At this time of year, soups and stews are a must for me because I love the ability to add so many good-for-you vegetables and enjoy the delicate aromas that slow-cooking lend the house. Nothing feels better or cozier on a fall evening than having your meal all ready for you too via the wonderful invention call the crock-pot!

Add a tossed green salad and a loaf of crusty bread (why not dig out the bread maker and make a loaf) or dinner rolls and you've got a lovely meal. Maybe add a cobbler for dessert and it is even a more elegant meal for guests!

Experiment with other vegetables and make the stew YOUR classic. I love tweaking stew or soup recipes to what I have at hand.

INGREDIENTS

• 1 lb. beef (round steak, stewing beef, even part of a pot roast chunked)
• 1 medium onion chopped (or substitute shallots or baby onions)
• 4-5 stalks of celery
• 5-6 red potatoes (I leave skins on but you may peel) OR use Yukon gold potatoes - large chunk chopped
• 6 or so medium carrots peeled and large chunk chopped
• 1 quart beef broth (and additional water)
• Couple dashes of Worcestershire sauce
• Red wine (1/2 cup) if desired as part of other liquid
• Frozen peas (add at the very end) - optional
• Mushrooms (add near the end) - optional
• Corn kernels - optional
• Few chunks of sweet potato - optional
• Olive oil or no-calorie cooking spray for browning beef
• Flour for dredging beef - optional
• Flour for thickening towards the end - optional
• Salt
• Pepper
• Spices (I use tarragon and marjoram a lot but also rosemary and thyme are rich in flavor)

1. Braise beef (chunked/cubed) in saucepan in a teaspoon or so of olive oil (or cooking spray) - if desired dredge the beef in flour, salt and pepper. I just brown the beef chunks to set them but it works both with flour dredging or without.
2. If desired, remove beef, add onion and celery to the pan and just toss them for about 5 minutes to soften a bit.
3. Place the carrots and potatoes in the bottom of the crock-pot, add the onions and celery.
4. Add the meat on top of the vegetables (you want the heavier thicker vegetables to stay DOWN inside the liquid to make sure they cook through).
5. Sprinkle with herbs desired and salt/pepper.
6. Next mix your red wine if used, your quart of beef broth (or equivalent mix of water and bouillon), the Worcestershire sauce and pour over all.
7. I add water with bouillion or more broth to about 3/4 of the way up so that there will be plenty of delicious broth (if extra later on, I save it and use it for gravies, etc).
8. Cover and cook on LOW setting for 8 hours (or until desired doneness is reached).
9. NOTE: If you lift the lid off the crockpot, allow 20 minutes for it to get back to its original temperature - each time!
10. Towards the end of cooking (an hour or so before it will be done) add mushrooms if using.
11. Add peas and/or corn kernels at the tail end of cooking as they do not require recooking or much cooking.
12. If a thicker stew is desired, mix 1 tablespoon of flour at a time with cold water in a covered container, shake and then pour into the stew. Add this an hour at least before cooking end time, stir in and allow to thicken.
13. Another good vegetable to add is parsnips but again, be creative! I have used frozen mushrooms and fresh mushrooms with equal results. I have also added small chunks of butternut squash that made a delicious variety!