Ahhhh…fall! Who else thinks this season passes us by way to quickly?!? Every year I vow to slow down and enjoy the beauty of the amazing colors and fabulous weather. Then I blink and it’s gone and I start to feel a little sad. When I’m sad I need comfort food. Like crock pot beef stew. Assemble the ingredients for this perfectly comforting meal before your day kicks into high gear and then you can get out and enjoy the beauty just a little longer instead of worrying about getting dinner on the table. Toast up some crusty bread under the broiler and wrap your hands around a steaming bowl of this stew.
This is a twist on a traditional beef stew. If you haven’t tried parsnips yet, you must! I mean it….they are my absolute favorite. They’re a little sweet and a little spicy and just create a little surprise burst of flavor in this dish. And plus, they are super good for you! Bonus!
- 1½ pounds beef stew meat
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon celery salt
- ¼ cup flour
- ½ pound parsnips, peeled and cut into bite sized chunks
- 1 cup frozen peas
- 1 cup sliced baby portobello mushrooms
- ½ small sweet yellow onion, diced
- 2½ cups beef broth
- ½ cup red wine (or use another ½ cup of beef broth)
- 1 tablespoon tomato paste
- bay leaf
- Spray crock with nonstick cooking spray or rub with olive oil
- Place the beef into the crock along with the salt, pepper, celery salt and flour
- Toss together until beef is coated
- Add remaining ingredients
- Cook on low for 8 hours
- Discard bay leaf before serving
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