No Peel Beef Stew

When it is cold, rainy, wet and maybe even snowing outside...nothing beats a crock pot dinner that fills your home with diliciousness all.day.long...especially on a day where other things need to be done aside from standing at the stove and the kitchen sink for hours on end!

This soup took less than 10 minutes to throw together and go get laundry done amongst everything else that was screaming for my attention on Monday morning. And, yes, even the doggie was swaddled in her blankie and toted around for part of the morning! That is how much I miss carrying around babes while doing housework...although there is absolutely NO real comparison!

There was still time for a family and friend walk in the freezing cold and a bit of time to work on projects that really don't take as much time to do as the motivation to start on them and finish them!

I hope you enjoy this easy peasy stew as much as we did! Nothing about this soup is exact. Leaving the skins on the veggies gives it a more rustic taste and more vitamins and minerals for housework energy! No need to make sure all veggies look perfect...just chop, throw and GO!!!

No Peel Beef Stew
Lisa Pearson

1 yellow onion, cut into wedges {OOPS, the onion does need to be peeled!}

4 carrots, washed and cut into about 1 inch rounds

4 potatoes, scrubbed and cut into larger chunks

4 heaping tsps. of Better Than Bouillion Vegetable Base

4 cups water

1 lb. chuck roast beef chunks or stew meat

Directions:

*Place all ingredients into a crock pot {I used my smaller crock pot since I wasn't feeding an ARMY!}

*Let it cook on high for about six hours. You may want to check on it and turn it down to low depending on what time you are eating.

You might want to add freshly ground pepper to your hot stew, too!

This recipe may easily be doubled. Add more broth if desired!


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