Beef Stew

This is a combination of various beef stew recipes. I just took all the things I liked from each recipe and made up my own. Also, I fixed so that my father-in-law could eat (he is watching is calorie/fat/sugar/sodium intake) so there is no added salt to this.

Beef Stew Recipe: serves 6

5 lbs Bottom Round Roast

6 Red Potatoes, quartered

1 Small Onion, diced into large chunks

2 large Carrots, diced into 1" chunks

1 package of Baby Portabello Mushrooms, stem removed and halved

1 can diced Tomatoes

2 tbsp. Tomato Paste

3 Garlic Cloves, roughly chopped

1 tsp dry Thyme (1 tbsp fresh Thyme, if using)

1 cup water (or homemade or low sodium stock)

In a pan, sear roast just until it browns on each side. While meat is browning, chop veggies and place in slow cooker. Add tomatoes and tomato paste, then stir together. Make a well in the veggies, making sure there is a layer of veggies on the bottom. Place roast fat side up in the well. Pour the water or stock in, and sprinkle the thyme over meat and veggies. Cook on low for 8 hours. (Or in the oven at 200* for 8 hours.) Slice and plate roast. Scoop out veggies*. Season individually. Serve and Enjoy!!

*I am not good at making gravy, and since I did not add salt for flavor, I used a dry gravy mix to serve alongside. However, you could use some of the juice from the crockpot to mix in with the gravy mix or make a rue and whisk the rue into the leftover juices; allow to thicken and enjoy homemade gravy.