I’ve been on a bit of a crock pot frenzy lately.  Toss in a few ingredients & several hours later… POOF!  Magic in my plate.  I also gravitate towards it because my kids eat at different times due to swim practice so this can be ready when they are therefore making my life so much easier.

1 c of all purpose flour
1 tsp salt
2.5 chuck roast, trimmed and cubed
3 tbl of vegetable oil, canola oil or olive oil
2 c of a dry, full-bodied red wine
4 cloves of garlic, chopped
2 sprigs of thyme
2 bay leaves
24 baby white onions

Combine the flour and salt in a ziploc baggie.  Shake to combine.  Add the meat and shake to coat.  Heat a large sauté pan over medium heat with 2 tbl of oil.  Brown the meat in batches – should take about 5-7 minutes.  Using tongs, remove and place on a plate with paper towels to drain.  Then add the meat to the crock pot.

Add the wine to the pan and deglaze (scraping up the brown bits).  Stir frequently until it begins to thicken.  Add some salt to taste.  Then add the garlic, thyme and bay leaves.  Pour over beef.  Cover and cook on low for 4-6 hours.

One hour prior to the stew begin served peel and trim the onions.  Leave them whole but just remove the outer layer.  Over a medium flame, place 1 tbl of the oil in the pan.  Then add the onions.  Cook until browned.  Then add them to the crock pot.

Serve over rice, whole wheat egg noodles etc.  Great on a cold winter night.

It is, without a doubt, one of the most comforting meals.  This recipe is perfect for several reasons.  One, you get to throw everything in your crock pot and not worry about dinner.  Two, you can clean out your veggie drawer and toss everything you have in this dish.  And finally, you can use a lesser quality meat and the end result will be divine!

This recipe is super flexible.  I use what I have!

3-4 lb chuck roast
Olive Oil
Salt and pepper
1.5 -2 c of broth (I used vegetable b/c I already had it open but beef would also work well.)
3 cloves of garlic, smashed
3 carrots, sliced into 1/2 inch pieces
3 sweet potatoes, sliced into medium sized pieces
2 stalks of celery, chopped
1/2 medium sized onion, diced
2 tsp of oregano
2 tsp of dried parsley
1 tsp of cumin
1 tsp of onion salt
1 pinch of red pepper flakes
1 crushed bouillon cube

Heat a skillet over a medium flame and add a drizzle of olive oil.  Sprinkle the meat with salt and pepper.  Add it to the pan and brown it on both sides for about 5 minutes each.  Remove from heat.

Add the meat and juices to the crock pot (setting on low).  Then add the remaining ingredients on top.  Cover and cook for 6-8 hours.

This dish can be served over egg noodles or brown rice.  Cook your choice according to the package directions.  Serve the meat and vegetables over top and enjoy!

We don’t normally eat a lot of red meat in our home but when the cold weather rolls in, as it has, there is something about a pipping hot bowl of beef stew that just warms you up.  I served this stew over whole wheat egg noodles.  The family loved it!  Another benefit, it was made in the crock pot so dinner was remarkably easy.  I served this with the crusty bread I made yesterday.  Great pairing!

Ingredients:

2 tbl of olive oil
5 carrots, finely cubed or run through your food processor grater attachment
1 medium yellow onion, finely diced or run through the food processor as well
3 celery stalks, finely chopped (or use the food processor)
3 lb beef chuck roast, fat trimmed and then cubed into bite-sized pieces
1 28 oz can of crushed tomatoes
1 c of beef broth
5 garlic cloves, sliced
1/2 tsp red pepper flakes
Salt & Pepper to taste
1 bag of whole wheat egg noodles

Directions:
In a skillet over medium flame, add the olive oil.  Add the carrots, onion & celery & cook for 8-10 minutes, stirring often.  Then remove and add to the crock pot.  Add the cubed chuck roast along with tomatoes, broth, garlic, pepper flakes, salt & pepper.  Cover and cook on low for 8 hours.  If you have less time, cook on the high setting for 4-6 hours.  Right before serving, cook the pasta according to the manufacturer’s directions.  Drain and plate.  Pour the beef stew over top and serve with a good crusty bread.