3 diced bell peppers (red, yellow, & orange)
1 large yellow onion, diced
4 Yuk0n Gold potatoes, peeled and cut into bite-sized pieces
3 carrots, peeled and cut into disks
3 parsnips, peeled and cut into disks
1 (6 oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
3 Tbs. chili powder (or 1 packet)
2 Tbs. salt
2 Tbs. Worcestershire sauce
1 tsp. ground mustard
ground pepper to taste
2 OXO cubes (or any beef bullion cubes or paste)
Put the first 6 ingredients into your crock pot, gently mixing (I use my hands) to separate the ingredients and make sure they aren't clumped together. Mix the next 8 ingredients in a medium-sized bowl and then gently fold into the meat and veggies. Boil 4 cups of water, then add 2 OXO cubes and stir until cubes dissolve. Pour bullion over the meat and veggies in the crock pot, then gently stir with a large ladle until well blended. Cook on high for 7 hours, stirring occasionally.
Beef stew is great because picky eaters can pick out parts they don't really like, which leaves more for those of us who like everything! Plus, there is something exciting about leaving your crock pot to cook, leaving your house to run errands, and then walking through the front door again and into that fabulous smell of something yummy cooking!