I made beef stew in the crock pot yesterday that was apparently so marvelous that my husband had to text me immediately during our Young Womens activity to tell me we should eat it every night from now on. Then today he told me to put it on the recipe blog. This from the guy who regularly informs me that recipe blogs are complete dullsville. (Of course, his idea of a good time is reading economics blogs.)
I think part of what made it so great was using shredded beef. We had the remains of 3 separate pot roasts in the freezer since there are only 2 of us and we get sick of pot roast way before we finish all the leftovers. I thawed them and shredded them and it gave the stew a more interesting texture than my usual chopped stew meat. But stew meat would probably be fine too, since I think the herbs were also key (and maybe the vinegar).
So here you go. May your husband (or wife or significant other) praise you as mine praised me.
Best Beef Stew Ever
1 1/2 lbs shredded beef
6-7 stalks celery, chopped
4 cloves garlic, minced
1 large onion, diced
2 carrots, chopped
2 cans salt-free diced tomatoes
2 cans beef broth (or 4 C. homemade beef broth) + 1 can water
2 T. Herbes de Provence
1 T. kosher salt
1/4 C. white vinegar
Throw everything in the crock pot, give in a good stir and cook on low for 8-10 hours.