Category: Crockpot

Hearty Beef Stew

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Serves 6

Ingredients

  • 1.5-2 pounds lean chuck beef, sliced into cubes
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red wine
  • 3 stalks celery, sliced
  • 3 large carrots, sliced
  • 2 medium potatoes, washed and sliced into cubes
  • 1/2 cup roasted red pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 cup frozen peas
  • optional: chopped parsley

Instructions

  1. Coat the beef with flour in a medium sized bowl or Ziplock bag. Let sit for 5-10 minutes.
  2. In a large skillet, heat oil over medium heat. In batches (making sure not to overcrowd the pan) sear the floured beef on all sides, transferring done pieces to a 6-quart slow cooker.
  3. Using the same skillet, deglaze the pan with red wine. Allow the wine to cook off for a few minutes, scraping up any brown bits on the bottom of the pan.
  4. Add ingredients celery through beef broth to the slow cooker.
  5. Top with the deglazed wine and bay leaf.
  6. Cover and cook on low for 8 to 10 hours, or when beef is very tender.
  7. Remove bay leaf and add frozen peas 20 minutes before serving. Option to top with chopped parsley, enjoy!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

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Spicy Mexican Chicken Tacos

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Servings: 10-12

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 20oz canned crushed tomatoes
  • 1/4 cup honey
  • 1/4 cup canned chipotles in adobe sauce, minced 
  • 4 garlic cloves, pressed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • 1/4 cup fresh cilantro, chopped
  • optional: serve on tortillas, topped with chopped tomatoes, feta, cilantro, sour cream, salt and pepper.

Instructions

  1. In the bowl of a slow cooker, combine crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Add chicken and spoon over sauce.
  3. Cover and cook on low about 6-8 hours, until chicken can be shredded easily.
  4. Shred the chicken and mix well. 
  5. Stir in lime juice and chopped cilantro. Add additional seasonings to taste.
  6. Add optional toppings.

Thanks to the original recipe found here.

French Onion Soup

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Makes 4 Servings

Ingredients

  • 2 tablespoons butter, cut into 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • 8 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 2 lbs yellow onions, halved and sliced
  • 2 lbs red onions, halved and sliced
  • 1 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 4 cups low-sodium beef broth
  • 1/4 cup dry sherry
  • baguette, 8 diagonal slices (1/2-inch)
  • 1 cup shredded Gruyere or Swiss cheese

Instructions

  1. Scatter butter on the bottom of a 6-7 quart slow cooker.
  2. Add oil, thyme, garlic and bay, then onions.
  3. Add salt and pepper.
  4. Cover and cook on high for 8 hours.
  5. When 15 minutes remain, prepare cheese toasts and broth.
  6. Position rack in upper third of oven. Prepare a baking sheet with foil and spray lightly with cooking oil. Lightly oil bread slices and top with cheese.
  7. Add beef broth and dry sherry to a saucepan and bring to a boil.
  8. Remove the thyme sprigs and bay leaf from the slow cooker and pour in the broth. Continue cooking on high for 10 minutes.
  9. Broil cheese toasts on high for 1-2 minutes until cheese is melted.

Thanks to the original recipe found in EatingWell Soups (pp. 182).

COOKING TIPS

To reduce tearing while cutting the onions, refrigerate whole onions for 30 minutes before slicing.

For a more cheesy soup. Ladle soup into oven safe bowls, top with preferred amount of cheese, and broil until cheese has slightly browned.

Slow Cooked Chicken Tikka Masala

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Ingredients

  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, pressed 
  • 1 (29 oz.) can of tomato sauce
  • 1 tablespoon Garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin 
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 tablespoons olive oil
  • 2 bay leaves

30 Minutes Before Serving

  • 1 cup / 250 ml heavy cream (or coconut milk)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Lightly spray crockpot with nonstick cooking spray olive oil. 
  2. In a large crock-pot, combine all ingredients through olive oil. With a large large spatula, stir to combine.
  3. Place two bay leaves on top of the mixture.
  4. Cover and cook 8 hours on low or 4 hours on high.
  5. Once cooked, in a small bowl combine heavy cream and cornstarch. Gently stir mixture into the crockpot. Cook an additional 20 minutes to thicken.
  6. Finally stir in lemon juice.
  7. Serve with brown or white rice and garlic naan.

Thanks to the original recipe found here.