Feb. 6 - Dinner Full disclosure: not my photo - this one comes from marthastewart.com I have plans to eat my dinner between work and my next stop tonight, and I’m not sure how crazy you all would be about seeing reheated beef stew in a mason jar. Trust, this recipe is so good it’s worth eating as leftovers, and mine froze wonderfully in glass jars.  As a consolation, here’s the recipe for what I’ll be eating: Beef Stew Ingredients 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes 1/3 cup tomato paste 3 tablespoons balsamic vinegar 2 tablespoons all-purpose flour Coarse salt and ground pepper 1 pound medium onions (about 2), cut into 1-inch chunks 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large 1 pound carrots, cut into 1 1/2-inch lengths 6 garlic cloves, smashed 2 bay leaves Directions Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Feb. 6 - Dinner

Full disclosure: not my photo - this one comes from marthastewart.com

I have plans to eat my dinner between work and my next stop tonight, and I’m not sure how crazy you all would be about seeing reheated beef stew in a mason jar. Trust, this recipe is so good it’s worth eating as leftovers, and mine froze wonderfully in glass jars.  As a consolation, here’s the recipe for what I’ll be eating:

Beef Stew

Ingredients

  • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 pound medium onions (about 2), cut into 1-inch chunks
  • 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  • 1 pound carrots, cut into 1 1/2-inch lengths
  • 6 garlic cloves, smashed
  • 2 bay leaves

Directions

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).