Beef and Tomato Stew

The last two weeks of my life have been consumed, CONSUMED, by playing Temple Run on my iPhone.

I blame Jessica.  It started off okay.  It took me awhile to get the hang of it.  I was super pumped when I got 85k.  But that was just child’s play!!

I finally broke 1 million last week.  And I thought, okay, I’m done with this game.  Then, I got 1.9 million!

I had to break 2 million.  Challenge accepted!

I finally, finally did it today!!!

3,359,656!!!  YES!!  Now, it hurts to bend my index finger after all this game play.  So, I’m retiring Temple Run.

If you’ve scored higher than me, please don’t tell me.  I don’t think my heart couldn’t take it!

In order to get a 3+ million score, you’ll need to play on a full stomach.

Beef & Tomato Stew

Recipe from Everyday Food Jan/Feb 2012


1 tablespoon EVOO
1 large yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
2 pounds beef stew meat
1 28 ounce can crushed tomatoes
1 cup chicken broth
3 garlic cloves
1 teaspoon Kosher salt
1 teaspoon pepper
4 cups cooked brown rice
Greek yogurt & parsley for topping, if desired


In a large skillet, heat your EVOO over medium heat.  Add onion, carrots, and celery to skillet.  Stir vegetables frequently and cook for about 10 minutes.

Transfer mixture to your crock-pot.  Add beef, tomatoes, chicken brother, garlic, salt & pepper to your crock pot.

Cover and cook on high for 6 hours.  Stir occasionally.

Serve stew over a bed of rice.  Top with a dollop of Greek yogurt and some parley.  You can also add some hot sauce for a bit of a kick!

I love how the carrots just fall apart in your mouth in this stew!  And the variation of rice versus potatoes works too.  It’s easy, winter food!!

What’s your favorite game to play on your cell phone??