Slow Cooker Beef Stew
1 lb. beef stew meat
2 medium potatoes, peeled and cubed
1 can (14.5 oz) beef broth
1 can (11.5 oz.) V8 juice – or any tomato juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp chili powder
1/4 tsp pepper
2 Tbl cornstarch
1 Tbl cold water
1/2 cup frozen corn
1/2 cup frozen peas
1. In a 3 quart slow cooker, combine the fist 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
2. In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas.
3. Cover and cook on high for 30 minutes or until thickened.
I generally always have dessert items in my freezer. Yesterday, since my mother-in-law was joining us, I pulled out some mini brownie tarts I’d frozen and served them alongside a dish of ice cream with warm caramel sauce. Even when I don’t plan dessert, I can always pull something out for guests. Right now I also have frozen Snickerdoodle dough ready to be baked, Lemon Loaf slices, and a couple kinds of ice cream (an absolute necessity!).
I’m also including a recipe today that my mom made this last week. She posted about it on Facebook. It sounded so good, and several commented that they’d love to have the recipe. So, here it is. This is another perfect fall dish – the recipe name alone is enticing! She included a lovely picture that my email is keeping captive. Grrr. . .it’s as pretty in the dish as it sounds.
2 tbl butter divided
1 tbl minced garlic
3/4 cup chopped carrots
1/4 cup chopped celery
4 cups chicken broth, divided
2 cups sliced mushrooms
1 cup chopped leeks
3 cups fresh or canned pumpkin puree
1 (13.5 ounce) can of coconut milk
1/2 tsp red pepper flakes
1 1/2 tsp salt
1 tsp lemon juice
1 tsp fresh chopped thyme
In a large stockpot over med heat, melt 1 tbl olive oil and 1 tbl butter. Add the onion, garlic, carrots, and celery and cook for 8 minutes.
Add 2 cups of chicken broth and simmer for 3 minutes, remove from heat and cool for 15 minutes. Pour the broth, when cooled, mixture into a food processor or blender, and blend until smooth, set aside.
In the same stockpot, over med heat, heat the remaining Olive oil and butter. Add the mushrooms and leeks, and cook for 6 minutes or until mushrooms begin to brown.
Add the remaining broth, vegetables-broth puree, pumpkin, coconut milk, and red pepper flakes: simmer, covered, for 15 minutes. Stir in the salt, lemon juice, and the thyme: simmer for 10 minutes.
What’s been cooking at your house on these cool days?
From my parsonage kitchen,