Slow Cooker Beef Stew

The leaves are beginning to change, I see pumpkins and apples everywhere I turn, and there's a definite chill in the evening air - Autumn in Virginia is just around the corner.

School is back in session now which means my afternoons and evenings are often filled with school activities. I usually make my beef stew on the stove top, browning batch after batch of meat and vegetables, but this simple recipe doesn't require any browning, and it's such a cinch to throw together! Busy days call for easy meals, and this one comes together with hardly any effort, plus it's super yummy and very satisfying. What could be better than that?

Super Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)

Printable Recipe

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2-3 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon paprika

• 1 teaspoon Worcestershire sauce

• 1 onion, chopped

• 1 1/2 cups beef broth (or chicken stock)

• 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)

• 4 carrots, sliced

• 1 stalk celery, chopped

Directions

1. Place cubed beef in crock pot (no need to brown it first).

2. Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat.

3. Add garlic and bay leaf. Now add the carrots, celery, and potatoes.

4. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done).

5. Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.

6. Serve over rice or buttered noodles. Enjoy!

Easy Chili from Leftovers

I just love when I can throw together a quick dinner using leftovers! That's exactly how I made this fast and easy chili - I used the leftovers from two dinners we had earlier in the week... meat sauce from our pasta dinner 2 nights ago, and beef taco filling from dinner last night. I combined the two in a large sauce pan, added a can of kidney beans, a little cumin, some diced sweet peppers, and about 1/4 c of water. I simmered the mix over medium heat, stirring occasionally, until hot, and served with the usual toppings. Isn't it great when a meal falls together so easily!

Easy Chili from Leftovers

Printable Recipe

Ingredients

• 2 cups leftover meat sauce (made with ground beef or ground turkey)

• 2 cups leftover taco filling (also made with ground beef or ground turkey)

• 1 can kidney beans, rinsed and drained

• 1 teaspoon ground cumin (or to taste)

• Optional Garnish: diced tomatoes, diced sweet bell peppers, minced red onions, sliced scallions or chives, cheddar cheese, sour cream, cilantro or parsley, hot sauce, crushed red pepper

Directions

1. Combine ingredients and heat through.

Notes

• I make my meat sauce with either ground beef or ground turkey (which ever I have on hand at the time). I start by sauteing one jumbo Spanish onion in olive oil; sauteing until the onion starts to caramelize, then I add 3-4 cloves of pressed or minced garlic; stirring for about a minute. Then I add 3 lbs. of ground beef or turkey and S&P to taste; cooking until browned; stirring occasionally to break up the clumps. If I'm using ground beef, I'll drain away any fat (not necessary if using ground turkey). Then I add an equal amount of the cooked meat to my favorite San Marzano Tomato Sauce (but you could use whatever tomato sauce you like), and heat until bubbly.

• I make my taco filling the same way as described above, but instead of adding tomato sauce, I add one large can of refried beans, a couple of teaspoons of taco seasoning, and a little water. Combine well and heat until bubbly.

• Because the meat sauce and taco filling are both seasoned already, I don't add any additional S&P when turning the leftovers into chili.