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Tuesday, March 27, 2012

Ranjo's Beef Stew

Last night I was treated to a home-cooked meal by my boyfriend (this is a big deal considering he normally works very late, so I'm usually the chef). He worked from home for the day, so dinner was up to him... and it was delicious! He made one of his favorite childhood meals, his Dad's specialty, a beef stew with red sauce. Being Irish, I always grew up with a brown beef stew, so I was anxious to see how this differed.
This is a great no-fuss crockpot recipe that is perfect for a busy weekday when you are on the go. All you need to pair it with is a side of biscuits and you have a well-balanced, hearty meal and ample leftovers.

Ranjo's Beef Stew
Serves 4

1.5 lb stew beef
4 Idaho potatoes (peeled and cubed)
2 handfuls of fresh green beans (how's that for measuring?)
1 package sliced white mushrooms
1/2 package of baby carrots
2 jars of spaghetti sauce
Salt
Pepper

  1. Pour some spaghetti sauce on the bottom of the crockpot. Start layering ingredients. Potatoes on the bottom follow by carrots, beef, green beans, mushrooms, top with remaining spaghetti sauce and salt and pepper.
  2. Cook in crockpot for approximately 8 hours on medium. Stop cooking for about a half hour before serving so sauce can thicken up.
  3. Serve with a side of biscuits for dipping.

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