Crock Pot Beef Stew

Crock Pot Beef StewFollowing on from my adventure into crock potting with my Tomato Soup, I’ve decided to now try a beef stew. I normally don’t like beef stews because the meat can be very tough, but with a crock pot the hours of cooking softens the meat beautifully and imbues all the flavours together. This is definitely a newly discovered family favourite.

Ingredients

  • 1 tbsp Balsamic vinegar
  • ½ cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ¼ tbsp water
  • 500g beef stew meat
  • 4 medium potatoes, cubed
  • 3-4 large carrots, sliced
  • 1 cup green beans
  • 1¾ cup beef stock or broth
  • 1 tin diced tomatoes

Method

  • Whisk together the  vinegar,  flour, salt, pepper and water in the bottom of a crock pot.
  • Add in the rest of the ingredients, and mix well.
  • Cook on low for 8 hours, or until meat is tender.

Recipe based on source.

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Crock Pot Tomato Soup

Crock Pot Tomato SoupWith all the hype around Crock pots I gave into peer pressure and got one. the only problem is that I’ve been trying to use all my own recipes but making them in the crock pot which has ended in disaster. So I have gone hunting for some excellent recipes to make the most of my new kitchen gadget. This is a simple tomato soup that should be really hard to mess up.

Ingredients

  • 1 onion, chopped roughly
  • 1 tablespoon olive oil
  • 2 cups (1 pint) chicken stock
  • 2 tablespoons sweet chilli or chipotle sauce
  • 3 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1  tin (400g) tomatoes
  • 2 tablespoon tomato paste
  • 1 kg ripe tomatos, cut in half
  • salt and pepper, to taste

Method

(Not quite a simple as chuck it all in and hope for the best, but close)

  • Turn on slow cooker on high and preheat.
  • Place onion and olive oil in a microwave safe dish and cook on high 2 minutes.
  • Place all ingredients except ripe tomatoes into slow cooker and stir to combine.
  • Add halved tomatoes and cover then cook on high for 2-3 hours or until tomatoes are soft.
  • Puree soup in a blender and season with freshly cracked salt and pepper. If desired garnish with a dollop of sour cream and parsley

Original recipe source.

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