Slow Cooker Cheesy Chicken Hashbrown Bake

Pintrest has become a bit of an addiction for me. Last week as I was glancing at the delicious recipes there, I came across this one that looked rather interesting: Cheesy Chicken Tater Tot Casserole. Who doesn’t love anything that’s smothered in cheese, toss in some bacon and I’m drooling. Not to mention the ease of throwing it all in the slow cooker. So this is my spin on this recipe. I’m still tweaking it a bit, but this seemed to be a winner with hubby, so that’s a thumbs up in my book.

Here’s what you need:

 

skinless chicken tenders (boneless, skinless chicken breasts will work also), onion powder, garlic powder, salt, cracked pepper, shredded hash browns, milk, shredded cheese ( I used a blend of sharp cheddar, american and mozzarella plus some Colby jack) and bacon.

First off you need to crisp up some of that beautiful bacon. You can fry the strips in the pan, but when I need to cook a lot of bacon at one time, I like doing it in the oven.

Preheat the oven to 400 degrees. Spray a cooling rack with no stick spray, then place the cooling rack on top of the baking sheet. Place the bacon on the cooling rack. I used about 7 slices. Cook for about 15 minutes or longer depending on how crispy you like your bacon.

Let it cool….

then crumble into pieces and place in a bowl; set aside
Yes, I did steal a few bites of bacon. What can I say, I’m weak when it comes to this stuff.

Cut the chicken into bite size pieces.

Place the chicken pieces into a large bowl and sprinkle with salt……

then the pepper…..

then the onion powder and garlic powder.

Toss the chicken to coat…yes I used my hands. You can use a spoon if you prefer.

Spray the bottom of the slow cooker with no stick spray. Place enough hashbrowns to cover the bottom.

 

Place 1/2 of the bacon pieces on top of the hashbrowns.

Sprinkle some of the cheese over the bacon.

Next, add all of the chicken pieces on top of the cheese.

Add more cheese…..

then the rest of that yummy bacon.

Then yep, you guessed it, another layer….of hashbrowns. My this is a lot of layers.

Sprinkle more cheese on top of the hashbrowns.

Pour the milk over the cheese.

Cover and cook on low for 4 1/2 to 5 hours.

Enjoy!

 

Slow Cooker Cheesy Chicken Hashbrown Bake

Ingredients:

1 bag of frozen hashbrowns
Bacon pieces
1 Ib. boneless, skinless chicken breasts or tenders, cut into bite size pieces
1 Tbs. onion powder or more to taste
1 Tsp. garlic powder or more to taste
salt and cracked ppepper to taste
1C. Milk
1C. shredded cheddar cheese or any other desired kind

Directions:

Crisp about 6 or more strips of bacon and tear into pieces; set aside. Place chicken pieces in a large bowl. Sprinkle with onion powder, garlic powder, salt and pepper; toss to coat.
Spray the bottom of a slow cooker with no stick spray. Place enough hasbrowns to cover the bottom. Place 1/2 of the bacon pieces ontop of the hasbrowns, then layer about 1/3 of the cheese.

Next, add all of the chicken pieces on top of the cheese. Add another 1/3C. of the cheese, then sprinkle in the rest of the bacon. Now add another layer of the hashbrowns. Sprinkle the remainder of the cheese ontop, then pour the milk over the cheese.

Cover and cook on low for 4 1/2 to 5 hours.

 

 

 

 

Slow Cooker BBQ Pulled Pork Sandwiches

Here it is June and this is my first post since April. I’ve been a busy gal….ok, a very tired gal and I’ve had to put some things on the back burner for a while. But alas, I’ve returned and trying to get things up and moving once again. Not only have these last few months flown by, but it feels like we are in the middle of summer down here in the good old South. 90 and 95 degree weather means cooking without heating up the house. So once again it’s time for another slow cooker meal…BBQ Pulled Pork Sandwiches.

Here’s What You Need:

a pork roast, one bottle of your favorite BBQ sauce, honey and BBQ rub (recipe will follow shortly).

I also like to add some of this little guy right here:

I like that sweet, but tangy with a little kick in your mouth kind of BBQ sauce on my pulled pork. You can use as much or as little as you like…or you can not use it at all.

Sprinkle the BBQ dry rub on both sides of the roast.

Then I like to rub it all over with my hands to make sure it’s evenly coated.

Place the pork roast into the slow cooker.

Then squirt a little honey over it.

 

 

 

Next is the hard part. Grab that bottle of BBQ sauce and pour half of the bottle over the roast.

I sometimes use Dad’s homemade BBQ sauce instead of the bottled kind, but I’m going for minimal fuss this time.

Add a few dashes of the hot sauce. Again you can skip this.

Stir the sauce around a bit to mix up the honey and hot sauce.

Throw on the lid to the slow cooker and cook on low for 6 to 7 hours.

Carefully remove the roast and place on a large dish. Using two forks, shred the pork. It’s ok to sample as you are shredding, just remember other people are eating this too so save some for them. If it’s just you….well…no one is looking.

Place the pork back into the slow cooker where all those yummy juices are still simmering around.

Add more BBQ sauce, this will help make the juices thicker. I also add a few more dashes of hot sauce as well.

Stir it all together once more, then continue to cook another 30 to 45 minutes.

Serve on hamburger buns.

Enjoy!

Slow Cooker BBQ Pulled Pork Sandwiches

Ingredients:

2 1/2 to 3 lb. pork roast, any desired cut.
honey, to taste
BBQ dry rub (recipe follows), to taste
1 bottle of BBQ sauce
hot sauce, to taste (optinal)

Ingredients for BBQ Rub:

2 TBS. brown sugar
2 TBS paprika
2tsp. onion powder
2 tsp. garlic powder
2 tsp. dried thyme
1/2 tsp. cajun spice
1/4 tsp. salt

Directions:

Mix all ingredients together.

Directions:

Sprinkle the BBQ dry rub on both sides of the roast, rub evenly to evenly coat both sides. Place in slow cooker. Drizzle desired amount of honey, then pour 1/2 of BBQ sauce over pork. If desired, add hot sauce to taste, then stir sauce over the roast to mix all ingredients. Cook on low for 6 to 7 hours.

Carefully remove the roast into a large dish and shredd with two forks, then add back into slow cooker. Pour more of the BBQ sauce over the shredded pork, then add few more dashes of hot sauce if desired. Stir all together and continue cooking for 30 to 45 minutes.

Serve over hamburger buns.

 

 

Slow Cooker Beef Tips

Yep, I’m pulling out the slow cooker once again. This recipe goes along way, so it’s great when you are having family or friends over for dinner. I sometimes add mushrooms when hubby is away. White or red wine is great in this as well. Let’s get started.

Here’s what you need:

stew meat or a roast cut into bite sized chunks, sliced onion, flour, paprika, onion powder, garlic powder, dried thyme, sage, Worcestershire sauce, beef broth, cream of chicken soup, garlic clove, bay leaf, butter and olive oil.

Add butter to a sauce pot and melt over medium high heat.

Add onions. Don’t worry if the onions seem over crowded, as they cook they will reduce down. Reduce heat to medium low.

When onions are starting to soften and reduce down, stir to coat with the butter.

Add in the Thyme and Sage.

Stir to coat the onions with the herbs. Continue cooking about 2 more minutes.

 

Meanwhile, place the beef pieces in a large bowl.

Add paprika, onion powder, garlic powder and thyme.

Toss in the flour….carefully. There is nothing like trying to wipe up flour off the counter tops.

Start mixing….

Mix all ingredients to coat beef.

Add a thin layer of olive oil to a large skillet or cast iron frying pan. Heat on medium high heat.

Place beef in the pan a few at a time, making sure not to over crowd the pan. This will help the beef brown and not steam.

You may have to do this in several batches. Yes, this part is tedious, but the flavor is worth it.

Add beef to the bottom of the slow cooker.

Now Place onions on top of the beef.

In a large bowl add the cream of chicken soup. Yes, I know it doesn’t look that appealing, but as I have said before just go with it…..it’s all good.

Now pour in the beef broth…..

then a few dashes of Worcestershire sauce.

Using a fine grater, grate in 1 garlic clove….

and some cracked black pepper.

Stir well with a whisk.

Pour mixture over the onions in the slow cooker.

Add bay leaf. Cover and cook on low for 5 to 6 hours. If possible, stir beef mixture halfway through.

Serve over rice or noodles.

Enjoy!

Slow Cooker Beef Tips

Ingredients:

2 to 21/2 pounds of stew meat or a roast cut into bite size chunks
1 large onion, sliced
2 Tbs. Butter
1/4 C. flour
1 tbs onion powder or more to taste
1 Tbs. garlic powder or more to taste
1 Tbs + 2tsp devided of thyme
1 Tbs. paprika
3 tsp. sage
1 can of condensed cream of chicken soup
1 C. beef broth
1 Tbs or more to taste of worstercershire sauce
cracked black pepper to taste
1 garlic clove
1 bay leaf

Directions:

Add butter to a sauce pot and melt over medium high heat. Add onions. Don’t worry if the onions seem over crowded, as they cook they will reduce down. Reduce heat to medium low. When onions are just starting to soften and reduce down, stir to coat with the butter. Add in Thyme and Sage, stir to coat the onions with the herbs. Continue cooking about 2 more minutes.

Place beef pieces into a large bowl. Add paprika, onion powder, garlic powder and thyme and flour. Mix all ingredients to coat beef. In a large skillet or cast iron frying pan, add enough olive oil to cover the bottom. Heat to medium high heat. Place beef in the pan a few at a time, making sure not to over crowd the pan and brown on all sides. This will help the beef brown and not steam. You may have to do this in several batches.

Add beef to the bottom of the slow cooker, then place onions on top of the beef.

In a large bowl add the cream of chicken soup, beef broth and worcestershire sauce. Using a fine grater, grate in garlic, then add cracked black pepper. Stir well with a whisk.

Pour mixture over the onions in the slow cooker. Add bay leaf. Cover and cook on low for 5 to 6 hours.If possible, stir beef mixture halfway through.

Serve over rice or noodles.

 

 

 

 

Slow Cooker Taco Chili

Now that it’s freezing here in the South, it’s time for some hearty, comfort food. This spicy taco chili will warm you all the way down to your toes. Ok, not really to your toes, but you know what I mean.

Here’s what you need:

ground beef, chopped onion, minced garlic, cumin, ground Chipotle chili peppers (if you want this less spicy, you can omit this), salt, kidney beans ( I prefer the light kidney beans, but you can use dark. Either works well.), black beans, petite diced tomatoes, diced tomatoes with chilies, taco seasoning and ranch dressing mix. I know what you’re thinking…..what ranch dressing mix?

This one here.

I didn’t realize until after that the packet of ranch dressing was not in the picture. I know what else you are probably thinking…..ranch dressing mix in chili?? No, I haven’t gone around the bend. I have tasted taco soup with this as an ingredient, and it was really good, so I thought why not put it into my taco chili.

Heat a pan to medium high heat. Add a little oil if needed.

Place ground beef in the pan.

Brown then drain if needed.

Throw in the onions….

then the garlic and salt.

Next add the taco seasoning and cumin. You can use a packet of taco seasoning, but I like to make my own. It’s very easy.

Just add 1Tbs. chili powder, 1 Tbs. onion powder, 1Tbs. garlic powder, 1 Tbs. dried oregano, 1Tbs. paprika and 1/2 tsp. cumin.

Mix it all together.

Then add the ground Chipotle chili pepper. I start out with 1/2 tsp then add more later if needed

.

Next sprinkle in the ranch dressing mix…..you can do it. It’s a good thing.

Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stirring often so the spices do not burn.

Place the beef mixture into the slow cooker.

Add kidney and black beans, both drained.

Then add both cans of tomatoes.

Mix together. Cover and cook on low for 4 hours.

Enjoy!

Slow Cooker Taco Chili

Ingredients:

1 lb. ground beef
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. cumin
1/2 tsp. ground Chipotle chili peppers and more to taste
1 tsp. salt and more to taste
taco seasoning (recipe follows)
1 packet of ranch dressing mix.
1 can of light or dark kidney beans, drained
1 can of black beans, drained
1 can petite diced tomatoes, undrained
1 can diced tomatoes with chilies, undrained

Taco Seasoning:
1Tbs. Chili powder
1Tbs. onion powder
1Tbs. garlic powder
1Tbs. paprika
1/2 tsp. cumin

Mix together.

Directions:

Heat a pan to medium high heat. Add a little oil if needed. Brown beef, drain if needed. Add onions, garlic, salt, ground Chipotle chili peppers, cumin, taco seasoning and ranch dressing mix. Reduce the heat to medium, Stir all ingredients together and continue cooking about 1 minute more, stiring often so the spices do not burn.

Place the beef mixture into the slow cooker. Add kidney, black beans, and both cans of tomatoes. Mix together. Cover and cook on low for 4 hours.

Slow Cooker Mexican Beef Tips

We’ve been getting bombarded with rain all summer long here in the South. But the heat still reminds me that it’s summer. When the temperatures start to climb, I hate heating up the house even more with the oven, so I take out my trusty slow cooker. Even better, as I have stated in another post, slow cookers are great because you can dump everything in and forget about it for a few hours. This is my spin on another beef tip slow cooker recipe….which I will have to post at some point.

Here’s what you need:

1 1/2 to 2 pounds of stew meat or 1 1/2 to 2 pound roast (whatever cut you prefer) cut into bite size pieces, onion, cumin, onion powder, garlic powder, dried cilantro, Worcestershire sauce, beef broth or what I like to use -Better than Bullion, lime juice, can of diced tomatoes with chilies, can of black beans.

Place beef in a large bowl. Sprinkle on the cumin….

then the onion powder and garlic powder….

and dried cilantro.

Add the juice of one lime, or as you can see I like using my lime juice in a bottle. It’s a life saver when you forget to buy a lime.

Toss to coat the beef. Then throw the beef into the slow cooker.

Dice the onion and place onions along with the tomatoes into the slow cooker as well.

Add about 2 Tbs. of Worcestershire sauce to  1 Cup of beef broth.

If using beef bullion of Better than Bullion, follow directions in making 1 cup.

Pour over the beef, onions and tomatoes.

Cover and Cook on low for 6 1/2 hours.

Drain and rinse beans and stir into beef mixture. Add 2 Tbs. of cornstarch to 2 Tbs of cold water and stir until mixed. Stir into beef mixture and continue cooking on high for 20 to 30 minutes or until sauce in slow cooker is at desired thickness.

Serve over rice.

Enjoy!

Mexican Beef Tips

Ingredients:

1 1/2 to 2 pounds of stew meat or a 1 1/2 to 2 pound roast cut into bite size pieces
1 onion, roughly diced
1 Tbs. cumin
2 Tbs. onion powder
2 Tbs. garlic powder
2 tsp. dried cilantro
juice of 1 lime
1 C. beef broth
2 tbs. Worcestershire sauce
1 can diced tomatoes with chilies
1 can black beans, drained and rinsed

Directions:

Place beef in a large bowl. Sprinkle cumin, onion powder, garlic powder, cilantro and lime juice over beef. Mix to coat. Place beef into a slow cooker. Add onions, tomatoes. Stir in Worcestershire sauce into beef broth; pour over beef tomatoes and onions. Cover and cook on low for 6 1/2 hours. Stir in beans. To thicken the sauce in slow cooker add 2 Tbs of cornstarch to 2 Tbs of cold water, stir until mixed. Stir into slow cooker and continue cooking on high for 20 to thirty more minutes until sauce is at desired thickness.

Serve over rice.

Slow cooker Western Style Ribs

Last year hubby and I were grocery shopping and found these great strips of meat called Western Style Pork Ribs. I had never heard of them before. They didn’t look like any ribs I had ever seen, but they looked pretty darn good, plus they were cheap, so I couldn’t resist. We took them home and of course I had to find out exactly what these beauties were. They are not ribs at all, but rather thick slices of pork shoulder. I decided to cook them in the slow cooker and have been doing them this way ever since.

Here’s what you will need:

Western Style Pork Ribs, BBQ rub (my recipe follows below or you can use your own), BBQ Sauce ( I used Dad’s BBQ Sauce, but you can use your favorite bottled BBQ sauce), 1/2 C. water.

Sprinkle BBQ rub on both sides of pork ribs.

Add a few Tbs. of olive oil to a large skillet and heat to medium high heat. Place ribs into the pan.

Cook  for about 3 to 5 minutes, turn and continue to cook another 3 to 5 minutes. You might have to cook these in batches if they do not all fit into the pan. Yep, they are that big.

Place them in the slow cooker.

Pour in the water.

Then add the BBQ sauce. If you are using my homemade BBQ sauce, double the recipe if you like lots of sauce over ribs.

Cover and cook on low for 6 hours.

Spoon sauce over ribs and serve.

Enjoy!

Slow cooker Western Style Ribs:

Ingredients for BBQ Rub:

2 TBS. brown sugar
2 TBS paprika
2tsp. onion powder
2 tsp. garlic powder
2 tsp. dried thyme
1/2 tsp. cajun spice
1/4 tsp. salt

Directions:

Mix all ingredients together.

Ingredients for Dad’s BBQ Sauce:

Dad’s BBQ Sauce

1/2 C. Ketchup
1/4 C. water
2 TBS. vinegar
1 TBS. Worstershire sauce
1 1/2 tsp. soy sauce
1 tsp. mustard
3 TBS brown sugar
2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. chili powder

Directions:

Mix all ingredients together.

Sprinkle BBQ rub on both sides of pork ribs.

Add a few Tbs. of olive oil to a large skillet and heat to medium high heat. Cook ribs for about 3 to 5 minutes, turn and continue to cook another 3 to 5 minutes. Cook in batches if they do not all fit into the pan. Place ribs in the slow cooker. Pour water then add BBQ Sauce (if you are using my homemade BBQ sauce, double the recipe if you like lots of sauce over ribs).

Cover and cook on low for 6 hours. Spoon sauce over ribs and serve.

Chili and Beans

My husband and I have this intense debate when it comes to chili. Should chili have beans or not. To me, being the Southern gal that I am, there are two kinds of chili…the chili that goes on top of a hot dog ( us Southerners have an unwritten law:there should be no beans in hot dog chili) and then you have…well…chili with beans. The kind that’s cooked long and slow. My husband, being the Yankee that he is, debates that chili should always have beans. Of course, he had never had hot dog chili until he moved down South. So, the debate continues. That being said, now that it’s getting warmer here in the South we were in the mood for one last hearty, stick to your ribs chili….with beans.

First off, grab a cast iron skillet or any other large skillet that you may have, and heat on medium high heat. Drizzle a little oil in the bottom of the pan.

Throw in some ground beef…about 1 1/2 to 2 lbs. 

Cook until beef turns brown…not grey. Drain if needed.

Turn heat down to medium. Add 1 Tbs of chili powder…mild or hot whichever you prefer. 

Then add about 1 tsp. salt,1 tsp. of dried Thyme, 2 tsp. dried oregano, 1 tsp. Cumin. 1 tsp. Cajun spice, and one minced garlic clove.

Stir well and cook for about 1 minute more. Place beef in a slow cooker.

chop 1 onion

Throw that into the slow cooker as well.

Next add 2 cans of diced tomatoes.

1 15 oz. can of tomato sauce.

2 cans of light kidney beans; drained. I prefer the light, but you can use dark kidney beans as well.

I’m not much of a bean eater, so when I started actually eating the beans in the chili, my parents were shocked…I think they even shed a tear or two. When I was a kid, I would pick out the beans. So, then of course, they were left with a pot of beans with a little beef and tomatoes. It could have been worse. I could have been one of those kids that hid them under a napkin or fed them to our dog….now that probably would not have gone well, feeding them to the dog.

Next add more chili powder, oregano, cumin and Thyme if needed. I like my chili with a lot of spice so I always end up adding more.

 Add 2 tsp. garlic powder, 2 tsp. onion powder and 1 Tbs paprika.

Stir well.

Add 1 bay leaf.

Cover and cook on low for 4 hours.

Serve topped with cheese or sour cream…or just eat it plain..either way it’s all good.

Enjoy!

Chili and Beans

Ingredients:

1 1/2 to 2 lbs ground beef
1 Tbs of chili powder plus more to taste.
1 tsp. salt plus more to taste.
1tsp. of dried Thyme plus more to taste
2 tsp. dried oregano plus more to taste
1 tsp. Cumin plus more to taste.
1tsp. Cajun spice
one minced garlic clove
1 onion, chopped
2 cans diced tomatoes
1 15oz. can of tomato sauce
2 cans light kidney beans; drained
2 tsp. garlic powder
2 tsp. onion powder
1Tbs paprika
bay leaf

Directions:

Heat a cast iron skillet on medium high heat, add oil and brown ground beef; drain if needed. Reduce heat to medium, add chili powder, salt, Thyme, Oregano, Cumin, Cajun spice and garlic. Stir well and cook about 1 minute. Place beef into a slow cooker. Next add onion, tomatoes, tomato sauce, beans, garlic powder, onion powder and paprika. Add more chili powder, Thyme, Oregano and Cumin if needed. Stir well; add bay leaf.

Cover and cook on low for 4 hours.
Serve topped with cheese or sour cream

Herb Pot Roast (Slow Cooker)

My Husband has been out of town for a few weeks, so on Sunday it was just me, mom and the fur baby Bella. It had been cold and rainy pretty much all weekend…it is Spring now…right?? I thought we needed some comfort food. To me, Pot Roast is a good comfort food. It cooks for hours and makes the whole house smell delicious. Though it is rather hard not to peek inside the slow cooker while its cooking and sample a bite…or two. 

Hope you like this as much as I did.

You will need:
2 to 2 1/2 lb roast: I used a chuck roast, but you can use whatever cut you prefer.
2 or more large baking potatoes
1 large onion

For the Herb rub:

kosher salt
2 Tbs or more dried Sage
2 Tbs. or more dried crushed Rosemary
2 Tbs or more dried Thyme
1 1/2 Tbs or more paprika

For the sauce:

1 Cup. beef stock ( I use Better Than Boullion and add it to water)
1 Tbs. Worcestershire sauce
3/4 Cup Red Wine (optional)

Sprinkle roast with a pinch of salt on both sides.  

Mix together rest of rub ingredients, then rub onto both sides of the roast. Set aside for about 30 to 45 minutes or until the meat is room temp.

In a large cast iron skillet, add olive or canola oil, enough to cover the bottom. Heat on medium high to high heat.

Place roast in pan. Cook about 3 to 5 minutes to sear. Turn over and cook another 3 to 5 minutes. 

Remove roast from pan and place in slow cooker.

Turn heat down to low, add wine. Use caution when pouring the wine into the hot pan because there will be steam. 

With a spoon, stir the wine to deglaze the pan. Turn the heat up to medium high and cook for about 1 minute. Pour over roast.

Roughly chop onion. 

Place on top of roast in the slow cooker.

Peel and chop potatoes into big pieces.

Throw into the slow cooker.

Add Worcestershire sauce to beef stock.

Pour over potatoes.

Cover and cook on low for 7 to 8 hours.

Slice and serve with potatoes and all that delicious sauce.
*Note* The sauce will not be thick, but if you like a thicker sauce add equal parts water and cornstarch to sauce, heat sauce on high and stir until thickened.

Enjoy!

Herb Pot Roast (slow cooker)

Ingredients:

2 to 2 1/2 lb roast: I used a chuck roast, but you can use whatever cut you prefer.
2 or more large baking potatoes, peeled and cut into big pieces.
1 large onion,roughly chopped

For the Herb rub:

2 Tbs or more dried Sage
2 Tbs. or more dried crushed Rosemary
2 Tbs or more dried Thyme
1 1/2 Tbs or more paprika
kosher salt

For the Sauce:

1 Cup. beef stock ( I use Better Than Boullion and add it to water)

1 Tbs. Worcestershire sauce
3/4 Cup Red Wine (optional)

Directions:

Sprinkle roast with a pinch of salt on both sides. Mix together rest of rub ingredients, then rub onto both sides of the roast. Set aside for about 30 to 45 minutes or until the meat is room temp.

In a large cast iron skillet, add olive or canola oil, enough to cover the bottom. Heat on medium high to high heat. Place roast in pan. Cook about 3 to 5 minutes to sear. Turn over and cook another 3 to 5 minutes. Remove roast from pan and place in slow cooker.

Turn heat down to low, add wine. Use caution when pouring the wine into the hot pan because there will be steam. With a spoon, stir the wine to deglaze the pan. Turn the heat up to medium high and cook for about 1 minute. Pour over roast. Add onion then potatoes. Stir in Worcestershire sauce to beef stock. Pour over potatoes.

Cover and cook on low for 7 to 8 hours.

Slice and serve with potatoes.

*Note* The sauce will not be thick, but if you like a thicker sauce add equal parts water and cornstarch to sauce, heat sauce on high and stir until thickened.

 

 

Crock pot Beef Stew

CROCK POT BEEF STEW

One thing I look forward to when the days start turning cooler is a big bowl of beef stew. What I like even better, is throwing it all in the crockpot and let it do all the cooking…not to the mention delicious smell wafting from the kitchen for most of the day. Very satisfying indeed.

So Here’s what you’ll need:

1 1/2 to 2 pounds of stew meat or 1 1/2 to 2 pound roast (whatever cut you prefer) cut into bite size pieces. Honestly, I get whatever is on sale. Most of the time it’s cheaper to buy a roast and cut it myself. Just remember, when cutting the roast, cut against the grain. This will insure a more tender meat. You will also need potatoes, carrots, an onion, salt and pepper, thyme, rosemary ( I like the crushed Rosemary because the leaves are smaller and I don’t feel like I’m chewing on pine needles) garlic powder, paprika, a bay leaf, beef broth, tomato paste and flour.

In a big bowl add beef, then add thyme, crushed rosemary, garlic powder, paprika,pepper and a pinch of salt. You can always add more salt. The beef broth already has salt in it so you don’t want the broth to become too salty. Mix all the herbs and spices with the beef. This part I like using my hands, it’s messy but what can I say, I like playing in my food.

Next add the flour making sure to coat the beef well.

Now I will say, this is my least favorite part. Yes, it smells wonderful as the beef, is frying but it seems to take forever. I did leave this step out once and the flavor was just not the same. So with love, patience and tongs in hand, I will brown the beef.

In a large frying pan, add just enough oil to cover the bottom of the pan. Over medium high heat add the beef. Do not over crowd the pan or the meat will not brown properly. You will need to do this in small batches. (I think I just channeled Julia Childs). Cook about 2 minutes then turn the beef over and cook another 2 minutes. If needed, add more oil to the pan.

Place beef in a layer in the bottom of the crock pot.

Chop onion.

scrape carrots, then chop into bite size rounds.

peel potatoes,cut into bite size pieces.

add onions, carrots and potatoes to crock pot.

This is my usual go to when it comes to beef broth- Better then Boullion. To me it has a richer flavor and I can add as little or as much as I want. To 2 1/2 cups of hot water your going to add 2 heaping teaspoons..stir..and that’s it.

Stir tomato paste into broth. (My look at that nice shot of the paper towel in the back ground.)

Pour broth mixture into crock pot.

add bay leaf.

Stir everything together well. Put on the lid then cook on low for about 6 hours. If needed thicken with cornstarch then serve.

enjoy!

Crock pot Beef Stew

Ingredients:

1 1/2 to 2 pounds stew meat or 1 1/2 to 2 pound roast cut into bite size pieces
2 large baking potatoes; peeled and cut into bite size pieces
3 large carrots; scraped and cut into rounds
1 small onion, chopped
2 heaping tsp. each thyme, rosemary, garlic powder and paprika
pinch of salt
pepper to taste
1/4 cup flour
2 1/2 cups beef broth
1/2 can of tomato paste
1 bay leaf

2 heaping tsp of cornstarch mixed into 1 tablespoon cold water if needed.

In a big bowl add beef, then add thyme, crushed rosemary, garlic powder, paprika,pepper and a pinch of salt. Mix all the herbs and spices with the beef. Add the flour to beef, mix to coat well.

In a large frying pan, add just enough oil to cover the bottom of the pan. Over medium high heat add the beef pieces in . Cook about 2 minutes then turn the beef over and cook another 2 minutes. Cook in batches making sure not to over crowed the pan. Place beef in a layer in the bottom of the crockpot. Add onion, carrots and potatoes to the crock pot. Stir tomato paste into broth then pour over vegetables. Add bay leaf. Stir all ingredients together. Cook and low for about 6 hours. Thicken with cornstarch if needed.