Do you have a slow cooker?
I didn’t think I did. Then one day a few years ago, I decided to clean out my pantry. And low and behold, what did I find tucked at the very back of the top shelf? A brand-spankin’ new slow cooker.
My parents didn’t have a slow cooker so I had never used one before. It was one of those wedding gifts where I appreciated the thought…but I didn’t really have a use for it.
Now … I am much wiser!
I love my slow cooker because I can prep my meal in the morning before we leave for school and work, and when we get home, supper is ready! It’s a strategy I use about once a week to make dinnertime less stressful.
Beef stew was the first recipe I tried … and to this day is still one of my favorites.
I like to brown my meat on the stove top before putting it into the slow cooker. It is not a necessary step, but it really helps add a delicious depth of flavor to the dish.
As your stew is cooking, a delicious aroma will fill your kitchen. Don’t be tempted to peek at the meat though. Slow cookers cook best when the lid remains tightly in place. Opening the lid often will require additional cooking time.
And in case you are wondering … a Crock-Pot and a slow cooker are the basically the same thing. Crock-Pot is the name brand of a line of slow cookers.
Be sure to check on-line at wknofm.org for my recipe that will turn any slow cooker skeptic into a crock pot enthusiast!
This is Jennifer Chandler with The Weekly Dish! Bon Appetit!
Slow Cooker Beef Stew
This is one of my favorite work-day dishes. I place everything in the crock pot before I head off to work…and when I come home, I have a delicious home-cooked meal waiting to be served.
- 4 pounds chuck roast, trimmed and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup good red wine, such as a Merlot or Shiraz
- 1 can (28-ounce) whole tomatoes
- 4 garlic cloves, minced
- 1 1/2 cups baby carrots
- 2 bay leaves
Generously season the meat with salt and pepper.
In a large cast-iron skillet over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Working in two batches so as not to over crowd the pan, cook the meat, stirring occasionally, until well browned, about 5 minutes. Place the meat in a slow cooker. Pour the red wine into the skillet, scraping the brown bits off the bottom, to deglaze the pan. Pour the wine mixture into the slow cooker.
Add the whole tomatoes to the slow cooker, breaking them up with a spoon or fork. Add the garlic, carrots, and the bay leaves. Cover and cook on high for 5 to 6 hours. Adjust seasonings as needed. Serve warm.
Serves 4.
Cooking Tip: If you do not have a slow cooker, you can still make this dish. Instead of putting the ingredients into a slow cooker, place them in a Dutch oven or heavy stock pot with a lid and bake in a 250 degree oven for 3 hours.
Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.
