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!

Ingredients:

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

Directions:
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.