MONDAY MORNING RECIPE POST - BEEF STEW FOR…

these chilly evenings. It is described as ‘the most delicious beef stew of all time’. I don’t know about that, but it certainly was delicious and the first one made since last winter. Gregg got a great deal on chuck roast from Costco. It meant him buying a bigger than normal amount. We only have a small freezer at the bottom of our fridge, but fortunately we had done a good job of using up enough to accommodate his latest purchase. We used half of it today. 

I have several similar recipes on here for you to compare at this link, if you want to.  I was surprised at how many. I always enjoy trying new ones, even if it is the same kind of recipe. 

The Most Delicious Beef Stew of All Time - 6 servings

Today’s recipe can be found here at ‘thekitchn’. More to choose from at this link.

You will need:

3 pounds boneless beef chuck roast, cut into 1-inch pieces

1-1/2 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground pepper 

3 tablespoons olive oil, divided

2 medium yellow onions, diced (3 cups)

3 medium stalks celery, cut crosswise into 1/2-inch pieces (1-1/4 cups)

4 cloves garlic, minced (1 tablespoon)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

3 tablespoons all-purpose flour

1 cup dry red wine

1 (32-ounce) carton low-sodium chicken or beef broth (4 cups)

3 sprigs fresh thyme, rosemary or a combination of both

1 dried bay leaf

3 medium carrots, peeled and cut crosswise into 1/2-inch-thick rounds

1-1/2 pounds baby potatoes, halved or quartered if larger than a golf ball

1 cup frozen peas (optional)

Chopped fresh parsley leaves, for garnish (optional) 

Toss 3 pounds cubed beef chuck roast, 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper together in a large bowl until evenly coated. 

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. 

Add about one-third of the beef and sear until browned on two sides, 4 to 5 minutes per side.

Using tongs, transfer the beef to a large plate. 

Repeat browning the remaining beef in two more batches, adding 1 tablespoon olive oil to the pot before each batch if the pot is too dry. 

Transfer all the beef to the plate.

To the same pot, add 2 medium diced yellow onions, 3 medium chopped celery stalks, and the remaining 1/2 teaspoon Kosher salt to the pot. Cook stirring occasionally, until the onions are softened and translucent, 6 to 8 minutes.

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. 

Stir in 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce and 1 tablespoon apple cider vinegar. 

Sprinkle 3 tablespoons all-purpose flour all over the vegetables, and stir until there is no more visible flour and the vegetables look evenly coated. 

Cook for 1 minute to cook the floury taste out.

Pour in 1 cup dry red wine and scrape up the browned bits at the bottom of the pot. Cook until the wine is reduced and thickened slightly, about 1 minute. 

Return the beef and any accumulated juices on the plate to the pot. 

Add 1 (32-ounce) carton low-sodium chicken broth, 3 fresh thyme sprigs (or rosemary or a combination of both) and 1 dried bay leaf. 

Bring to a simmer. 

Reduce the heat to maintain a low simmer. 

Cover and cook, stirring every 30 minutes or so for 1-1/2 hours.

Uncover and stir in 3 peeled and sliced medium carrots and 1-1/2 pounds halved baby potatoes. 

Cover and cook until the beef and potatoes are fork-tender, stirring halfway through, 45 to 60 minutes total.

Turn off the heat. Stir in 1 cup frozen peas if desired. Remove and discard the thyme stems and bay leaf. Taste and season with more Kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired. 

Below is the address written out in full, for you to copy and paste if you prefer doing that to the link above. 

https://www.thekitchn.com/beef-stew-recipe-23846522?

Website’s notes:

You can use yellow or gold potatoes, cut into 1-1/2-inch pieces. These can be substituted for the baby potatoes.

Make ahead: this stew can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over medium heat, stirring occasionally, until heated through.

Storage: refrigerate leftovers in an airtight container for up to 4 days. 

(Nutritional information can be found at their website.)    

Our thoughts? 

Definitely a keeper. It was delicious, and as mentioned in the notes on storage, even better the next day.

We thought of having rolls on the side, but this is a stand-alone meal and extras were not needed.

You can always change around the veggies.  

That’s all I can think of right now. If you have any questions, let me know in the comments and I will do my best to answer them. 

Thanks for visiting and 

I hope your day is a great one. 

Bon Appetit!

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MONDAY MORNING RECIPE POST ON A TUESDAY - MONGOLIAN BEEF NOODLES

As it was Memorial Day yesterday, I left this recipe until today.

Here is another one for Mongolian Beef, this time with ground beef and noodles. You can find the other one at this link. I have had this saved for a while and don’t have a link to the original recipe. If I find it, I will add later. It was another excellent choice, a 10 out of 10 from both of us and there are enough for seconds tomorrow. Definitely another keeper. We actually liked this sauce better, even though that last one was excellent, and if you compare the ingredients, you will see the difference. We changed the noodles to what we already had in the pantry, but we had all the other ingredients on hand. Along with the sliced green onions for the garnish, we sprinkled a few drops of Siracha over the top of our individual servings at the table, but this is entirely optional.

Mongolian Ground Beef Noodles 

1 pound ground beef 

5 cloves garlic, minced 

1/3 cup brown sugar 

1/4 cup beef broth 

1/3 cup soy sauce 

3 tablespoons hoisin sauce 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper 

Pinch of red pepper flakes, also optional if you like a spicy kick

10 ounces linguine 

1 tablespoon cornstarch 

2 tablespoons water 

4 green onions, sliced for garnish

Cook the linguini according to package instructions in a large pot of boiling water. Carefully drain and set aside. 

Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain any excess fat. 

Next, add the minced garlic to the beef and cook for 1 minute until garlic becomes fragrant.

Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper and red pepper flakes (if using). Stir well to combine.

In a small bowl mix the cornstarch with the 2 tablespoons cold water and blend until smooth. Stir this mixture into the skillet with the beef and sauce.

Allow to simmer gently until the sauce thickens to how you like it.

Add the noodles to the skillet with the beef and sauce. Toss together until the noodles are fully coated with the sauce.

Let them simmer together for a few minutes to absorb the flavors.

Serve with the sliced green onions. As I mentioned earlier, I also used Siracha because we both enjoy a little heat. 

These are the noodles we used.  They are described as a wide-ribbon egg pasta, and are made in Italy under Wegman’s brandname. Lots of other brands with the same type of noodles I’m sure (it is the first time we have used papardelle). Wegman’s is hubby’s favorite supermarket, though we shop at several others. Living in this busy area there are many to choose from. Hubby picked them up a couple of shopping trips ago. They were very good and we still have half left in the packet. 

It would have been nice to add a little chopped cilantro over the top for a bit more color. Not everyone likes cilantro I know, but maybe Thai basil or even chopped parsley.

If I have missed anything out or you have any questions or suggestions, let me know in the comments and I will do my best to answer them.

Thanks for visiting and have a great day!

MONDAY MORNING RECIPE POST - EASY MONGOLIAN BEEF

This is the first time for Mongolian Beef made at home. It had been a real early start to the day. We were both tired but wanted something more substantial than a throw-together meal for the weekend. When browsing for potential recipes, the word I focused on here was ‘easy’. I found it at Kitchen Sanctuary hosted by Nicky Corbishley and the original recipe can be found here. I always recommend visiting because I don’t always share all the useful tips, and there are many other delicious recipes. I will definitely be going back to try more.

From preparation to table it is said to take 25 minutes. It usually takes me a little longer as I am slower, but it is still a fast meal to do. 

It was excellent and we both thought it deserved a 10 out of 10.  

Easy Mongolian Beef - serves 4

5 tablespoons oil (1 use avocado oil)

1-1/2 tablespoons cornstarch (or cornflour depending on what country you are in)

Pinch of salt and black pepper 

14 ounces (400g) sirloin steak sliced into thin strips (visible fat removed)

1 tablespoon grated/minced ginger

3 cloves garlic, finely peeled/minced

1/2 cup (120ml) reduced sodium soy sauce (host uses dark but says all-purpose is fine - she mentioned some brands are saltier than others  (visit her recipe for more info).

1/4 teaspoon black pepper

6 packed tablespoons light brown sugar

1/3 cup (90 ml) water

8 scallions (spring onions), sliced

Steamed rice to serve

Heat the 5 tablespoons of oil in a wok or large frying pan until very hot.

Mix the 1-1/2 tablespoons of cornstarch with a good pinch of salt and pepper and toss the steak strips in the cornstarch.

Make sure the oil is really hot and cook the steak strips in oil, turning occasionally until very dark and crispy. You can do this in two batches if you need to. We were able to do this in one with our frying pan, the important thing is not to overcrowd.  Cook the steak for 5 minutes before turning. Don't keep moving it around the pan, as you won't achieve that dark, crunchy coating.

Use a slotted spoon to remove the beef from the pan. Place on a plate lined with kitchen roll, so that any excess fat will be removed.

Pour out all but 1 tablespoon of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the 1 tablespoon minced ginger and the 3 minced garlic cloves to the pan and cook for 1 minute. It is important to stir frequently so the garlic will not burn.

Add the 1/2 cup reduce sodium soy sauce, 1/4 teaspoon black pepper, 6 packed tablespoons of light brown sugar (Nicky uses muscovado sugar), and the 1/3 cup water.

Thoroughly mix, turn up the heat and bring to a boil. Simmer for 2 to 3 minutes.

Next add the crispy beef back to the wok and cook for a further 2 minutes.

Turn off the heat and stir in the 8 sliced spring onions.

Serve over rice fixed the way you usually do. We had steamed Jasmine rice but use your favorite and cook to package instructions.

Nicky has two recipes for simple boiled rice and also egg fried rice. If you click on their names it will take you to both recipes.

There was a steak in the freezer that needed to be used and it was more than enough for two people. We had not made an Asian meal lately and this one looked very appetizing. We made the recipe without any changes. 

Our side vegetable was quickly sautéed green beans.

We have leftovers for another meal tomorrow.

If you would like to copy and paste the address instead of using the link above, it is below.

https://www.kitchensanctuary.com/mongolian-beef-recipe

Thanks for looking and I wish you all a great week.

SHEPHERD’S PIE WITH CHEDDAR

We made this recipe for the first time on Monday, 2-23-26. It is from a food blog called Pan to Plate Recipes, hosted by Julia who was a former restaurant head chef. The original recipe can be found at this link. It was excellent and we gave it a 10 out of 10. I have a similar recipe on here also, but I haven't checked to see the differences. I recommend going to Julia's food blog to review the original. She has a lot of great tips for this, and other  recipes to try. 

Shepherd's Pie with Cheddar 

Serves: 6

Calories per serving: approximately 620

Preparation time: 30 minutes

Cooking time: 45 minutes

Total time:1 hour 15 minutes

For the filling:

2 tablespoons olive oil (30g)

1 large onion, diced (150g)

2 medium (120g) carrots, diced

2 cloves garlic (6g), minced

1-1/2 pounds (680g) ground lamb (we used minced beef)

1 teaspoon (1g) dried thyme

1 teaspoon (1g) dried rosemary

1 cup (240g) beef broth

1 cup (150g) frozen peas

Salt and black pepper to taste

For the topping:

4 cups (950g) prepared mashed potatoes

1 cup (120g) sharp cheddar cheese, shredded

Position a rack in the center of oven and preheat to 375 degrees F. (190 degrees C.)  Having the oven fully heated ensures the pie bakes evenly and the topping becomes golden brown.

Heat the olive oil in a large skillet or Dutch Oven over medium heat. Add the diced onions and carrots and cook, stirring occasionally, until softened (about 5 to 7 minutes).  

Add the minced garlic and cook for another minute until fragrant.

Add the lamb (or like us, add minced beef) to the skillet. Use a wooden spoon or spatula to break the meat into smaller pieces. Cook until it is browned all over, about 8-10 minutes. Carefully drain off any excess fat from the skillet.

Season the meat with the dried thyme, dried rosemary and the salt and pepper to taste.

Pour the beef broth into the skillet, stirring to scrape up any browned bits from the bottom of the pan. 

Bring the mixture to a simmer, then reduce the heat to low. 

Let it gently bubble for 10 minutes, allowing the sauce to reduce and thicken slightly. 

Stir in the frozen peas during the last 2 minutes of simmering.

Transfer the meat mixture to a 2-quart baking dish, or an oven-safe skillet, and spread it into an even layer. 

Spoon the prepared mashed potatoes over the filling. Use a spatula to gently spread the potatoes to cover the entire surface, sealing the filling in.

Sprinkle the shredded cheddar cheese evenly over the mashed potatoes. Place the baking dish on a baking sheet to catch any potantial drips.

Bake for 25 to 30 minutes, or until the filling is bubbling around the edges and the cheese is melted and golden brown.

Carefully remove the Shepherd's Pie from the oven. 

Let is rest for at least 5 minutes before serving. This allows the filling to set, making it easier to slice and serve cleanly.

Garnish with fresh parsley (optional).

Shepherd's Pie can be refrigerated in an airtight container for up to 3 days. To reheat place it in an oven preheated to 350 degrees. F (175 degrees C), and bake for 20 to 25 minutes, or until warmed through. 

You can also assemble the pie a day ahead, cover and refrigerate it before baking; you may need to add 10-15 minutes to the baking time.

Serving size: 1/6 of pie

Calories per serving: 620

We made a few changes. Firstly we used minced beef instead of lamb. 

We also added at the same time as the broth, a splash of Worcestershire Sauce, and also a cup of red wine. We usually do the latter for soups and stews but wanted to see if it made a difference with this shepherd's pie.  

There was more meat and added 2 lbs. instead of the 1 lb. We also added extra veggies, carrots, onions. 

It gave us leftovers and when the casserole was filled with both mixture and potato on the top, what was left was added to another dish to give us a meal for later. This will be frozen without the potato topping. I had it in my mind to use the meat mixture and put it over some mashed potatoes, similar to this I suppose but done separately. Or we might use it for another recipe. 

I think it would be a good idea to add extra thyme and rosemary too, for our own personal taste. We both felt it needed more and we love the taste of thyme.

Gregg said he would like more grated cheese also.

This is the full address for the recipe. I add this if you prefer copy and pasting instead of using the link at the top of the page.

https://pantoplaterecipes.com/shepherds-pie-with-cheddar

That's it for this week's recipe. If I have missed anything or you have a question, let me know in the comment section and I will do my best to answer.

MONDAY MORNING RECIPE POST - CREAMY BEEF AND SHELLS

I found my dish today on a blog called Organized Chaos.  The original recipe can be found here.  It is not just about recipes, though there are many delicious ones shared. You will also find suggestions on how to organize your kitchen and home improvements. It’s fun to look through.  

(In my photos you will see I didn’t use pasta shells. I used what we already had, which was butterfly pasta (Farfalle). Farfalle (pronounced far-FALL-lay) in Italian, literally means “butterflies”. It is also widely known in the U.S. as bow-tie pasta due to its shape. It’s a versatile short pasta from Northern Italy, often pinched in the middle with ruffled edges, great for sauces and salads, with smaller (Farfalline) and larger (Farfalloni) versions available. I have only seen the Farfalle in our stores, which is our favorite.) 

Creamy Beef and Shells - serves 6

8 ounces medium pasta shells 

1 tablespoon olive oil

1 pound ground beef

1 small sweet onion, finely diced

5 cloves garlic, minced

1 teaspoon Italian seasoning 

1 teaspoon dried parsley 

1/2 teaspoons dried oregano 

1/2 teaspoon smoked paprika 

2 tablespoons all-purpose flour

1 cup beef stock

1 (15 ounce) can marinara sauce

3/4 cup heavy cream 

1/4 cup sour cream

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated cheddar cheese 

Prepare pasta shells according to package directions in a large pot of salted boiling water. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3 to 5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.

Using the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.

Stir in the flour and cook for 1 minute, whisking until lightly browned (this will help thicken the sauce). 

Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano and paprika.

Bring the sauce to a boil, then reduce heat and simmer for 6 to 8 minutes, stirring occasionally until the sauce thickens slightly. 

Add cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.

Stir in the heavy cream and cook for 1 to 2 minutes, until heated through. Adjust the seasoning with salt and pepper. Then stir in the sour cream.

Fold in the grated cheddar cheese and cook for another 1 to 2 minutes, until the cheese has fully melted.

Serve the creamy beef and shells immediately. Garnish with parsley (optional but this will add color to your dish). 

Enjoy! 

 

This was a delicious recipe, a 10 out of 10. 

I added a leaf of flat-leafed parsley on top and diced red sweet pepper to not only give the color, but it also tasted great. You can leave it plain as in my first photo. I also sprinkled it liberally with pepper, and I have also been sprinkling turmeric. My dear other half doesn’t like the taste of turmeric, so left that to me.

I don’t do well with any kind of cream but I had whole milk in the fridge. That was a nice substitute.

 I added the following from the original recipe.

Refrigeration: store in an airtight container for up to 3 to 4 days.

Freezing: portion and freeze for a later meal. For best results, thaw in the fridge overnight before reheating. (This is what I intend to do.)

Reheating: warm on the stovetop or in the microwave, adding a little milk or water to refresh the sauce.  (When we reheated the next day, we added a splash of beef broth, which was left over and refrigerated.)

I made double so we would have several meals. 

We had a simple vegetable salad on the side.

Apart from not using the pasta shells, the above were the only other changes I made.

I include the full blog address in case you would like to copy and paste instead of using the link above.

https://anorganizedchaos.com/creamy-beef-and-shells/

Thanks for looking and have a great week.

 

MONDAY RECIPE POST - BEEF, NOODLE AND CHEESE CASSEROLE

You can brown the casserole a little more for a more golden appearance. We usually make it in the colder months.

This is another recipe I have long forgotten where it came from. All I know is we give it a 10 out of 10 every time we make it.

1 pound ground beef

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 can (15 ounces) tomato sauce

1 can (14.5 ounces) diced tomatoes, drained

8 ounces egg noodles (we used the butterfly kind)

1/2 cup sour cream

1/2 cup cottage cheese

2 cups shredded cheddar cheese (divided)

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celcius). Lightly grease an 8 x 13 inch baking dish.

Cook the noodles in salted boiling water according to package directions. Drain and set aside.

Brown the beef in a large skillet over medium heat and cook until beef is browned and onions are soft.

Drain excess grease.

Add the garlic, salt, pepper, Italian Seasoning, tomato sauce, diced tomatoes, mixing gently until well combined. 

Let simmer for 5 to 7 minutes. 

Assemble the casserole: 

Combine the sour cream and cottage cheese in a separate medium bowl. 

Put half the noodles into the bottom of the prepared baking dish.

Spread all of the cream cheese mixture evenly over the noodles.

Add the remaining half of the noodles on top of the cream cheese.

Pour all the meat sauce over the noodles.

Put all the grated cheese on top of the meat sauce.

Cover the casserole with foil and bake 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, slightly golden and bubbly. 

Let it rest for 5 to 10 minutes before serving. A little chopped parsley sprinkled over the top would add a little more color but I forgot this step.

Notes I jotted down.

You can use Rotini or penne pasta (or in our case the butterfly pasta) instead of the egg noodles. Directions/timing might differ a little. Try not to overcook.

You can pre-prepare. Assemble the casserole and cover tightly. Refrigerate up to 24 hours before baking.

Freezer friendly.  You can wrap the unbaked casserole in foil and freeze, or make two, one to eat that night and one to freeze for later. You can freeze portions up to 3 months in an airtight container. Thaw overnight and reheat in the oven or a microwave until warmed through.

I prefer the oven for reheating, but microwave works if you want to put food on the table in a hurry for anyone who is super-hungry.

Refrigerate leftovers in an airtight container for up to 4 days.

We added a veggie salad and a crusty roll.

MONDAY MORNING RECIPE - SLOW COOKER BEEF STEW - 4 TO 6 SERVINGS

We had a cool-ish start to the day on August 21st, 2025. It started out at 65 degrees F. (going up to 75). Still not wanting to put the oven on, and yet fancying a hot meal, I looked at our semi-retired slow cooker/crockpot beef stew by Patty at The Kitchn. You can find the original recipe at this link. A little early for beef stew as normally I don't make one until the Fall, but it was really excellent. I also always recommend you visit the original recipe to see the tips that are given. I will look forward to going back to see the other recipes.

Slow Cooker Beef Stew – 4 to 6 servings

If you are serving 6 people, the calories work out to approximately 506 calories per person.

Preparation time: 25 minutes

Cooking time: 4 hours on high – 8 hours on low

This recipe does not require you to sear the beef and deglaze the pan. The best meat suggested for the slow cooker is boneless chuck roast.

1/4 cup all-purpose flour

2 teaspoons dried thyme

1-1/2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper, plus more for serving

1 teaspoon garlic powder

1 medium yellow onion

4 medium carrots

2 medium stalks celery

1 pound Yukon gold or red potatoes (about 3 medium)

2-1/4 pounds boneless beef chuck roast or beef stew meat

 

2 dried bay leaves

1-1/2 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

Chopped fresh parsley leaves, for serving (optional)

 

Place 1/4 cup all-purpose flour, 2 teaspoons dried thyme, 1-1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a 6-quart or larger slow cooker and stir to combine.

Dice 1 medium yellow onion (about 1-1/2 cups). 

Peel and cut 4 medium carrots crosswise into 1-inch-thick rounds (about 2-1/2 cups). 

Cut 2 medium celery stalks crosswise into 1/2-inch-thick pieces (about 3/4 cup). 

Cut 1 pound Yukon gold or red potatoes into 1-inch pieces.

Trim off any large pieces of surface fat from the chuck roast, then cut into 1 to 1-1/2-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. 

Add the vegetables and 2 dried bay leaves.

Place 1-1/2 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce in a liquid measuring cup or medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine. Give everything a stir.

Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. 

Taste and season with more kosher salt and black pepper as needed. 

Serve topped with chopped fresh parsley leaves and more black pepper if desired.

What did we think? It was excellent! This isn't the first beef stew I have put on here, but each one we do seems to be 'the best'. Today we gave this one a 10 out of 10. When my dear other half came into the house after being outside, he said he couldn't wait to try it as the aroma was great.

I used the high setting for four hours and the meat and vegetables were cooked perfectly, meat was tender and veggies were just right (for our taste). 

The only thing we did to the broth today was add a cup of red wine (recommended on a cooking show years ago). I do this every time we make a meal that requires beef broth, and it gives it that added richness. We followed the recipe in every other way.

If a thicker broth is preferred, we talked about adding a little more flour next time. I said yes, Gregg said he would keep it as is.

He thought we should add more broth in the beginning, but I said we ought not to. Admittedly I could see his point but once the vegetables and meat had cooked down, there was plenty of liquid left.

Neither of us had any bread as we are trying to cut down on carbs, but rolls, crusty bread or cornbread would be a great addition. 

There were cobs of sweetcorn in our supplies, so we cooked one of those and ate it as a side.

I always try to add the address of the original recipe website below, for you to copy and paste, in case you don't want to use the link. I might sometimes forget but not today.

https://www.thekitchn.com/slow-cooker-beef-stew-recipe-23619698

Thanks for looking, 

have a wonderful week and... 

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