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Tonight’s dinner began as an Irish Stew in the slow cooker, but then we realized that Lamb was too stinking expensive, we didn’t have any carrots, and we didn’t have any regular potatoes.  What did we have?  We had cubed beef, sweet potatoes, and frozen mixed vegetables!  After shoving all of these ingredients into my slow cooker and getting dressed, I went to visit Deandona at her lovely office to bring her the lunch that she’d forgotten that morning.  Domestic, aren’t we? 🙂  There is a Panera Breads Cafe near there, so I caved and bought a lovely loaf of country white bread to serve this evening.

The original plan for tonight involved beef tips, onions, and peppers along with copious amounts of Bud Light Lime, but that just didn’t seem right.  We will be having a house guest this evening and she and Deandona won’t be getting home until rather late, so the stew won the day.  The best thing about making a stew in the slow cooker is that you can serve the meal whenever you feel like once it has cooked.  There is a convenience factor in this that I am eternally grateful for especially since the three of us have such different schedules most of the time and sitting down to a family meal is an effort.


2 lbs Beef, cut into chunks (this can be pretty low cost as you are stewing it and it will tenderize)
1 1/2 tsp. salt
1/4 tsp black pepper
1 large onion, diced
2 large sweet potatoes
1 bay leaf
2 c. water
1/4 c. dry small pearl tapioca
16 oz. frozen mixed vegetables
1 T. Kansas City Steak Seasoning (or your favorite steak seasoning)
1. combine all ingredients in the slow cooker and stir to mix.
2. Cover and cook on high for 5 hours.
Serves 6