When I first whipped up this soup it was close to the first official day of fall and it was snowing one day and so I pulled out the crockpot and threw in all the ingredients for this delicious stew. The next day it was almost 80 or 90 degrees and Jake and I were riding around in the red jeep with the top down and enjoying the glorious weather!
WE LOVE COLORADO!
So you can tuck this stew recipe away for later or now may be the perfect time to pull it out and use it on a chilly night. Let’s face it though, if you are anything like I am, eat it whenever you damn well please!
2 packages of stew meat (about 2 lbs.)
1 tablespoon of olive oil (to brown your meat)
1 whole yellow onion diced
3 celery stalks diced
6 carrots diced
2 cans of diced tomatoes drained
3 cloves of garlic minced
5 cups low sodium beef broth
3 tablespoons flour
1 bottle of beer
2 tablespoons Italian seasoning
Salt and pepper to taste
In a large bowl coat your meat with the flour and toss until it is all evenly coated. Heat a large skillet and add your floured meat and brown on all sides
Dice all your veggies
Turn on your crockpot and all your ingredients; broth veggies, meat beer, spices etc.
You can cook this soup on high for about 4 hours or on low for about 8-10 hours.
I set this in the morning and came back from work and it was all good to go! I just added a bit of salt and pepper to taste- and some hot sauce because we like things spicy and it was delicious on a chilly day we had last week!
I hope you enjoy it!