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Autumnal beef stew
for the slow cooker

Tantalizing meal for autumn days with cooler evenings...

 

Ingredients

  • 2 tablespoons of olive oil
  • 2 pounds of stew beef, cut into one-inch cubes (any protein you prefer should be fine)
  • Mediterranean sea salt and freshly ground black pepper
  • 1 pound of quartered red potatoes
  • 4 carrots, cut into bite-sized slices
  • 1 medium onion, diced
  • 3 cloves of minced garlic
  • 3 cups beef broth (or alternative broth if you've substituted a different protein)
  • 2 tablespoons of tomato paste
  • 1 tablespoon of Worcestershire (or other fragrant) sauce
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of smoked paprika
  • 2 bay leaves
  • ¼cup of all-purpose flour
  • 2 tablespoons of chopped, fresh parsley leaves

Directions

  1. Heat the olive oil in a skillet over medium heat.
  2. Season the beef (or other protein) with Mediterranean sea salt and freshly ground pepper to "taste."
  3. Add the beef to the skillet, and cook it until it is evenly browned — probably two to three minutes.
  4. In a 6-quart slow cooker, place the beef, potatoes, carrots, diced onion, and garlic.
  5. Stir in the broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, and bay leaves until all of the ingredients are well combined.
  6. Replace the cover and cook on low heat for 7-8 hours (or high heat for 3-4 hours).
  7. In a small bowl, whisk together the flour and ½ cup of broth.
  8. Stir this flour mixture into the slow cooker.
  9. Replace the cover and cook on high heat for an additional 30 minutes (or until thickened).

Serve in a bowl while hot — garnish with parsley if you like . . . enjoy!