Tag Archives: Crockpot

Beef Stew with Cheese Bread Croutons

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Slow Cooker Beef Stew

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I found this comforting winter meal on movitabeaucoup.com. To make it even easier I got the precut, pre washed carrots, celery and potatoes at my local Wegmans market. I also went with the precut beef stew meat from the butcher section. As a vegetarian alternative you could use fava beans or red kidney beans instead of the beef.

2 lbs of stewing beef, trimmed and cut into 1 inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into medium pieces
2 – 3 ribs celery, chopped
4 – 6 carrots, chopped
4 cups chunked potatoes (I used Dutch yellow and did not peel)
1 28 oz. can whole tomatoes (I use plum tomatoes)
1 1/2 teaspoons Italian seasoning
3 cups sodium reduced beef broth, divided
2 bay leaves
1 cup frozen peas
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cups all-purpose flour

Croutons: 1 loaf of cheese bread (recipe not included as I got mine at good ol’ Wegmans)
Slice in one inch slices and toast under broiler or in toaster oven. Cut into 1/2 inch to 1 inch squares. Super easy.

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.

Cover and cook on low for about 6 – 8 hours.

About 20 minutes before serving, add the frozen peas and salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Continue cooking until thickened (about 15-20 minutes).

Remove the bay leaves and serve. I served mine with cheese bread croutons. You can not ask for a heartier stew after a long winter day. Thanks again to movitabeaucoup.com for this one!

Chicken Taco Soup (Crockpot)

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Crockpot Chicken Taco Soup

This recipe could not be easier and is very tasty! I especially like to have on those cold nights when you don’t feel like doing anything complicated for dinner or if you just need a simple pantry meal.

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1-2 lb chicken tenders, I throw them in frozen!
1/2 onion, chopped (can sauté before adding or add raw)
2 cans Rotel
1 can black beans, rinsed and drained
1 block cream cheese, cubed
1 packet Ranch dressing (powder mix)
1/2 to 1 cup chicken stock, if it needs more liquid

You literally just throw everything in the Crockpot and wait. Low at least 6 hours or at least 4 hours on high. I stir everything up about half way through the time. Towards the end just shred the chicken and stir back in and enjoy! Serve with corn bread or tortilla chips. Fritos are also great with this!