Easy as Pie...er, Stew

Whoever came up with the phrase, "easy as pie", must have been living in another century, or just bought one they popped in the oven just to heat up. I have made a pie completely from scratch twice- the first one was not so good. Then again, it was at the start of our allergy baking, and I found a disgusting recipe involving buckwheat. Not that I have anything against the grain, but Blech! The second attempt came out great, it just felt too involved having to refrigerate the dough and then roll it out. I will make it again, but not in any particular rush.

The easiest thing for me to make (at least at the top of my head) is stew. Granted I have varying results because its a little of this, a little of that. However, I think I have the base of something decent. The key is to cook it long enough and low to soften the meat, and try to balance the flavors. Tonight's meal will be stew plus rolls made from Chebe brand mix. Here's my basic recipe, which is currently stewing away on the stovetop. You can add peeled, cut up potatoes if you want a complete one pot meal.

Beef Stew
1 to 1 1/2 lbs cut up stew meat
1/2 medium onion, cut into slices or diced
2-4 carrots, peeled and chopped
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1 Cup Imagine No-Chicken Broth
1-2 Tbsp Gluten Free Tamari (or for those who can tolerate wheat and/or gluten- soy sauce)
Salt
Canola Oil

1. Saute the onion until slightly tender.
2. Add the meat, brown the meat. Remove whatever excess fat you can from the pan before step 3, although a little will add flavor.
3. Add the carrots, entire can of tomatoes (including liquid), tomato sauce, broth, Tamari or soy sauce. Depending on how tomatoe-y you want it, increase the amount of the broth.
4. Let simmer on low heat for about 1 1/2 hours. Salt to taste.

If you want an even easier version, dump all the ingredients (minus the oil) into your crockpot, and set on high for 4 1/2-5 hours.