Slow-Cooker Cranberry Beef Stew
-1- to 1.5 lbs. stew meat
-1 yellow onion
-1/2 lb. (about 6-7) carrots
-2 to 3 cups red potatoes, bite-sized pieces
-1 celery rib
-1 cup frozen peas
-salt/pepper (to taste)
-garlic powder (to taste)
-2 (15-oz) cans whole tomatoes, undrained
-1 cup cranberry juice (not light or diet, but cocktail is fine)
-several cups broth or water (or combination)
Begin by thawing 1- to 1.5-lbs. stew meat. Chop an onion into large chunks and throw in the bottom of your slow-cooker. Add about 6 chopped carrots and about 2-3 cups red potato chunks. (I leave the skins still on my potatoes to prevent them from turning mushy after several hours in the cooker.)Slice 1 celery rib into small pieces and add to cooker. Toss in about 1 cup frozen peas and sprinkle well with salt/pepper. Add garlic powder to taste.Add the stew meat over the vegetables and spread around a little bit. Pour undrained contents of 2 (15-oz) cans whole tomatoes over stew. Add 1 cup cranberry juice.
Fill the remainder of your Crock Pot with broth or water (or combination) to the 3/4-full mark. Don’t worry–it won’t come out too brothy; you’ve got a lot of porous root vegetables in there. And besides, a little broth is good.
Cover; let simmer on LOW setting 7-9 hours. Enjoy with homemade bread and honey butter while wearing your wooliest pair of socks. 🙂