I try to post new recipes on Monday, Wednesday and Friday, but you may have noticed that I haven’t been posting as often as usual. About 6 weeks ago or so, Steve and I got this crazy idea that we should move to a new house. It started out by just going out and casually looking at some model homes and an open house here and there. Well, before we knew it, it took on a life of its own and we were shopping for a new home in earnest.
And not only were we shopping for a new home, we decided that we wanted to move to the other side of town….whaaat?? Since Nicole and Nate are living on the other side of town and Kelly works over there, it seemed logical to move over to the west side so that our kids didn’t have to drive for 40 minutes across town just to spend time with us. Plus, Steve and I have a tendency to want some level of adventure in our lives at all times. So with no graduations, milestone anniversaries or weddings coming up in the near future, why not buy a new house to fix up and explore a new side of town?
That brings me back to posting recipes. I’ve been so busy ( OK – obsessed) with looking for a new house and getting our house ready to put on the market that cooking and blogging have taken a bit of a back seat. Well, we did finally find a house, made an offer and had it accepted! Our house is also on the market, so I think I can finally take a breath and get back to cooking and blogging (until it’s time to pack!).
In case you’re wondering, here’s what the new house looks like (I think it’s kinda cute).
I’m so excited to move but I’m also excited about this beef stew. It really was a life saver for a busy day and it made enough that we had plenty of leftovers for lunch for the rest of the week. It couldn’t be easier, there are just a few veggies to chop up and then everything goes in the slow cooker and by dinnertime, you have this incredibly flavorful stew!
Slow Cooker Beef Stew
- 3 lbs stew meat
- 3 carrots, peeled and sliced
- 3 ribs celery, sliced
- 3 russet potatoes, scrubbed and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp herbes d’ provence
- 1 cup frozen peas
Place all ingredients, except for peas, in slow cooker, stirring to combine.
Cook on low for 8-10 hours.
Stir in peas about 30 minutes before you are ready to serve stew.
ENJOY!
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