I spent this past weekend in Los Angeles for work– whenever I am in town, I always needs to stop in Santa Monica. I love walking on the streets overlooking the water and especially love the 3rd Street Promenade. It’s one of the few places that really makes me feel like I’m home. I used to spend a ton of time in LA for work, and Santa Monica was where I tried to make my home base, so I didn’t feel like I was on the move the whole time. I try to make things the most simple when I can.
Like this stew…sure, there is a decent amount of prep time to get the ingredients ready, but then you throw it all in a crock pot, stir, and leave it alone for 8-10 hours. There’s nothing more simple than that. This recipe is a little more soupy than stewy, but that was by choice. If you want it more like a stew, decrease the amount of chicken brother. But it’s pretty delicious just like it is!
PS- Don’t you love this picture below? The hubby is a great helper to make sure our dining room chandelier doesn’t reflect in pictures….but sometimes he reflects instead
- 2 lbs stew meat, with fat cut off
- 1 onion, chopped
- 2 tbs garlic, minced
- 4 potatoes, peeled and cut into chunks
- 1 cup baby carrots, sliced
- 1-2 heads cauliflower, chopped
- 1/2 cup red wine
- 1 1/2 cup low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/ tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 1 can diced tomatoes
- 3 tbs flour
- Prep time: 20 min
- Cook time: 8-10 hours
- Servings: 8
- Difficulty: easy
Combine all ingredients in slow cooker and stir. Cook on low 8-10 hours. Stir occasionally if possible-- if not, the stew will still cook just fine. Serve and enjoy!