I came home absolutely knackered last night. I had spent the weekend with J in Chicago, (which you might already know if you follow me on Instagram), but ended up extending my trip until this afternoon because I wasn't ready to leave him yet on Sunday night.
It was a wonderful break from reality and we spent a lot of time walking around downtown Chicago, ice skating in Millennium Park's outdoor ice rink just below the "Bean", and curled up on the couch watching football and Psych reruns (plus Psych The Musical-- it was awesome, don't even get me started) and munching on sweet potato fries.
Wednesday, though, was terrible. I feel like I spent all day traveling (and smelled like it too!), and on top of that, my brother, who was cat sitting for Layla kept calling me with issues. Apparently she had been quite vocal all of the night before (which happens when she's in an unfamiliar face) and so N was a little cranky from lack of sleep. Whoopsie. I feel like most of my texts to him from the past couple of days have been profuse apologies on behalf of my cat. She's currently asleep on my lap as I type this, and I haven't heard a peep from her all morning, so maybe she was just being a pain in the butt.
Like mother, like daughter.
(Okay, I just referred to myself as a parent to my 3 year old cat. Maybe I am destined to become a crazy cat lady. That's a scary thought right there. Yikes!)
So, by the time I got back to my apartment in Columbus last night, the last thing that I wanted to do was stand in the kitchen and throw together dinner for myself. I opened up the fridge and saw that I had a shoulder roast from KOL Foods in there and decided in a spur-of-the-moment decision to make a stew. It was super easy and I was able to enjoy a steamy shower and a few episodes of "Ground Floor" before helping myself to a warm bowl of hearty soup. (Note: I made my version super quickly because I was starving and getting haaaangry, but it's so much better if you leave it in the slow cooker for 6-8 hours while you're at work, school, etc.)
If you haven't ordered meat yet from KOL Foods, I highly recommend them. I talked more about their meat in my Braised Cranberry Short Ribs recipe post, and I can't tell you all enough how much I love them. It's delicious stuff, guys. Really delicious stuff.
Beef And Carrot Stew
2 lbs beef shoulder roast, cut into chunks
4 carrots, washed and sliced into pieces
1 small yellow onion, sliced
1 Tbs olive oil
1 large lemon, juiced
1 sprig of thyme
1 sprig of rosemary
5 cups of chicken or beef broth
1 Tbs sea salt
Cracked black pepper, to taste
3 Tbs chopped scallions, to garnish
Heat the olive oil in a large skillet over medium-high heat and add the beef chunks. Let the meat brown for several minutes, turning the pieces of beef to make sure that it's evenly browned on all sides. Then remove from heat.
Add the carrots, sliced onion, browned meat, lemon juice, broth, salt, black pepper, thyme, and rosemary to your slow cooker. Turn it on "low" and let it sit for 6-8 hours. Be careful not to stir your stew too much, or your carrots might turn to mush.
Discard the cooked herbs and ladle spoonfuls of stew into bowls, garnishing with chopped scallions. Serves 4-6.