Diana’s Beef Stew

I don’t often come up with my own recipes and I know coming up with this one isn’t rocket science but it is an original Diana Dow recipe. It can be made in the crock pot or on the stove. It can be frozen so make bunches. A note on freezing — I don’t like the texture of potatoes once they’ve been frozen so I don’t put potatoes in the batch I plan to freeze.

The stew tastes best when it has cooked for several hours. I like to fix it on days I’m teaching private lessons. It gives a wonderful smell to the house and reminds me that dinner will be done when I am finished teaching.

Chuck Roast cut into 1″ or 1/2″ cubes (you can use stew meat as well)
2 cans Del Monte Stewed Tomatoes Mexican Recipe
1 small bag frozen corn
1 small bag frozen carrots
1 small bag frozen green beans
4 or 5 (or however many you want) potatoes — peeled and cubed
Beef stock (or water or chicken stock or whatever you have)
salt and pepper to taste

*Sear meat and deglaze pan (here’s a great tutorial if this is new to you — How To Sear Meat
*Add all ingredients to your crock pot or pot to cook on stove top.
*Cook for several hours until meat is tender.

Serve with corn bread. My favorite is Better Homes and Gardens’ Green Chile Corn Bread.