Epicure Beef Stew

Admittedly, I’ve never been one to truly love soup or stew. However, just the thought of a rich home-cooked stew brings back memories from my childhood. There would be my mom, stirring her pot that was simmering away at the stove, “Laura, doesn’t this smell good?” Yes, of course it smelled good… but I was much more a meat and potatoes type girl. Adding broth just sort of watered down the goodness, to me anyway.

Then, fast forward about 30 years… to now. I have a home. I have a husband. I’m currently looking to return to a full-time career. We moved to Boston last year and this town, though absolutely wonderful, requires a two person income. Unlike Nashville where a single person income could support a family, survival here is dependent on a dollar sign.

Now, I find myself baking tea biscuits and making stew, just like mom used to make when times were tough. I wish I would have been a more grateful child. Now, I understand.

When I was home for the holidays, my mom introduced me to Epicure. She is a consultant now and was proud to let me taste some of her cooking… now spiced with Epicure. It was good. Really good. I was so excited when my Christmas gifts were all sorts of Epicure spices… she knows how much I love to cook. Let the fun begin. I began to build a grocery list to try out some of the Epicure recipes I found on my mom’s website.

Comfort in a Bowl

Was the fact that I was “home” that I decided to make the Epicure Beef Stew? I’ll never know. It is comfort in a bowl yet, I don’t make stew. Well, I do now. Once I returned to Boston, I made this stew. My husband and I fell in love with it. It was delicious.

Please view the original Epicure recipe HERE.

Yield: 8

Beef Stew

Print

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 2 lbs stewing beef, lean, cubed
• 2 cups carrots, chopped
• 2 cups sweet potato, cubed
• 2 cups turnip, cubed
• 2 cups onion, chopped
• 2 cups celery, chopped
• 3 tbsp 3 Onion Dip Mix, by Epicure
• 1 tbsp Lemon Dilly Dip MIx, by Epicure
• himalayan salt, to taste
• pepper, to taste
• 4 cups beef broth, or just enough to cover

Instructions

1. Combine all ingredients in a slow cooker and stir gently.
2. Cover and cook for 4 hours on high or 8 hours on low setting.

Make it ahead & freeze

1. Place a large freezable bag standing open in a bowl; this will keep it in place when adding ingredients.
2. When ready to eat, remove from freezer at least 1 hour before cooking.
3. Place contents in the slow cooker, add broth, cover, and cook for 4 hours on high or 8 hours on low setting.

Notes

This recipe is compliments of Epicure. Visit joangee.epicure.com for all your Epicure needs. Disclaimer - you might end up hooked on Epicure spices too! I'm a total fan.