Welcome to "What the crock?!" Tuesdays. Tonight I am going to share a delicious beef stew made in the crock pot. Greg was so anxious and excited about the new crock pot that when I showed up to pick him up for work this morning (yes, we work together too...) the stew was already done and had been slow cooking all night. Soo...so much for dinners done when you get home, we had to take the cold stew and heat up in the microwave tonight, oh well. Next time I'm crocking.
The cover looked so tasty we decided to start there!
Ingredients
6 medium yukon gold or red potatoes, quartered
4 medium carrots cut into 1 inch lengths
3 medium onions, quartered
Salt and freshly ground pepper
1 cup all-purpose flour
2 to 3 pounds beef chuck, fat trimmed and cut into 1 inch pieces (I literally used "beef for stew")
2 tbs olive oil
1 1/2 beef broth
2 tsp dried thyme leaves
2 cups frozen peas
2 cups frozen corn, defrosted
Method
Combine potatoes, onions, carrots 1 tsp of salt and 1/2 tsp of pepper into a 5-7 quart insert of a slow cooker and toss the veggies all around to evenly distribute seasonings
Add 2 tsps salt, 1 tsp pepper and the flour to a large ziplock bag and stir to combine. Add the beef to the flour mixture, seal the bag and shake to coat meat in flour.
Heat olive oil in a large skillet over high heat. Add the meat and brown on all sides, then transfer browned meat to slow cooker with the veggies.
Add the beef broth to the skillet and swish it around until the pan is deglazed. Transfer the broth into the slow cooker and add the thyme. Cover and cook for 8 hours on low until meat is tender.
Add the peas and corn and cook for an additional 1 hour. Season as needed with more salt and pepper.
Enjoy your winter time comfort food!
Greg getting his de-glaze on
Salt disaster
Crock pot of love.
Love, Sav
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