I’ve been meaning to get this up on the blog since… at least a month ago. I’ve already made it twice and it’s so delicious. Soups and stews are one of my favorite things about this time of year. And mostly, I love that once I make it, I have leftovers for several meals.
#leftoverlife
Angelica blogged this recipe and it sounded delicious that I commented I was planning to try it soon. And since she knows me so well, she immediately commented back that I could do a crockpot version and BOOM, my life was complete.
#crockpotlife
Here’s what you’ll need
>>2 lbs pre-cut beef, 1″ pieces
>>3 cans beef consommé
>>1/4 cup red wine
>>4 carrots, sliced {or 12 baby carrots}
>>4 potatoes, peeled and sliced into 1″ pieces
>>1/4 cup diced onion
>>pepper, bay leaves and thyme to taste
Here’s what you’ll do
While you brown the beef on the stovetop, slice the carrots, onion and potatoes. Dump all the ingredients into the crockpot and let it cook on low heat for at least 8 hours. Note: make sure to slice the potatoes small enough that they aren’t left crunchy.
Although the slicing and dicing takes a little more time than I like to spend on a weekday morning, it’s always worth it when I walk through the door at the end of the day and smell this deliciousness. You’ll love it!
And in case you’re wondering… YES, pouring the wine into the crockpot {instead of my mouth} was torture. Pure torture.
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