We are having some cooler wet and rainy weather that is perfect weather for Beef Stew! I was in the mood for puttering in the kitchen yesterday. As soon as I got my cleaning chores done I spent the rest of the day in my favorite room of the house – my kitchen! I had some hits and some misses. There was a recipe on the Whole Foods web site for some date bars with oatmeal that I had to try. They were so bland and boring – hubby tried one again this morning and sitting over night didn’t help -they are headed for the trash! I hate wasting ingredients but sometimes you have a flop!
Of course the stew was a big hit. There was a recipe for a pumpkin custard that I had been meaning to try so I gave it a go last night as well. The verdict -totally amazing! It is so wonderful I can’t even begin to describe to you how fabulous it was. Look for a post about it very soon!
This is my go to slow cooker/crock pot stew recipe. Don’t let the list of simple ingredients fool you into thinking this is boring as it is anything but that! It seems to be the perfect balance of stew meat, potatoes, onions, baby carrots, canned tomatoes a little red wine (you can sub beef broth) and some dried thyme. Simply mixed together and slow cooked so the meat and the vegetables become tender and the juices create a well balanced broth that is enhanced at the end with the addition of a little balsamic vinegar that brings it all together. Here it is ready to slow cook!
I also like to add just a sprinkle more of dried thyme at the end as it does lose a little of it’s affect after a long simmer.
Serve the stew with some good crusty bread to soak up the broth! We like this whole wheat Artisan bread from Trader Joe’s. If you don’t have a Trader Joe’s check out the bakery in your grocery store most of them now have some Artisan breads available. The nice thing about them is they have no added fat, the crust is crunchy and the bread is hearty making it perfect for sopping up the juices.
No preservatives, whole grain flour, salt and yeast. Simple natural ingredients! You can also make this very easily with the Artisan bread in 5 minute recipes. I have not made any in a long time, it has been just too easy to go buy it! Perhaps I should mix up a batch and post about it. I also like to toast this bread and top it with my home made pumpkin butter!
Classic Slow Cooker Beef Stew
- 1 -1/2 pounds boneless beef bottom round, cubed or lean stew meat
- 3 Tablespoons all purpose flour
- 1 pound small new potatoes, quartered ( I have used red or Yukon Gold)
- 1 16 ounce bag baby carrots
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup red wine 0r sub beef broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme leaves, crumbled
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt
- freshly ground black pepper to taste
1. Mix the beef and flour in a large plastic bag, seal the top of the bag and shake to coat. I like to season the flour with a little Cavender’s Greek seasoning or you can use a little salt, pepper and garlic powder to taste.
2. Mix the flour coated beef, potatoes, carrots, tomatoes, wine, onion, garlic and thyme in the slow cooker. Cover and cook on HIGH until the beef is tender about 4-5 hours. Now in my crock pot it is done in 4 hours on high!
3. When vegetables and beef cubes are tender and cooked through stir in the vinegar, salt and black pepper and I also like to add about another 1/8 – 1/4 teaspoon of dried thyme. Ladle into shallow soup bowls and serve with crusty bread to soak up the flavorful juices.
Servings: 8 if you are serving people with petite appetites. If you are serving hungry men I would say more like 4-6 servings! Even if you make this into larger servings it is still very calorie friendly!
Yield: 8 servings:
Per Serving; 213 calories, 4 g fat,137 mg sodium, 22 g carbs, 18 g protein, 2 g fiber
Old WWP 4 / New WWPP 5
Adapted from “Weight Watchers Cook It Quick” cook book
I have a half turkey breast to do something with for tonights dinner. It will give us some welcome left overs for the next couple of days. Enjoy your weekend!
WHAT’S COOKING AT YOUR HOUSE THIS WEEKEND?