Spring Sundays are invitations for family and friends to join us at the table for a feast of food.


8 -10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves
3 lbs stew meat, cubed
1cup flour
1 dash salt
1 dash pepper
1 dash garlic powder
2 -3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portabella mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3ounces beef broth
1 (13 g) envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1teaspoon black pepper
1teaspoon garlic powder
1 teaspoon creole seasoning
1 teaspoon Italian herb seasoning
12 ounces beer (Guinness, draught or stout)
1 cup frozen peas, if desired


Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside. Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. Add meat and onions to crock pot, top with mushrooms. Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer. Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread!

Ith do shàth!