My newlywed bestie (Katie) is a huge fan of slow cooker meals because she A.) likes yummy foods and B.) doesn’t want to spend all of her time in the kitchen (there is also another reason- she may not be the best cook in the world- but we will keep that one to ourselves.) When I first toyed with the idea of starting a food blog and pursuing this interest, Katie supported me 1,000% and told me that I would be a huge success. I guess she believed and believes in me more than I do. As a newlywed, she wants to venture into the kitchen more and feed her husband delicious meals that doesn’t require culinary school skills. This is a challenge that I accept full-heatedly! Who has time to slave over a hot stove when there are a million things that need to get done? So, over the next few weeks I will highlight new recipes that can be made using your slow cooker.
This is such an easy recipe, you brown all of the meat and then throw everything in one pot and let it cook. The result is a tender stew that is full of flavor. I add a dash of liquid smoke to add a depth of flavor. Serve the stew in a bowl, over rice or over mashed potatoes.
2-3 lbs boneless chuck roast, cut into 2-inch pieces
2 yellow onions, cut into 2-inch pieces
4 carrots, peeled, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
4 large russet potatoes, peeled and cut into 2-inch pieces (or cut each potato into 8 pieces)
4 cloves garlic, minced
2 teaspoons salt
1 tablespoon freshly ground pepper
1/4 cup flour
1 cup red wine
2 cups beef broth (keep a additional 1-2 cups aside, some people like more sauce than others)
6 tablespoons Worcestershire sauce
½ teaspoon smoke
1 bay leaf
1 tablespoon paprika
1/2 tsp dried thyme
1 cup frozen cooked green peas
parsley as garnish (optional)
On medium-high heat, brown the beef in small batches.
Add all of the ingredients (except for the green peas and parsley) to the slow cooker and allow it to cook on low for 10-12 hours or on high for 4-6 hours.
When you are ready to serve, throw the green peas into the crock pot and allow them to heat thoroughly. Garnish with parsley and serve with crusty bread.
TIP: To make this a Paleo recipe, leave the flour out all together or substitute with arrowroot.