Beef Stew

Beef Stew

I had dental surgery the other day and I knew I was gong to need to prepare some soft food to eat. So I decided to make a hearty beef stew w/ a light broth. The meat was very tender and the veggies were not quite mushy…but just soft enough. I seasoned everything so well that salt & pepper didn’t even need to be added once it’s eaten 

It was very easy to prepare and works great to freeze to enjoy at a later time…with a piece of crusty bread, warm butter, and a glass of red wine 🙂

Enjoy 👋🏾


1 package of chuck roast (cut into mini bite sized chunks)

1/2 a stalk of celery made into very small slices

1 handful of carrots cut into very small slices

1 sprig of rosemary

1 sprig of thyme

1 bag of frozen pearl onions

1 handful of mushrooms cut into quarters

Sea salt


Garlic powder

Onion salt

A few dashes of Worcestershire sauce

2 cups of beef broth or beef stock

Step 1: Clean and cut your meat into mini chucks and rinse them well through a colander. From there clean your veggies well & prepare for slicing.

Step 2: Put your meat in your crockpot/slow cooker. 

Step 3: Add your veggies to your meat…both your cut fresh veggies & your pearl onions. 

Step 4: Add your sprigs of fresh rosemary, thyme & seasonings.


Step 5: Add your sliced mushrooms & mix well.

Step 6: Close the top of your crockpot & allow to cook on low for 8 hours. 

Step 9: Once your meal has cooked for 8 hours, remove the top and add 1 cup of beef broth or stock in addition to a few dashes of Worcestershire sauce and allow to cook for another :30-:45 on low. Then prepare to serve and enjoy 🙂

As always, take a read…Bon Appetite, try it out & leave a comment or two !



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