It's Stew Season!
Crockpot Beef Stew, the recipe provided below (adapted from Jo Cooks)
- 1 tbsp olive oil
- 3 lb beef, fat trimmed and cut into 1 inch cubes, I used sirloin tip roast
- 4 cups beef broth, or chicken broth
- 1 tsp Worcestershire sauce
- 3 tbsp tomato paste
- salt and pepper to taste
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tbsp dried oregano
- ¼ cup to ½ cup all-purpose flour
- 1 onion, chopped
- 5 cloves garlic, minced
- 6 medium potatoes, peeled and cut into cubes
- 2 medium carrots, peeled and cut into slices
- 1 cup green beans, frozen or fresh, ends trimmed and cut in half
- ¼ cup all-purpose flour (optional)
- Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
- Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don't want to crowd the meat.
- Add the broth to the skillet and scraping all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.
- Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.
- Cook on low for 8 to 10 hours or high for 5 to 6 hours.
- If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.
- Garnish with freshly chopped parsley before serving.
Sausage, White Bean, and Kale Stew, a portion of the recipe provided below. For the full recipe visit Valerie's Kitchen.
- 1 (14 ounce) package any variety of fully cooked sausage, sliced
- 2 tablespoons extra-virgin olive oil, plus additional as needed
- 1 cup diced white or yellow onion
- 1 teaspoon minced garlic
- 2 medium carrots, peeled and coarsely chopped
- 8 ounces baby bella (brown) mushrooms, quartered
- 2 stalks celery, chopped
- 4 cups (packed) coarsely chopped kale
- 1 (28 ounce) can Italian-style crushed tomatoes
- 2 cups low-sodium chicken broth
- 2 cans small white beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- shredded or shaved Parmesan, for garnish
Tuscan Vegetable Chicken Stew, the recipe is provided below (adapted from The Recipe Critic)
- 1 tablespoon oil
- 3 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chopped carrots
- 3 cups chopped celery
- 1 large zucchini, chopped
- 1 sweet red bell pepper, chopped
- ¼ cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (19 oz.) can cannellini beans, drained and rinsed
- 1 (28 oz.) can diced tomatoes, undrained
- 1 cup diced cooked chicken breast (I used rotisserie)
- 1 cup fresh spinach leaves, chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley
- parmesan cheese
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and p armesan cheese, if desired.