Monday, February 18, 2013

Slow Cooker Beef Stew

I made this recipe a few days after my slow cooker boeuf bourguignon.  One morning, I found myself with some stewing beef in the fridge that was about to go bad, nothing for dinner, and two whiny kids who had just woken up and were hungry.  And what did I decide to do????  Whip together this recipe on my way out the door.  

Did I mention that this was a work day?  

So this recipe earned its tagged credit as a quick supper, because I actually managed to whip this up while the kids sipped their smoothies, while also finishing some last minute preparation for my clients.  That's right folks.  Just call me super crazy (and I write that with Superman-like intonation).

In reading the recipe, I thought it would be somewhat blandIt actually turned out to be pretty yummy.  And given that it literally takes only minutes to throw together, I think this might turn into one of our go-to meals when I'm short on time.  The only downside to this recipe is that it's not freezer-friendly, as potatoes tend to not do well in the freezer.  And also, that my kids won't eat it.  But we still managed to finish it in a few days.

Slow Cooker Beef Stew
1/4 all-purpose flour (I used a gf flour mix)
salt and black pepper
2 lbs. stewing beef
1 tbsp. vegetable oil
2 onions, quartered
4 carrots, peeled and sliced (I chose baby carrots to speed up prep)
4 to 6 potatoes, peeled and quartered
1 C beef stock (for gf, choose a gf brand)
1 small can (221 mL) tomato sauce
1 clove garlic, minced
1/2 tsp. dried thyme
1 bay leaf

1.  In a bowl, season flour to taste with salt and pepper.  Pat meat dry and coat on all sides with seasoned flour.

2.  In a large skillet, heat oil over medium-high heat.  Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until    brown on all sides.  Transfer meat to slow cooker.

3.  Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. 

4.  Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours, until vegetables are tender.

Serves 6 to 8. 

Difficulty level: easy       

Note: this dish can be completely assembled up to 12 hours in advance of cooking.

Adapted from Canada's Best Slow Cooker Recipes.   

1 comment:

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