Stew can be tougher to put together than you think — traditionally long cooking times combined with mostly mild, savory ingredients can make for bland results if you’re not careful. Our recipe has plenty of garlic along with sherry and molasses to give it a nice, punchy flavor. If it’s still not enough for you, Mer likes to add a dash of worcestershire sauce when it’s served. This stew is great served over noodles or couscous, but a loaf of crusty bread is our favorite.

SRSLY Beef Stew

Ingredients:

• 1 1/2 pounds beef chuck, cubed
• 2 tablespoons flour
• 2 stalks celery, cut into 1″ pieces
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 16 ounces diced tomatoes, drained
• 2 cups sliced raw carrots
• 1 cup canned chopped mushrooms
• 2 potatoes, cut into bite-sized chunks
• 1/4 cup sherry
• 1/4 cup molasses
• 2 cups water

Combine all ingredients in slow cooker and cook 4-6 hours on low.

SRSLY Method: Combine all ingredients in zip-top bag and freeze. To serve, place frozen ingredients in slow cooker and cook on low for 6-8 hours.

Serves 6-8.