I should be writing about this crock pot beef stew:
and the way it filled my house with the most wonderful smells and made me wonder if there is such a thing as a beef stew scented candle. Instead of providing you with that literary gem, I’m sitting in bed watching Breaking Amish…
…and sticking a million lollipops into this thing:
It will eventually become the centerpiece for the kids table at the wedding if it doesn’t topple over from the extreme weight of all these lollipops. I already went through 5 bags of dum-dums which means there are over 150 lollipops on this thing. And I still need about two more bags! Tutorial coming soon!
Our wedding is in 95 (!!!!!!) days and I am completely fah-reaking out! With the holidays right around the corner I know these next three months are just going to fly by and I still have so much to do. Today when I told the Mister the actual number of days until the big one he just stopped and gave me this wide-eyed look. I think it’s the first time he’s looked even remotely nervous about all of this, which makes me freak out just a little bit more. I need him to be calm! If he’s not calm there must be something to actually worry about!
Because it’s not like totally DIYing a wedding for over 100 people is anything to stress about. Piece of cake! Right?
Excuse me while I go have a panic attack. Oh yeah, here’s that beef stew recipe I promised…
1-2lbs stew meat
½ cup flour
2 cloves garlic (minced)
½ tsp each salt & pepper
1 tsp paprika
2 tsp Worcestershire sauce
2 cups beef broth
½ cup red wine (plus more for drinking!)
1 yellow onion (chopped)
1 bag baby carrots
2 large potatoes (peeled and cubed)
- Combine flour, salt, and pepper in a large mixing bowl and add meat. Completely coat meat and add to a hot frying pan.
- Brown the meat and remove from pan. Add onions to the pan and cook until slightly translucent.
- Pour red wine in skillet to deglaze and transfer everything to the crock pot.
- Add the rest of the ingredients to the crock pot (carrots, potatoes, W sauce, and broth) and cook for 6 hours on low or 4 hours on high.
*The meat was so tender that after 6 hours on low it started to shred slightly, but was still delicious. You may have to reduce the time if that is not what you want.