Happy Monday everyone!
This week we are going totally vegetarian with our dinner menu, which includes:
Asparagus and Mushroom Couscous with Aunt Ruth's Steak Sauce (recipe to come)
Mexican Baked Potatoes with Chips & Guacamole
Vegetarian Greek Pasta (recipe to come)
Last week, I made an awesome whole food, slow cooker Irish Stew that's perfect for an easy peasy St. Patrick's Day dinner! After all, the best way to celebrate holidays is with food! Just wait til you see what I have planned for Arbor Day. ;)
1 Tbs Vegetable Oil
1.5 lbs of Stew Beef, cubed
64 oz Beef Broth
8 oz Baby Carrots, quartered length-wise
3 Celery Stalks, sliced
1 small onion, chopped
3 potatoes, diced
1 tsp. Rosemary
1 tsp. Sage
1 tsp. Thyme
1/2 tsp. Ground Pepper
2 tsp. Worcestershire Sauce
1. Heat the oil over in a skillet over medium-high heat. Add the beef and do a quick sear on all sides.
2. Drain off the excess grease and transfer the beef into the slow cooker. Add the rest of the ingredients and cook for 8 hours on low or 4-5 hours on high. Serve with a rustic loaf of bread, preferably Irish Soda Bread!