Classic Beef Stew with a Touch of Spice

Retirement Yenta loves the Summertime–when the livin’ is easy, the fish are jumpin’, an’ the cotton is high. BUT, dear Readers, cooking in the summer heat makes the kitchen Too Darned Hot! In order to avoid heating up the kitchen, and yet still provide a hot dish for her family, RY has been cooking up a storm in her slow cooker this summer. The slow cooker does not put off a lot of heat and the kitchen stays nice and cool, AND, dear Readers, it smells soooooo good throughout the entire apartment. This classic beef stew is a spicy, sweet, and fibrous twist on a familiar old family slow cooker recipe.

4 tablespoons of olive oil
5 pounds stew beef cut into 1 inch cubes
3 tablespoons wheat (or rice) flower
1 6 ounce can of tomato paste
1 medium onion
3 minced garlic cloves
2 bay leaves
1 bag of small baby carrots
2 stalks of celery (chopped)
1 1/2 pounds of turnips
1 1/2 pounds of parsnips
1/2 cup fresh parsley
1 cup of fresh prunes
1 cup of Kosher red wine

Season with:
Bragg Liquid Aminos All Purpose seasoning
Lea & Perrins Worcestershire sauce
Mrs. Dash Original Blend
Fairway Hot Hungarian Paprika
Ground Cayenne Pepper
The Spice Hunter Cajun Creole Seasoning
The Spice Hunter Greek Seasoning

Heat the olive oil in a large cooking pot over medium high heat on the stove. Meanwhile, in a bowl, season the beef cubes to taste with the Bragg, Worcestershire, Mrs. Dash, paprika & The Hunter Spice seasonings. Then brown the beef and transfer it to a plate.

In the slow cooker turned to high heat, combine tomato paste, celery, onion, garlic, bay leaves, 2 cups of water, wine, and baby carrots. Bring to a boil and add the browned beef, turnips, parsnips, prunes, and flower (use rice flour if you are gluten free!). Cook for 3 hours on medium heat.

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