We finally had a day last week that didn't top 80 degrees. I marked it on the calendar when I was meal planning earlier in the week. I've been ready for cold weather food for so long, and here was our chance.
We purchased 40 lbs of delicious, grass-fed beef through Alpine Ranch in Reno, Nevada. The freezer is chock full of a variety of cuts of beef that should last us at least through mid-November with the rate at which we consume red meat.
I dug out the stew meat a couple days in advance of our cooler weather. When we reached it, first thing in the morning, I filled the crockpot with this hearty stew which I'm sure will have repeats throughout the winter.
2 lbs. beef stew meat
1 large onion, diced
4-5 carrots, sliced into 1-in. pieces
2 large russet potatoes, cubed
4-5 garlic cloves, minced
1/4 c. fresh parsley, minced
1 t. salt
1/2 t. pepper
1 t. dried oregano
1 bay leaf
1 t. Worcestershire sauce
2 1/2 c. beef broth
1 c. frozen peas
1/4 c. flour
Place meat, onion, carrots, potatoes, and garlic into your crock pot. Sprinkle with parsley, salt, pepper, oregano and top with a bay leaf. Stir Worcestershire sauce into 2 1/2 c. beef broth. Pour across the top. Cook on HIGH for 6-7 hours or LOW for 10.
About a half hour before serving, stir in frozen peas and flour, and re-cover the pot.
Serve alongside warm, crusty bread for dipping.