Beef Stew

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Beef Stew

Serves 8

1 chuck roast, cut into chunks

1 28oz. can diced tomatoes, or 1 quart tomatoes, chopped

6 cups water

3-4 large carrots and/or parsnips

10 russet potatoes

2 1/2 Tbsp dried onions, or 1 1/2 medium onions, diced

1 Tbsp kosher salt

pepper

1 1/2 tsp granulated garlic

2 Tbsp dried parsley

2 bay leaves

1 Tbsp Beef Base

2 Tbsp Cornstarch

Combine all except cornstarch in a large crock pot and cook on high for 6 hours, stirring occasionally.

Add cornstarch to 1/4 cup cold water. Mix well. Add mixture to stew, and turn off the heat. The stew will continue to thicken as it cools.

Notes: I purchase my chuck roast on sale for under $2 a pound. I'll try to buy several packages to stock up. What size roast you use is up to you and your budget. Even a small roast imparts a lovely flavor to the stew. Cut the pieces small so that everyone will get a little meat in their stew.

I stock up on potatoes when they are on sale for .10-.20 a pound in the fall.

I get my carrots, kosher salt, garlic, beef base, cornstarch, and parsley in bulk from Sam's Club.

If you don't have a crockpot, you can cook this on medium-low for about 4 hours in a large pot on the stove.

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