Beef Bubbly Slow Cooker Stew
This is a fantastic recipe for our Slow Cooker. It's prolonged cooking turns the beef into tender bites (the recipe follows):
2 tablespoons canola oil
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 teaspoon kosher salt, divided
12 ounces cipollini onions
8 ounces sweet red, green, and orange peppers, cut
4 garlic cloves, minced
2 tablespoons unsalted tomato paste
1/2 cup plus 2 tablespoons champagne wine, divided
1 1/2 cups unsalted beef stock
1 teaspoon freshly ground black pepper
3 thyme sprigs
8 ounces small button mushrooms
4 large carrots, cut into 1-inch pieces
2 tablespoons all-purpose flour
Heat a large, heavy skillet over a medium-high heat. Add the 2 tablespoons oil to pan; swirl to coat. Add the beef; cook 8 minutes or until well browned, turning to brown all sides. Place browned beef in a 6-quart electric slow-cooker; sprinkle with 1/8 teaspoon salt. Return to the skillet, and add in the tomato paste and 1/2 cup of champagne. Cook 2 minutes or until half of the liquid evaporates. Add the beef stock and pepper; bring to a simmer. Add in the onions, garlic cloves, and sweet peppers. Continue to cook for 5 more minutes. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with carrots, scattered over the top.
Cover and cook on LOW for 7 1/2 hours or on HIGH for 3 3/4 hours.
Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.
Spicy Stir-Fry Orange Chicken with Vegetables (makes 4 servings)
1/2 cup chicken broth 1/3 cup orange juice
3 tablespoons soy sauce 1 tablespoon cornstarch
2 teaspoons sugar 2 tablespoons peanut oil
1/2 cup all-purpose flour 4 chicken breast halves cubed
2 tablespoons olive oil 1 red bell pepper, cut into strips
1 cup snow peas, cleaned 1 green onion, thinly sliced
1/4 cup orange zest 1 garlic clove, mined
1 egg white 1 large carrot, cut in round pieces
1 1/2 cup of cooked linguine 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
In a mixing bowl, whisk together the chicken broth, orange juice, soy sauce, cornstarch, sugar, peanut oil, and egg white.
Prep all of the veggies, and leave them off to the side for now.
Fill a zip lock bag with the flour and salt and pepper. Shake the bag to mix it all together. Place the chicken pieces in the bag, seal it, and shake it to coat all of them. Set the bag to the side.
Cook the linguine. Drain and set aside for now.
Heat the olive oil in a large wok or skillet until very hot (add a bit more than the 2 tablespoons if desired). Add the chicken from the bag, trying to avoid dropping the excess flour into the wok. Cook for around 1 minute, stirring continuously. Add the bell pepper, snow peas, green onion, carrot, orange zest, garlic, and red-pepper flakes (if desired....we like the kick). Sauté for about 2 minutes, stirring often, until the veggies are tender but crisp. Stir in the sauce, add the linguine, and lower heat to simmer for 2-3 minutes, or until the chicken is cooked through and the sauce thickens a bit, stirring occasionally thereafter.
Serve and Enjoy!!
OUTSIDETHENEST - Bruce and Tracy Levinson
PUT A STEAK IN IT!!!
1/2 cup cooking Sherry
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons sesame or peanut oil
2 tablespoons grounded ginger
4 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1 whole Flank steak (or any cut of beef you prefer)
Combine all ingredients in a container or ziplock. Coat both sides of the meat with marinade. Refrigerate for 3 to 7 hours. Cook on a grill or as desired.
outsidethenest - Bruce and Tracy Levinson
Click to see our recipe for: