This stew will have your family thinking you slaved in the kitchen all day. But really, it’s quick and easy enough for even the kids to make it! In fact, that’s why this recipe is named after my daughter Dru, who helped me create it. What I love best about this recipe is that slow cooking locks in all the wonderful flavors of the beef and vegetables, and makes this the most tender, delicious stew you’ll ever eat.
2 pounds lean, all natural beef stew meat
1 pound organic baby carrots rinsed
2 pounds organic baby red potatoes, rinsed and halved
32 ounces no salt added, all natural beef stock
1 large yellow onion, peeled and chopped
1/3 cup low-sodium soy sauce
2 tablespoons minced garlic
1 tablespoon Mrs. Dash Onion and Herb
Black pepper to taste
Water as needed
Place stew meat, soy sauce and minced garlic in a zipper bag and let it marinate overnight. In the morning, add all ingredients, including marinated contents of zipper bag, to a large slow cooker. Add water until liquid almost reaches the rim of the slow cooker. Simmer all day on medium-high heat. When potatoes and carrots are tender and meat is falling apart, it’s dinner time!