A simple dinner and table setting....

I have set the table for just the two of us....

... with MacKenzie-Childs enamel dishes and Ikea placemats.

You might notice that the black Flower Market dishes are not bright and vibrant, but rather pastel....

....I purchased these at the Barn Sale and went though 3 stacks of dishes to find 4 matching salad plates.  I like the softer pink and thought they would coordinate better with my Taylor ceramics!

This is what the actual pattern should look like:

I purchased flower balls at Pier 1 Imports to use on my candlesticks for spring....

So, what are we having for dinner?

Tonight we are having Beef Stew and hot rolls!

Crock Pot BEEF STEW

• 2 cups beef broth
• 1 (1 oz.) packages Hidden Valley® Original Ranch® dressing
• 1 1/2 tbsp. tomato paste
• 1/2 tsp. granulated sugar
• ¼ tsp. ground black pepper
• 3/4 lbs. beef stew meat, cut into bite size chunks
• 3 baby red potatoes, cut into bite size chunks
• 1/2 medium yellow onion, chopped
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 clove garlic, minced
• 1 tbsp. corn starch
• 2T 2% milk or your preferred milk/milk alternative

• STEP 1: Add 1 cup of the broth, the ranch seasoning, tomato paste, sugar and black pepper 
  to a large 6 quart slow cooker. Whisk until well combined. Whisk in the remaining broth.
• STEP 2: Add the beef, potatoes, onion, mushrooms, carrots, celery and garlic. Stir well.
• STEP 3: Cover and cook on low for 8–9 hours
• STEP 4: Add the corn starch and milk to a small bowl. Whisk to dissolve. Add the corn starch 
  mixture and peas to the slow cooker. Stir well. Cover and increase the heat to high. Cook for 
  30 more minutes to thicken the stew. 

  
  

  Give this stew more flavor by searing the beef before placing into the slow cooker. Make sure your pan is hot with a thin 
  coating of oil and gently set the pieces of meat in the pan for a few minutes on each side, until browned. This will 
  caramelize the beef and give your soup a complex, savory flavor.