My Favorite Fall Meal, Slow-Cooked Beef Stew and Homemade Rolls

Sure!

1 pound of Baby carrots, cut in half

2 pounds Russet potatoes, peeled and diced into approximately 1 inch cubes (you could also substitute red potatoes, diced with the peel on)

1 pound of Stew meat

2 cups of Frozen peas or half green beans

1 pkg. French onion soup mix

1 Tbsp Onion powder

1 Tbsp Garlic powder

1 Tbsp Dried thyme

1 Tbsp Worcestershire sauce

3 Tbsp Tomato paste

1 Tsp Salt

½ Tsp Black pepper

5 Cups Beef stock

¼ Cup Butter or Margarine

¼ Cup plus 2 Tbsp AP Flour

1 Tbsp oil or fat

Chop the carrots and potatoes, add in the onion soup mix, onion powder, garlic powder, thyme, salt, and pepper. Mix together in your slow cooker.

Toss your stew meat in 2 Tbsp flour. Preheat skillet and 1 Tbsp oil to medium. Brown your meat on all sides. Add to the slow cooker.

De-glaze your skillet with 4 cups of your beef stock, until all of the stuck-on bits are off the pan. Add in your tomato paste and worcestershire sauce and bring to a boil. Pour over the contents in your slow cooker.

Cook on low for 12 to 16 hours.

In the last couple of hours of cooking, make a roux out of the butter and ¼ cup of flour. Stir in your last cup of beef stock, cook until you have a thick gravy. Stir that into your slow cooker.

In the last hour of cooking, add your peas.

If anyone wants the roll recipe, I can type that up as well.

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