It's been fun this week to see your meal ideas and recipes, so here's a quick contribution of one of my favourites. I cut everything up and put it all in the slow cooker "bowl" the night before in the fridge, and in the morning all I have to do is turn it on.
Slow-cooker Beef Stew
originally from www.canadianliving.com, but this particular recipe doesn't seem to be online anymore.)
Ingredients:
2 lb (1 kg) stewing beef cubes
4 potatoes, peeled and cut in wedges
3 carrots, cut in chunks
2 onions, chopped
2 cloves garlic, minced
1-1/2 cups (372 ml) beef stock
1 can (5 oz/156 ml) tomato paste
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
1 cup (250 ml) frozen peas
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (25 ml) all-purpose flour
Preparation:
Trim and cut beef into 1-inch cubes. In 18- to 24-cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 ml) water; stir into stew. Cook, covered, for 5 minutes or until thinckened. Discard bay leaf.
The recipe says it makes 4-6 servings, and I'd say they are generous ones. We often freeze at least 2 portions.
Enjoy! (H. - Hope this contributes to your case for a slow-cooker...great week-night life-saver!! ;)
