Slow-Cooked Beef Stew
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Editor’s note: This column originally ran in the October 5, 2012 issue of the Banner. 

Before we moved to Hillsboro, the hubby and I would make an annual fall pilgrimage to help my parents with their yard work.

In Fargo, we had a postage stamp-sized yard, and all the homes on our block of a new South Fargo development shared the shade of a single tree. We had no yard work of our own to do, so it seemed fitting that we help my folks.

However, I’m not certain that my dad ever needed our help so much as the stew that came with it. Every year, as the weather would grow cool and the leaves would start to turn, my dad would call to say that he’d been “thinkin’ a lot about stew lately.”

I respect a man who thinks a lot about stew. I respect him enough to overlook the fact that many years, the leaves hadn’t even fallen from the trees yet.

But there we were, rakes, work gloves and slow cookers in hand. (Not that I really needed my rake and work gloves. She who makes the stew has very little yardwork to do.)


I like peas in my beef stew, but the hubby considers them grounds for divorce. You can add 1/2 cup of frozen peas along with the cornstarch and water toward the end of the cooking time.

The cooking time depends on how small you chop the vegetables. I cut mine in bite-sized pieces because the hubby prefers “stew for humans, not stew for giants.” Just cut them uniformly so they’re all done at the same time.

I prefer to use Tastefully Simple Seasoned Salt in this recipe. It has a lot of other flavors mixed in, as well, and isn’t quite as salty as some brands.

The stew thickens in the fridge. If you have leftover stew, reheat it on the stovetop with some extra beef broth. Adjust the seasonings as necessary. 

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