We don’t normally eat a lot of red meat in our home but when the cold weather rolls in, as it has, there is something about a pipping hot bowl of beef stew that just warms you up. I served this stew over whole wheat egg noodles. The family loved it! Another benefit, it was made in the crock pot so dinner was remarkably easy. I served this with the crusty bread I made yesterday. Great pairing!
2 tbl of olive oil
5 carrots, finely cubed or run through your food processor grater attachment
1 medium yellow onion, finely diced or run through the food processor as well
3 celery stalks, finely chopped (or use the food processor)
3 lb beef chuck roast, fat trimmed and then cubed into bite-sized pieces
1 28 oz can of crushed tomatoes
1 c of beef broth
5 garlic cloves, sliced
1/2 tsp red pepper flakes
Salt & Pepper to taste
1 bag of whole wheat egg noodles
In a skillet over medium flame, add the olive oil. Add the carrots, onion & celery & cook for 8-10 minutes, stirring often. Then remove and add to the crock pot. Add the cubed chuck roast along with tomatoes, broth, garlic, pepper flakes, salt & pepper. Cover and cook on low for 8 hours. If you have less time, cook on the high setting for 4-6 hours. Right before serving, cook the pasta according to the manufacturer’s directions. Drain and plate. Pour the beef stew over top and serve with a good crusty bread.
— Knead to Cook