Slow Cooker Beef Stew

First of all a HUGE thank you to all of you who submitted your slow cooker recipes over the weekend! Even though I have like 3720483 to choose from, keep ’em coming! You can submit your favorites in a form in this post: Slow Cooker Recipes, Please!  

Here’s the full recipe, and below are some pretty pictures of what you’ll need. You may notice that some of the ingredients didn’t make it to the photos. This was a work in progress, with the help of my hubby, so we adjusted the recipe as it was cooking. Here’s the final recipe that I (I mean…”we”…hehe) recommend…

INGREDIENTS:

  • 2 lbs of Beef, chopped…you can usually buy pre-cut beef stew at the grocery store. Be sure to look for beef that is well marbled with fat as that’s what will make it melt in your mouth with flavor after slowly cooking for 8 glorious hours!
  • 4 Carrots
  • 3 stalks of Celery
  • 4 small Potatoes
  • 1 large Onion
  • 1/4 cup Flour
  • 2 tsps Paprika
  • 4 Garlic cloves 
  • 1 Bay Leaf
  • 2 tsps Salt
  • 2 tsps Pepper
  • 1 Tbsp Seasoned Salt
  • 2 Tbsps Soy Sauce
  • 2 tsps Worcestershire Sauce…I’m now exhausted from trying to learn the correct spelling of that, by the way.
  • 1 1/2 cups Beef Broth
  • 1/2 cup red wine…I used a Cabernet Sauvignon – slightly dry with just the right hint of sweetness.

Stew Beef

6O9C2402

garlic+bay leaf+salt+pepper+paprikaFlour6O9C2413

STEP 1:

Peel and chopychop up the onion, garlic, and veggies! This takes a while so get the music playin, wine pourin, and hips movin! This may sound odd, but peeling and chopping veggies are actually two of my favorite things about cooking in my kitchen. It’s…it’s kind of why many of us loved coloring in elementary school (or…um…last week) – it’s therapeutic. It’s simple. It’s also (usually) an un-rushed step that allows us to just zone out and relax while preparing something glorious. No T.V. or iPhones…we’re using our hands and creating something to feed our souls. I just LOVE it!

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STEP 2:

Mix your dry ingredients together: flour, salt, pepper, paprika, and seasoned salt.

Dry ingredients - 1Dry ingredients - 2

STEP 3:

Lay the beef across the bottom of the slow cooker, then drizzle the dry ingredient mixture over the beef. Then…get your hands ready…’cause you’re goin’ in!!!

BeefDry ingredients over beef

Rrrraaawrrrr…get on in there with your hands!!! You’ll want to coat the beef completely in the flour mixture.

6O9C2445Coated beefTadaaaah! It should look a little like this when it’s all coated.

STEP 4:

Add the chopped onion, veggies, garlic, and bay leaf to the top:

Veggies Onion Garlic and Bay Leaf

STEP 5:

Time to add in the lovely flavorful moisture of beef broth, red wine, Worcestershire sauce, and soy sauce:

Beef brothred wineworcestershire and soy sauceSTEP 6:

Mix it up a bit one last time, set the slow cooker on LOW, and let it do it’s thang for around EIGHT HOURS. Ahhhhh how glorious. I could drive down to Dallas, TX and BACK in that time! If you’re able to though, I recommend stirring it a couple times to make sure the flavor and juices are distributing evenly.

STEP 7:

Okay one last thing – ya gotta add a crunch to this. Get some toast or ideally a slice of a baguette, toast it up, and drizzle a little butter overtop. It was heavenly, and the perfect solution to soaking up the stew broth as you savor each and every bite. The beef just melts away with each bite, the veggies are perfect, and the spices marry beautifully!

Enjoy, friends! Let me know how the recipe turned out for you!

Slow Cooker Beef Stew

Happy slow cookin 🙂

Katherine

Healthy Prep

So I’ve already written about the Pinterest-inspired creation of pre-made salads in Mason jars (it’s at the end of my post, “Coming Home“), but since then…I’ve perfected the make up of these salads, and they’re SO much better than ever before. I absolutely have to share this. This afternoon I decided to put my healthy ambition to the test in order to keep eating well for the next week of lunches at work. That’s easier said than done when you leave it to a Monday – Friday at 6:30 a.m. to carefully produce your healthy lunch in the midst of getting ready for the day. Uh, nooooo thank you. So this afternoon was “healthy prep” time (while I actually HAD time) so that I won’t have to worry about it for the next few days.

Feeling pretty awesome and productive, I danced around our little kitchen making my lunches for the week. It’s the easiest “recipe”…if you even wanna call it that. I just grabbed all of the veggies and salad-favorites that I could and went from there:

  • Baby carrots
  • Arugula
  • Two good, fresh, large avocados
  • One small red onion (which I only used half of)
  • One zucchini
  • Grape tomatoes
  • Feta cheese
  • Mozzarella
  • A little tiny bit of garlic salt
  • As for fruit…to be stored separately for breakfast: one big bad boy of a watermelon, and a cantaloupe

Easy peazy…then just chop up the veggies. When that’s done, stuff whatever you can into a pre-washed Mason jar. Seal it really tight, and it’s CRAZY fresh for the whole week! I only had two jars available, so the remaining salad I just figured I’d use immediately tomorrow for lunch before moving to the super duper fresh salad jars later in the week. Meanwhile, the fruit that I chopped up: watermelon and cantaloupe will be perfect for part of my breakfast in the morning. LOVE IT!

And you’re probably like, “Yea, that’s great Kath…thanks for trying to tell me how to make a salad, but I already know how to make a salad.” But here’s why it’s awesome: I don’t add any dressing. I’ve never been big on adding dressing to begin with, but you especially don’t need to here. The avocados, the cherry tomatoes, the mozzarella, red onion, the feta, and even the hint of garlic salt all mesh together in these salads to make the TASTIEST combination that also happens to be healthy. And meanwhile, you didn’t spend $$$ on buying lunch for the week. YOU’RE WELCOME ; )

Happy chopping.