I like to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!
Here’s one to help keep you warm this winter!
Cook time on Low: 4-6 hours
Cook time on High: 2-3 hours
Prep Time: 10 minutes
1/2 cup flour
1 tsp salt
1 tsp pepper
4 lbs beef chuck, cubed
2 onions, sliced
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 tsp garlic, minced
4 bay leaves
2 cups red or white wine
1 cup beef broth
1. Mix the flour, salt, and pepper. Dredge the cubed meat in the flour.
2. Coat the bottom of a skillet with olive oil, and place over a medium-high heat.
3. Heat oil and sear beef on all sides.
4. Add seared beef and all other ingredients to stoneware.
5. Cover and cook on selected temperature as directed above. Stir occasionally.
This recipe also works well with venison or buffalo. Add carrots, wild onion, crimini mushrooms and a little extra garlic to achieve the wilder flavors that make such a wonderful blend with these meats.
It is also tasty with pork, though pork is a much fattier meat. Pork prefers a higher volume of veggies, especially turnips and potatoes.
Additional veggies are always a delight in stews. Add carrots and celery early on so they will have time to soften a bit. Add potatoes or turnips about 1/2 way on Low or 3/4 of the way on High through the cook time.
This is a dish best served with fresh biscuits, over cornbread, or over rice if you have no problems with all the carbs. Serve with a glass of the same wine used in the dish for a lovely accompaniment.
— Ann Cathey