Kevin's Kitchen: Beef Stew

Your slow cooker is a quick road to dinner heaven!

A thyroidectomy requires a life change. That includes changing eating habits. The purpose of Kevin's Kitchen is to help those with no (or little) cooking skills to create great, easy, and healthy home meals.

Today we are doing beef stew. PUT DOWN THAT CAN OF DINTY MOORE! I should rename this meal to: Vegetable stew with a little bit of beef, because it really is mostly vegetables. And that is awesome because eating healthy means sneaking in as many vegetables as you can.

This will take some knife skill because you have to cut everything into bite size (or smaller) chunks. Think of the size of your soup spoon - you want everything to be that size of smaller. That is a lot of cutting! Don't worry... you can do it! Just remember your Boy Scout and hunting training: cut away from yourself, slide the knife for a good cut, and rock the blade for an efficient cut. And for God's sake, keep the soft ends of your finger tips away from the blade!

Start with one pound of stew meat. Stew meat is often covered in fat, and you can remove the fat by turning the knife on its side and sliding it across the fat.






Potatoes, celery, carrots - rinse and cut them up.  For the onion, put off the ends and peal off the brown paper outer shell. Then cut it into bite sized pieces (be ready to cry!). Add a bag of frozen peas (no need to cut those unless you are bored). Use some beef broth and stew mix. Cook on low 8 hours or high 4 hours, or whatever combination fits your schedule.

Before serving, mix in some flour to turn the broth into a gravy.

This is going to be a dinner you will want to brag about!