Hearth Ember Rebecca D’Antonio is at it again! For the Comfort Foods Potluck on March 12, she’ll be making beef stew in the slow cooker. Below is her recipe for a meal that will immediately make you want to curl up in a cuddly ball and fall asleep:

This is one of those recipes that is highly customizable. I literally just eyeball how much to use.

What you need:

• A slow cooker
• Beef cubes
• Beef stock*
• Beef stew seasonings*
• Carrots
• Celery
• Potatoes
• Onions
• 1 can peas

*When not making a gravy or dressing for a dish I will save and freeze the stock generated from other beef dishes. It helps to balance seasoning and layers of flavor. Generally if I have no such stash in a pinch I will substitute with beef stock and the prepackaged beef stew seasoning. The stock only needs to cover the meat. The seasoning you pour over the entire contents of the slow cooker.

Instructions:

Cut up your carrots, celery, potatoes and onions (you can do this the night before, submerging in water and place in fridge to make things super easy the morning of – morning of just drain the water and add to the slow cooker.)

Rinse your meat and lightly coat with a little bit of flour.

Place meat in the bottom of the slow cooker. Add your vegetables on top. Add stock (roughly 2 cups), and seasoning.

Set slow cooker to low for 10 hours.

At the end add one can peas (drained) and more seasoning like pepper (if desired).

Come to the Hearth Dinner on Sunday, March 12 to enjoy!