CROCK POT WEDNESDAY – Revisiting Old-Time Beef Stew

 

Thanks for joining me for this week’s edition of Crock Pot Wednesday.  As always, I look forward to all that you have to say.

Thanksgiving passed with no leftovers…per Perfect Daughter's wishes:)  While I wouldn’t have minded some leftover turkey for turkey salad, the beef tenderloin that Perfect SIL grilled was quite good.  In fact, it was delicious!

When Hubby and I were newly blissful, he still had a semester of college left.  I was just graduated…on my wedding day in fact.   Our apartment then might fit in our living room + kitchen area today (with room leftover).  Can you say small?  But, it was ours and we loved it.

We painted it ourselves…baby blue and avocado green.  Trendy, huh?  I know I am dating myself, but it was spiffy then!  Our only closet was about the size of our current refrigerator.  I wonder where we put all of that “stuff?”

Our town did not provide much in the way of fast food places, not that we could have afforded those anyway.  So…we pretty much always ate at home.  Hubby will tell you that he is pretty lucky because he married a good cook.  I learned from the best grandmothers around.  If you’ve read my blog for very long, you may remember that I pretty much started cooking dinner for our family when I was about twelve.  Both of my parents worked, so it was a natural thing for me to do.  It may not have been gourmet, but it was good.  Anyway….back to the beginning.

I have always said that if you can read a cookbook, then you can cook.  I still believe that to be true.  Some cookbooks are better than others, however.  One of the ones that helped me the most then, and one that I still revisit often. is the Better Homes and Gardens New Cookbook.  Of course, mine stopped being “new” a long time ago.  I know it has been revised over the years, but I still have my original copy and really don’t care to replace it.

One of the tried and true, most reliable recipes that I began using then – and continue using today- is the one found on page 206 of my edition.  Old-Time Beef Stew remains one of Hubby’s favorites.  It’s one of mine as well, of course.  

Old-Time Beef Stew (adapted for the Crock Pot)
2 pounds beef chuck, cut in 1 1/2-inch cubes
1 teaspoon Worcestershire sauce
1 clove garlic (minced)
1 medium onion, sliced
1 or 2 bay leaves
1 Tablespoon salt
1 teaspoon sugar (I omit.)
1/2 teaspoon pepper
1/2 teaspoon paprika
dash ground allspice or cloves
6 carrots, pared and quartered (I use those “baby” carrots.)
4 potatoes, pared and quartered (I use 6-8 new potatoes, halved)
1 pound small white onions (I usually omit.)
(1 1/2 cups sliced celery)
Gravy

In a Dutch oven(in an iron skillet), thoroughly brown meat in 2 Tablespoons hot shortening, turning often.  Add 2 cups hot water(I usually use beef stock) and next 9 ingredients.  Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking.  Remove bay leaves and garlic.  Add vegetables.  Cover and cook 30-45 minutes, or till vegetables are tender.  Serves 6 to 8.

Gravy:  Skim most of the fat from the liquid; measure 1 3/4 cups liquid.  Combine 1/4 cup water and 2 tablespoons all-purpose flour till smooth.  Stir slowly into hot liquid.  Cook and stir till bubbly.  Cook and stir 3 minutes.  Serve stew in bowls. (I usually omit.)

I brown the meat and put it in the crock pot along with the beef stock, garlic, onion, bay leaves, salt, pepper, paprika, cloves/allspice, carrots, potatoes, and celery.  Sometimes, I add mushrooms toward the end of the cooking time.

I cook this on LOW 6-8 hours and serve it with cornbread.  It makes for a warm, filling meal on a cold winter’s night.  Plus, it’s inexpensive to make and can be used for several leftover meals:)  Even us oldie-weds like that:)

Be sure to link up with a favorite Crock Pot recipe, or just something you want to share, for a chance to win the Bed Bath and Beyond giveaway to be announced at next week’s CPW. 

I hope you will plan to join me for both CPW next Wednesday and for December’s Merry Merry Munchies which will premiere for the 2010 season next weekend.

Linked to:  Tempt My Tummy Tuesdays 
Tuesdays At the Table
Mouthwatering Mondays

CROCK POT WEDNESDAY - THE 2010 Thanksgiving Edition - Well, Almost

Welcome to this week's edition of Crock Pot Wednesday.  So Sweet Hubby brought up my computer bless his heart. HOWEVER, I have a Mac which is not compatible with Windows Live Writer.  Assuming that he would bring HIS laptop, I never gave it a thought that he might not.  You know what "they" say about assuming:( 


But, ya' know, I'm sitting here in our almost renovated lake house with couple of Perfect Ones asleep in their rooms and a Hubby of nearly 41 years (wow!)...my life is good.  We all have our health.  We have security in our jobs and in our lives.  We have love.  We have faith and redemption.  We have so much to be truly thankful for that I simply cannot complain.


Perfect Daughter gave strict orders that I was to bring only what was directed for our Thanksgiving dinner tomorrow....and that any leftover were to be promptly disposed of or packed away to take home with me.  It's her party, so I will do as requested.  


I'm making Paula Deen's cornbread dressing (with chicken), those famous John Reed's Mystery Rolls, and my Shrimp Bisque which I will keep warm in my Crock Pot....and not a smidgen more:)  I can follow orders.


Thanks for joining me for CPW and for your patience with this post.  Be sure to come back next week for the final opportunity to enter the Bed Bath and Beyond giveaway.


I wish you the most thankful of days.

Woops!

Okay, so I left for the lake this afternoon...my computer is sitting on the kitchen table...still! Yep. Big as Dallas. I have my post compose in Live Writer, but I wanted to edit it before posting to the blog. I don't think I can text rapidly enough to compose it on my IPhone, so I hope you will plan to come back on Wednesday to link up to Crock Pot Wednesday. Next week will be the last time to enter the Bed Bath and Beyond giveaway. Thanks for your patience!

CROCK POT WEDNESDAY- The Thanksgiving 2010 Edition

 Thanks for joining me for the 2010 Thanksgiving edition of Crock Pot Wednesday.  I’m looking forward to what you have to say.  I hope you will choose to link up with your entry for a chance to win the Bed Bath and Beyond gift certificate to be given away at the end of November. 

 

If you’ve been following CPW for awhile, you know that I use mine in any number of ways.  It is especially useful around the busy holidays, I think, because it frees up oven and even counter space.  Just about anything can be successfully adapted to the slow cooker.  You may have tried Mrs. Parker’s Chicken and Dressing recipe that I suggested last year.  It’s really good and easy.  I recently tried Paula Deen’s Southern Cornbread Dressing (with a little variation) in the crock pot.  Terrific!

 

I made her recipe as directed but substituted my own cornbread recipe, and I added in around 3 cups white and dark meat chicken.  My family likes the chicken of “chicken and dressing” IN the chicken.  I used my large 6-quart crock pot for this.   I only used about 5 cups of the chicken stock initially, reserving the rest to use as needed.  I did add in some additional stock as it cooked.  Do this to suit your family’s taste.  Cover and cook the dressing on HIGH for 1 hour, then reduce the heat to LOW for 5-6 hours, until the dressing is cooked through (170 degrees on an instant-read thermometer).

 

You might like Diane Phillips’ version from her Slow Cooker: The Best Cookbook Ever.  I served it with baked ham.  I’m not certain that we would have liked it quite so much with poultry.  It was really tasty, however.

 



Diane Phillips' Slow Cooker Cornbread Dressing

 

8 cups crumbled stale cornbread
1/2 cup unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
2 cups finely diced smoked ham
2 teaspoons finely chopped fresh rosemary
1 Tablespoon finely chopped fresh sage
2 Tablespoons finely chopped fresh Italian parsley
1 cup chopped dried apricots
1 teaspoon hot sauce (I used Tabasco.)
1 cup whole milk
2 – 3 cups chicken broth
3 large eggs, beaten
 

Coat the inside of a 5-7 quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.  Put the cornbread in a large mixing bowl and set aside.

 

Melt the butter in a large skillet over medium-high heat.  Add the onions, celery, ham, rosemary, sage and parsely and saute until t eh onions and celery are softened.  Transfers to the bowl with the cornbread and add the apricots.  Put the hot sauce, milk, broth, and eggs in another  bowl and whisk until blended.  Pour over the cornbread mixture and stir until well combined.  Transfer the stuffing to the slow-cooker insert.

 

Cover and cook on high for 1 hour, then reduce the heat to low.  Cook for 4-5 hours, until cooked through, 170 degrees on an instant-read thermometer.

 

(You may need more broth depending upon how dry the bread is.  Use the lesser amount called for, and if the stuffing appears dry, add more chicken broth.)

 

I think you might also enjoy this Crock Pot dessert pumpkin dessert instead of the traditional pumpkin pie (heresy, I know).  This is also from Phillips’ book.  I can attest to its deliciousness.  YUM!

 

PUMPKIN MAPLE BREAD PUDDING

 

 

1 1/2 cups heavy cream
2 cups pumpkin puree ( 1 16-ounce can)
4 large eggs
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
9 cups torn egg bread or leftover croissants

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or line with a slow-cooker liner according to the manufacturer’s directions.

 

Whisk all ingredients except the bread in a large mixing bowl until smooth.  Add the bread to the bowl and stir to soak the bread.  Transfer the mixture to the slow-cooker insert.  Cover and cook on HIGH for about about 3 1/2 hours, until puffed and an instant-read thermometer registers 185 degrees.  Allow the pudding to rest for about 30 minutes.
 

Serve from the cooker set on warm.
 

Serves 8.

 

This year Perfect Daughter is hosting our Thanksgiving.  I’ve been given instructions to bring only what is instructed and to take home any leftovers.   I’m to bring the cornbread dressing and Mr. Reed Rolls That suits me just fine.  I LIKE leftovers:)  However, since I’m dieting (as always), Hubby will get to enjoy them twice-over. 
 

 I haven’t checked with her on the green bean bundles.  Should I?

 

Happy Thanksgiving!  Be sure to link up with Mister Linky:)

CROCK POT WEDNESDAY and Vietnamese Pho Noodle Soup with Beef

If you’ve avoided making Pho soup because it seemed to be difficult, I think you might be tempted to give this slow cooker version a try.  Most of the steps can be prepared ahead of time, including the condiment platter that you will want to serve alongside the soup.

This is my Americanized version of Pho (pronounced fuh), many times referred to as the national soup of Vietnam.  I’m certain that there as as many versions of Pho soup as there are vegetable soup.  While this version is made with beef, it can also be made with chicken or seafood and be just as delicious.

The bottom line to a good Pho is the stock which I suggest you make ahead in the Crock Pot a day or so before you plan to serve the soup.  It can even be frozen for a later use if you prefer.  You will need a large 6 quart slow cooker for this.

Vietnamese Pho Noodle Soup with Beef
Serves: approximately 6
For the stock:
6 pounds oxtails bones (or meaty soup bones)
3 medium onions, cut in half 1/2 pound ginger, peeled and roughly chopped
1 pound beef brisket
1/4 cup fish sauce
2 Tablespoons coriander seeds
1 Tablespoon fennel seeds
4 star anise
2 cloves
1 teaspoon black peppercorns
1 small stick cinnamon
2 carrots, peeled and julienned
1  Tablespoon salt (or less)
2 pounds dried rice noodles (or fresh if you can find them)
Bring a large stockpot filled with water to boil over high heat leaving room for the oxtails.  When the water boils, add the bones and boil for a good 8-10 minutes.  Drain and rinse the bones.
Place the ginger and onions on a sheet pan and broil in the oven on high until lightly charred, about 8 minutes.  Place in the Crock Pot.
Lightly toast the coriander, fennel, star anise, cloves, peppercorns and cinnamon in a skillet until fragrant.  Add to the Crock Pot along with the salt and fish sauce..
Add the beef bones to the Crock Pot and fill with clean water.    Add the brisket and carrots.
Cook on LOW 8-10 hours.  (I usually cook mine all day while I am at work or overnight while asleep.)
Remove the meat from the stock and shred.  Strain the stock and discard the solid.  I refrigerate the stock and shredded meat overnight.  The next day, I remove the fat from the stock and return the stock to the Crock Pot allowing time for it to heat (HIGH) thoroughly with the shredded brisket.  You can just reheat in a stock pot if you desire.
For the soup:
1/2 pound flank steak, sirloin, or tenderloin sliced very think (put in the freezer for about 15 minutes before slicing)
Cook rice noodles according to directions.
1 large onion sliced paper thin
2 scallions, trimmed and thinly sliced
2 cups bean sprouts
1 or 2 limes, cut into wedges2-3 red or green Thai or serrano chilies, seeded and sliced into rings
(These can be prepared a day ahead.)
Assorted fresh herbs, chopped: cilantro, mint, Thai basil (chop just before serving)
Thai fish sauce
Red chili garlic paste
Sriracha hot chili sauce
Hoisin sauce
Put the onions, scallions, sprouts, limes, and herbs on a platter or in small bowls and allow everyone to garnish their own soup bowls.
When read to serve, line up the soup bowls on a counter and distribute the hot broth and noodles evenly among them.  Add the raw, thinly sliced beef.  The hot stock will cook the beef in the bowls.  Season to taste and enjoy the experience.

Thanks for joining me for this week’s edition of Crock Pot Wednesday.  Be sure to link up for a chance to win a Bed Bath and Beyond gift card to be given away at the end of November.

Linked to:
                       Tuesdays at the Table 

                       Tempt My Tummy Tuesdays

Here’s what is in my slow cooker tonight – the eventual stock for our Thanksgiving chicken and dressing.  My house is gonna’ smell simply awesome in the morning:)

CROCK POT WEDNESDAY and Braised Chicken Breasts on a Bed of Vegetables

Welcome Back!

Thanks for joining me for another year of Crock Pot Wednesdays.  I’m always on the lookout for new and flavorful ways to utilize my slow cookers, and I hope you will feel comfortable sharing your ideas.  It’s called Crock Pot Wednesday, but feel free to enter whatever favorite strikes your fancy as well.

Each time you link up and share this month will net you an entry for a Bed, Bath and Beyond gift certificate.  I will randomly draw from “the hat” at the end of November for the $25 prize. 

This easy-to-fix but great to eat idea comes from Beth Hensperger’s Not Your Mother’s Slow Cooker Family Favorites.  I highly recommend it for its variety and simplicity.

Braised Chicken Breasts on a Bed of Vegetables

Serves 4

2 large white or sweet onions, sliced
4 cloves garlic, slivered
2 large red bell peppers, seeded and sliced into 1/2-inch-thick strips or rings
1 large green bell pepper, seeded and sliced into 1/2-inch-thick strips or rings
4 boneless, skinless chicken breasts halves, rinsed, patted dry and trimmed of fat
1/2 cup water or low-sodium chicken broth
1 lemon, halved
2 Tablespoons olive oil or unsalted butter cut into pieces
Freshly ground black or white pepper

Coat the insider of the crock with butter-flavored or olive oil nonstick spray.  Arrange the onion slices in the bottom of the cooker.  Sprinkle with the garlic, then arrange the bell peppers on top.  Place the chicken breasts on top of the vegetables; pour in the water.  Squeeze the juice from the lemon halves over the breasts, then drizzle with the olive oil or dot with the butter.  Sprinkle pepper over all.  (You can leave the lemon halves in the crock for extra flavor.)

Cover and cook on HIGH for 3 to 3 1/2 hours or until the chicken is tender and cooked through.  Check for doneness at 3 hours.

When the chicken is cooked, remove it with tongs and place on dinner plates.  Serve with lots of the vegetables and the juices from the crock spooned over. 

Serve with steamed brown rice or whole-wheat couscous.

Don’t be tempted to cook this on LOW for longer periods.  The chicken will likely turn out stringy if you do.

I hope your week is going well and that you will find the time to share with this week’s edition of Crock Pot Wednesday.  I look forward to what you have to say.

Linked to:
Tuesdays at the Table
Tempt My Tummy Tuesdays