Monday was the first day of fall. I am not a fan of fall. Sure, it’s a beautiful time of year as the trees change colors and homes are donned with a variety of colored mums and festive pumpkins, but that also means that gone are the lazy days of summer, laying out at the pool and enjoying the steamy weather. I grew up in Mississippi where summers can be sweltering, but I prefer that over cold weather any day. It’s not that I really dislike like fall, it’s just that it means winter is just around the corner, which brings lots of cold, snowy days.
This Slow Cooked Beef Stew actually made the first day of fall enjoyable. It is a super easy and deliciously comforting dish.
Buon Appetito!
Slow Cooked Beef Stew
source: church cookbook
- Prep Time : 15 minutes
- Cook Time : 6h 00 min
- Yield : 6 servings
Ingredients
- stew beef - 1 1/2 pound
- potatoes, diced - 4
- carrots, diced - 4
- onion, chopped - 1
- can or frozen peas - 1 can or 1 cup
- cans tomato soup - 2
- can of water - 1
- salt and pepper - to taste
Instructions
Combine all ingredients. Bake at 250 degrees for 6 hours.
