Dinner Slow-Cookers

Slow-Cookers & Winey Beef Stew

Slow-Cookers are a busy persons best friend, I actually have 7 of my own in various sizes-you can never have too many 😉  They are also great for large gatherings.  

Slow-Cooker Tips

  • Always brown your meat ahead of time, it adds flavor.
  • Make it ahead for an easy week night meal;  Put it in the fridge overnight, take it out and plug in.  A super tasty supper will be waiting for you when you get home!
  • Slow-Cookers are great to hold foods hot at a party, even if you cooked them on the stove.
  • When cooking meatballs in your slow-cooker don’t mix for a couple of hours until they have had time to set.
  • If you have too much sauce, make a slurry to thicken it up.  Don’t add flour directly to the slow-cooker.  Add flour or corn-starch to a bowl with a little hot water mix well and then add to your sauce to thicken it up.

Winey Beef Stew

2 cups of red wine, make sure it’s something you can enjoy as you cook as well!

2-3 lbs beef stew meat or a large sirloin steak cut into pieces

2 Tbsp Vegetable Oil

2 Tbsp Flour

4 strips of bacon, diced

6 russet potatoes, peeled & quartered

1 lb carrots, peeled & quartered

1 onion, peeled & rough chopped

3 garlic cloves, peeled & minced

4 Tbsp Herbes de Provence

1 can tomato paste

4 cups of beef broth

1 cup of frozen peas

  1. Dust beef with flour and brown in oil on medium high.  
  2. Remove the beef and brown bacon until crispy and then remove.
  3. Add the potatoes, carrots and onions to the pan with the wine and cook for 15 minutes.  This will reduce the wine to a syrupy consistency.
  4. Add everything you’ve cooked and the all remaining ingredients to your slow-cooker and cook all day on low (at least 6-7hrs, more is ok).  Remove the cover the last hour of cooking.
  5. 15 minutes before serving stir in your peas.