Simple Beef Stew

Food is the way to a man’s heart as they say. But that is not the case with me as I am not the kitchen expert but I do love to eat. I am a fan of my husband's cooking. In fact, I am his number one fan. He whips up really good food. It does not mean though that I can’t cook because I do cook for my kids daily. But it is my husband who usually mans the kitchen on weekends and special occasions.

Today is my day off or “quality “me” time on a Saturday. It usually starts with a trip to a spa or salon then off to doing groceries. My day ends with a sumptuous dinner at home with family courtesy of my husband who happens to be as domesticated as I am.

So for tonight, he cooked one of his many specialty, which is a pretty common dish, but he is able to add his own flavourful twist in it.

Ingredients

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium red potatoes, cubed
• 3 medium carrots, sliced
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 1/4 cup all-purpose flour
• 1 tablespoon paprika
• 3/4 teaspoon salt
• 2 tablespoon fish sauce
• 1/4 teaspoon pepper
• 1 pound beef stew meat
• 1 can (14-1/2 ounces) beef broth
• 4-1/2 teaspoons reduced-sodium teriyaki sauce
• 2 garlic cloves, minced
• 1 bay leaf

Instructions

• Place mushrooms, potatoes, carrots, onion and celery in a 3-qt. slow cooker. In a large zip lock bag, combine flour, paprika, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Add all of it to the slow cooker.
• Combine the broth, teriyaki sauce, garlic and bay leaf; pour over beef. Cover and cook on low heat for 6-8 hours or until meat and vegetables are tender. Remove the bay leaf.

Simple but full of life stew! Enjoy!