Thursday, January 31, 2013

Easiest Sunday beef stew

Hey, I like you!  I like you a lot. :)

So, it pains me to say that I'm really sorry to do this to you.  I'm about to confuse the heck out of ya by raving about the most delicious and utterly simple stew.

Ready to be befuddled?  It's called Sunday beef stew.  But, I made it on a Monday.  And today is Thursday.  So, really, there's nothing Sunday about this stew matter.

Maybe we can learn something from my terrible timing.  I've always thought of myself as an optimist.  A positive thinker.  A "hey, let's find the silver lining somewhere... seriously, it's gotta be here" kind of gal.  So let's see if we can't turn this negative Nancy situation upside down.

Or, is it right side up?  I always wondered about that.  I guess something that's initially negative is right side up and making it positive would be turning it upside down.  But, positive seems like it should be the right side up thing because up is better than down... does that make sense?  Or did I totally lose you?  And myself?  Oops.

Back to the positive thinking, up or down, right side up or upside down.  Silver lining, shall we?

This stew has 4 ingredients.  Four.  Water doesn't count.

It takes less than 30 minutes from start to serving.

It's a hearty and balanced one pot meal.

And, golly, doesn't it just look like the quintessential warm-you-all-over meal?

It's forehead-smacking savory goodness!  Tender vegetables and seasoned slow-cooked beef.  It's almost unreal how tasty a stew this is when you realize you'd spend more time just picking out the ingredients at the store than making a cozy dinner at home!  #lazydinnersaredelicious

So long, thin and watery canned soups.  Hello, semi-homemade stick-to-your-ribs Sunday beef stew!  Or Monday.  Or Tuesday.  Or Thursday.  Or whatever day you feel like treating yourself.  Just be warned that it's not a multiple day soup.  There is no way it'll last that long.  Coughtwoservingscough.

Sunday Beef Stew
(adapted slightly from Cooking Light's recipe)
-makes 4 servings

1 pound small new potatoes, rinsed and quartered
3 large carrots, peeled, halved lengthwise and cut up
1 (17-ounce) package refrigerated cooked beef tips with gravy
1 1/4 cups water
1 bunch green onions, chopped

Place potatoes in a large microwave-safe bowl.  Cover with vented plastic wrap and microwave on 100% power for 5 minutes.  Add carrots, toss, cover with plastic wrap and cook for 7 minutes, just until potatoes and carrots are tender.

In a large pot over medium high heat, combine beef tips in gravy, potatoes, carrots, and water.  Cook until just bubbly around edges.  Stir in green onions.  Cover and cook for 5 minutes or until heated through.  Ladle into bowls, serve with biscuits or crusty  bread, and enjoy!


  1. What happens if you're in Australia and everything is already upside down?

  2. Hi Katy! This stew looks so easy, warm and comforting. Delicious! It's perfect for these cold days we're facing :)