I love cooking, and I have promised to post some of my recipes.
This is something my mama used to make us every winter. I love it so much.
- 2 onions
- 2 gloves of garlic
- 5 stalks of celery
- 4 carrots
- 4 parsnips
- 4 potatoes (peeled)
- 1 pound of stewing beef, or any type of beef
- 8 cups of beef broth
- salt and pepper
- 1 tsp parsley
- 1 tsp orageno
- 1 tsp basil
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp. Worcestershire sauce
- 3 bay leaves
This recipe serves about 12, which works for me because I live with four other people. Make some adjustments if needed.
I cook this in my crock pot, and I’m able to cook everything inside the pot of the crock pot. If anything you might need to use another pot to cook everything in.
- Peel and wash the carrots, parsnips, and potatoes.
- Next slice them into smaller pieces.
- Wash and slice celery, onions, and garlic.
- Cut the beef into smaller pieces.
- Heat up the crock pot, or cooking pot on medium-heat. When hot enough, begin browning the beef. Add a bit of salt and pepper
- When it’s no longer pink, add the onions, and garlic
- Let that cook for five minutes.
- Add celery and let that cook for another three minutes.
- Add carrots, parsnips, and potatoes, let that cook for five minutes.
- Add the spices, and Worcestershire sauce.
- I actually use 4 beef bouillons, and eight cups of water. Although I add the water first, and let it get hot, before adding the cubes.
- Give it a taste test, and sure you are satisfied.
- Add in your bay leaves.
- I would recommend that you let it cook on low for at least six hours, you can even do eight, or ten hours, if you have the time. Although if you are pressed for time, you can cook on high for four hours.
- Once done, remove bay leaves, and serve immediately!