Who doesn’t think of beef stew as a comforting meal on a cold, crisp evening? I was really looking forward to coming home from a long day of work and sitting down to a steaming bowl of stew with a big hunk of french bread slathered in butter. To say I was disappointed was an understatement. One look at my face and the lack of chewing anything more than a couple of bites told my husband all he needed to know; his lunch for the next three days would be beef stew leftovers as he was the only one who was going to be eating it.
I’m not sure if it was because the beef was very sweet on account of the baked beans, or if the lack of carrots which are typically a part of my stew had me out of sorts. Or maybe it was the fact that my husband forgot that I can’t stand big hunks of meat in my stew, or really anything for that matter, and didn’t cut them small enough. The fact that you could make it in a crockpot was a plus, and if you enjoy your stew on the sweet side then I would suggest you try this recipe out. I think I’ll be sticking with my traditional beef stew recipe for now. Enjoy!
Source: What’s For Dinner?
1 pound lean beef stew meat
4 potatoes, unpeeled, cut into 4″ pieces
1/2 cup onion, chopped
salt to taste
1/4 teaspoon pepper
1 (28 oz.) can Bush’s Vegetarian Baked Beans
Mix beef, potatoes, onion, salt and pepper in a slow cooker. Spread beans over beef mixture. Cover and cook on low 8-10 hours or until beef is tender.
Makes 6 servings