It's that time of year again. The first day of daylight saving time, when we wake up and just like that we gain an extra hour of sleep. Sounds like the first paragraph of my biography, I wake up and just like that I gained an extra pound. The time of year when everyone leaves for work in the dark and returns home in the dark. When the excuse, "it's too dark to go to the gym" returns. I can only compare this time of year to the recent IOS update, no one ever asked for this change, it screws with you, and just when you can breath a sigh of relief, sit back and relax, they change it again!
For someone who is partially sighted like myself, this particular time of year comes with a huge trade off. Yes, I gain an hour of sleep which within a week my body will adjust and that gift of an extra hour is nothing but a distant memory however, the negative impact it has on my life will last for six months. Retinitis Pigmentosa decreases my ability to see in dark/dim lighting so rushing to run errands during 9am-4pm can get quite challenging. So I ask the question I'm sure so many ask. Why do we still observe this process of adjusting our clocks an hour when farming has progressed, groceries can be ordered online, and Amazon purchasing Whole Foods (I know!…..right! we'll table that for another day). This was a process that was created in the 1900's to make it easier for people to tend to their crops. Can't we just simplify things and keep it status quo all year round?
With so many more pressing matters in the world today that require our attention. My little daylight saving time questions can wait BUT what can't wait any longer is my belly! It's been growling for 15 minutes and the smell of Fall has filled my home. Although its cold, damp and miserable outside, I just filled a giant bowl with my Slow Cooker Hearty Beef Stew (recipe listed below) I had cooking while typing this post. So for now my loves, I bid you adieu. xo's
Slow Cooker Hearty Beef Stew
PREP TIME: 20 minutes
COOK TIME: 9 hours
TOTAL TIME: 9 hours 20 minutes
AUTHOR: Mary Mammoliti | Kitchen Confession | kitchenconfession.com
- 3 pounds stewing beef, cut into 1 inch cubes
- 1/4 cup arrowroot powder (to thicken your stew) or GF Flour
- 4 tablespoons avocado oil, divided
- 3 cups low sodium beef broth
- 3/4 cup red wine (I used Cabernet Sauvignon, but you can use whatever you have at home)
- 1 Tablespoon worcestershire sauce (GF option 1 tablespoon balsamic reduction)
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1.5 pounds mini potatoes, cut in half
- 1 cup mushrooms, quartered
- 2 cups peas (fresh or frozen)
- 2 cloves of garlic, minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/4 - 1/2 teaspoon cayenne pepper (optional)
- In a Ziploc bag add the flour and the meat chunks. Seal bag and toss the meat to coat with flour.
- If you have a sauté feature on your slow cooker add 2 tablespoons olive oil and brown the meat chunks on all sides. NOTE: If you do not have this feature add the olive oil to a pan or skillet and brown the meat.
- Remove the browned meat from the slow cooker or skillet place into a bowl and set aside.
- Back to the slow cooker or In the same skillet whichever you are using and add 1 tablespoon olive oil, onions, and garlic. Cook until slightly browned about 6 minutes. Add tomato paste and cook, stirring frequently until paste begins loosen up, about 2 minutes.
- Slowly stir in broth, red wine, Worcestershire sauce, and bay leaves, bring to a boil and cook for approximately 5 minutes. (Transfer to slow cooker if using skillet)
- Add carrots, potatoes, celery,peas, salt, black pepper, cayenne pepper, and thyme. To the slow cooker.
- Add the browned meat back into the slow cooker
- Stir, cover and cook on low until beef is tender for 8-10 hours or high for 6-8.
- When done, garnish with fresh parsley, give it a good stir and serve.