Bonjour my friends,
Spring is coming up, at least for some of us. Not to make any of you out there jealous, but I’m writing this post after taking a nice break on my sunny balcony sipping away a cold glass of apple cider… Granted, I’m in New Mexico. The weather is still deciding which way it wants to go, but on days like today, it is so beautiful outside it is a shame to be stuck indoors all day.
In the spirit of solidarity, and because I did live in Quebec for several years so I know what cold means, this week’s recipe is an attempt to bring some warmth to your evenings. As mentioned in a previous post, I am a big fan of the slow cooker. First reason, it’s easy. Second reason, you come back home from a long day at work and it smells like your grand-mother has been “slaving” away in the kitchen all day. And third reason, it’s delicious!
I especially love slow cooked meat, nothing better than a piece of meat that melts in your mouth. This recipe, like many slow cooked recipes, is very easy to prepare and is also fairly low carb (for the ones that are starting to prepare for bikini season!)
Country Garden Beef Stew
For 6 people:
- 2 pounds boneless beef roast, cut into 1-inch cubes
- 12 ounces small potatoes, cut in 4
- 2 carrots cut into small pieces
- ½ a big onion, sliced
- 1 can cream of mushroom soup
- 1 cup of low sodium organic beef broth
- 1 tsp. dried thyme
- 2 cup of cut green beans
- Olive Oil
In a large skillet, add some olive oil. Heat over medium heat. Add some beef cubes. Cook and stir until golden brown. Add remaining beef cube and repeat process. Drain off fat.
Add meat to slow cooker. Add potatoes, carrots, onion, cream of mushroom, broth and thyme.
Cook on low setting for 9 hours.
Serve and Stay Warm!
Secret Ingredient: Good beef Roast
Radio Station: The Doors
Movie to watch after dinner: Silver Linings Playbook (2012)
So Enjoy, Bon Appétit and C’est la Vie!