22 November, 1999

Crock-Pot Beef | Card files

The meat in this casserole is moist and fork-tender, and the vegetables have good color and textures. This is a favorite family recipe.



Crock-Pot Beef Stew ingredients
Makes 8 to 10 servings, about 3.5-Quarts
Base
3- to 4-lbs beef round or chuck steak, trimmed of all fat
1/3 cup flour
1 tsp salt-free flavor enhancer such as Mrs Dash All Natural Original Seasoning Blend
1 tsp cracked black pepper

Stew
2 to 3 carrots, pared, split lengthwise, and halved cross-wise
2 large organic celery stalks, cleaned, and cut into one-inch pieces (use tops and leaves, too)
6 small white onions, peeled and quartered
6 to 8 small New Potatoes, cleaned, and one strip pared around the center
1 (4-oz) can sliced mushrooms, drained
1 (10.5-oz) can condensed beef broth
1/2 cup dry red wine (or substitute water)
2 tsp brown sugar
2 tsp Kitchen Bouquet
1 (14.5-oz) can tomato wedges or slices, drained

Final hour additions
1/4 cup flour
1/4 cup water 
1 (10–oz) pkg frozen baby peas or lima beans, partially thawed (see Notes below)



Crock-Pot Beef Stew Directions
Get ready
Assemble ingredients and equipment. 

Trim all fat from meat and cut into cubes 1.5-inch thick. If extra lean, wipe cubed beef on paper towels to dry.


Sear meat
If beef contains fat, quickly sear in large skillet to remove fat. Drain well. Pierce each meat cube with sharp tines of a large fork.

In large bowl, combine 1/3 cup flour with the salt-substitute and black pepper. To flour mixture, add beef cubes, and toss to coat thoroughly. Empty all bowl contents into the crock-pot.


Assemble and cook
To crock-pot, add the fresh vegetables and canned mushrooms, stirring well.

In a separate bowl or large measuring glass, combine beef broth, wine, brown sugar, and Kitchen Bouquet. Pour over meat and vegetables, stirring carefully.

Add drained tomatoes and stir again. 

Cover and cook on Low setting for total of ten to fourteen (10 to 14) hours (see Notes below).


Add slurry and frozen vegetables
One hour before serving, turn crock-pot setting to High. Make a smooth paste of 1/4 cup flour and 1/4 cup water. Stir the flour paste into the cooking meat mixture.

For better color and texture, add the frozen vegetables during last thirty to sixty (30 to 60) minutes of cooking, lightly stirring into the meat mixture. Cover and cook until thickened.

Serve from the crock-pot, or transfer to a large platter with meat fork.



Crock-Pot Beef Stew Notes
  • Alternatively, and to shorten cooking time, cook on High setting for 4 to 5.5-hours.

  • For better color and texture, add the frozen vegetables during last thirty to sixty (30 to 60) minutes of cooking.

  • You may substitute frozen green beans or broccoli for the frozen baby peas or lima beans.

  • Adapted recipe in card files does not identify the original source.

You might like:
America's Favorite Pot Roast
Slow-Cooked Roast Beef 


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Page Last Updated 12 June 2016

20 November, 1999

Seafood-Andouille Gumbo

Of my gumbo recipes, this is my favorite seafood gumbo.


Gameplan

Day One Prep 
  • Make Seafood Stock. 
  • Chop onions, celery and red bell peppers for the Habanero Roux.
  • Slice Andouille. 
  • Thaw any frozen seafood. 
  • Measure seasonings for Day Two Prep.
Day Two Prep


Seafood-Andouille Gumbo ingredients
Makes about 2.25-Gallons (9-QTS)
For the roux and the stock:
Roux Habanero
Seasoned Seafood Stock

For the gumbo:
4-LBS smoked Andouille sausage, cut lengthwise in half and in 1/4-inch slices
1 cup diced smoked Andouille sausage
1 cup mashed and chopped fresh shrimp
3-LBS lump crab meat
6-ozs Jack Daniels Old No. 7 (3/4 cup)
6-LBS frozen, peeled and cleaned no-tail shrimp
2 bunches green onions, sliced

Variation(s):
Add 1-LB frozen crawfish tails, defrosted, about 15 to 20 minutes before serving. For fresh crawfish, the season usually runs from about late winter to early summer.

12 November, 1999

Caribbean Pumpkin & Black Bean Soup | Bon Appétit

I clipped this recipe years ago hoping to duplicate the soup we enjoyed in the Bahamas. Look for the coconut milk in the Asian foods section of the grocery store.


Caribbean Pumpkin & 
Black Bean Soup ingredients
Makes 2 servings (can be doubled)
1 tsp ground cumin
1 (15-oz) can pure pumpkin puree
1 (15-oz) can black beans, drained
1 (14-oz) can light unsweetened coconut milk
1 cup canned vegetable broth
4 Tbsp chopped fresh cilantro
2 tsp fresh lime juice
3/4 tsp grated lime peel



Caribbean Pumpkin & 
Black Bean Soup Directions
In a heavy, medium saucepan, stir cumin over Medium heat for 30 seconds.

Add pumpkin, beans, coconut milk, broth and 3 Tbsp cilantro. Bring soup to boil, stirring constantly.

Reduce heat to Medium-Low and simmer for 3 minutes to blend flavors. Mix in lime juice and lime peel; season soup with salt and pepper.

Serve warm.


Page Last Modified 7 April 2015