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Archive for June, 2008

Slow Cooker Thursday

Ingredients:

  • 2.5- 3lbs beef chuck pot roast, cut into 1 inch cubes
  • Kosher salt and freshly ground pepper to taste
  • 3-4 tbsp butter
  • 2 tbsp olive oil
  • 4-6 medium carrots, halved, quartered and cut into 1″ dice pieces
  • 3-4 small onions, diced
  • 2 tbsp All-purpose flour (AP flour)
  • 4 C beef broth
  • 2 C. dry red wine**
  • 1 can (28oz)Crushed or diced tomatoes
  • 3 springs of fresh rosemary
  • 2-3 medium russet or Yukon gold potatoes,peeled*, cut into 1″ dice/chunks
  • 2 handfuls of green beans

Method:

  1. This soup was originally created in a heavy bottomed non-reactive 8 quart pot. A 6 quart pot should be sufficient though. If you have a stovetop safe metal crockpot insert you can use that instead.
  2. Cut the large chuck pot roast into 1-inch pieces, trim any extra thick areas of fat that may be on the beef pieces. Season well with kosher salt and freshly ground pepper. Toss to coat all 4 sides of the cubed beef pieces.
  3. Heat 2 tbsp of butter and 1 tbsp of olive oil in the pot on the stove over medium-high heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once it evaporates the beef will start to brown. Cook turning the beef will start to brown.
  4. Cook turning the beef cubes on all sides until the pieces are as evenly brown as possible, about 5-6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little.
  5. Scoop the beef out of the beef and brown the remaining beef the same way using the remaining butter and olive oil. You may need to do this in 2 to 3 batches at a time. Set cooked beef onto a separate plate or hard sided container to cool
  6. Store the cooked, cooled beef in a hard sided container w/ lid. Once its filled with all of the cooled beef, seal it and place it in the refrigerator.
  7. Add the onions and carrots to the pan and cook them until they have softened. The liquid they extract should bring up most the yummy brown bits left in the pan from the beef. Add the AP flour to the pan and keep cooking and stiring until you don’t see it any more.
  8. Once the onions and carrots have softened, add the canned diced tomatoes and broth, bring it to a boil. Scraping with a wooden spoon as you go to bring up the remaining browned bits in the pan.
  9. Allow this soup mixture to cool so that it is easy to handle and if your crockpot has a ceramic insert, fill it up using a soup ladel.
  10. Once filled the crock insert, cover it with the lid and clean the soup pot you are done for the night! Put the beef container and crock insert in your fridge, until the next day or when you are ready to cook it.
  11. On cooking day put the stoneware crock inside the crock pot appliance; add the beef and remaining ingredients except the potatoes and green beans as listed into the crock insert and cover it with the lid. Put it on your counter and plug it in; put the cook setting on low and if you have a timer set it for 6-8 hours.
  12. Come back in 6 hours and check the meat..if it is tender enough to shred with two forks, then dice the potatoes and add them in, if not cook for another hour or up to 2 hours more total until the meat is tender; then add the potatoes.
  13. Allow the stew to cook on low for another hour and check them..if they are fork tender add the fresh green beans and allow it to warm through just until it turns bright green and open the crock and make sure it is still tender crisp when you break the bean in half.
  14. Once the green beans are cooked through unplug the appliance, using hot pads or mitts remove the inner crock and let it rest on a heat safe surface.

I did not specify times because every crock pot is different so make adjustments as needed. Also add liquids if needed too. Please be sure to use at least a 5.5-6 quart crock pot or divide the recipe in half if you have a smaller crock pot.

Sandra at Diary of a Stay At Home Mom hosts Slow Cooker Thursdays. Go on over for more recipes or to add your own.

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green menu planning mondays

Welcome to the chicken edition of menu plan Mondays! We have chicken coming out of our ears this week!

Breakfast:

Kale and Feta Fritatta
homemade instant oatmeal packets (maple & brown sugar/Blueberries & cream)
Slow Cooker Oatmeal
Egg and Cheese breakfast sandwich
Whole Grain Pancakes w/ mixed berries

Lunch:

Roasted Chicken Salad w/ whole grain roll and strawberries w/ greek yogurt
Grilled Salmon Burgers, Carrot Cumin Chips, sliced mixed fruit w/ greek yogurt
Chicken Salad Sandwich with Roasted tomato garlic soup and cucumber spears
Spinach and Cheese Sandwich with roasted garlic tomato soup and carrot cumin chip
Roasted Chicken with spicy spinach pesto pasta salad w/ mixed sliced fruit

Dinner:

Roasted Chicken w/ roasted mixed veggies, steamed brown rice
Panko Breaded Fish w/garlicky green beans and mushrooms w/ rosemary, steamed brown rice
Chicken Veggie Soup, whole wheat roll, spinach salad, sliced oranges
leftover roasted chicken, braised bok choy w/ garlic & soy, smashed cheesy roasted turnips, sliced oranges
Flatbread pizza, strawberry spinach salad w/ balsamic vinegrette
Grilled salmon burgers on whole wheat rolls, saute’ spinach and garlic, fruit

Desserts/Snacks:
frozen cherry chocolate chip walnut yogurt
nutty oatmeal chocolate chip cookies
homemade strawberry yogurt
popcorn and mixed nuts
string cheese and fruit

For more great meal ideas visit Organized Junkies site

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