Now that the weather is turning to follow the leaves down the fall path, I think we are all in need for some ‘good for the soul’ warming foods that take no effort to make. And it’s been a while since I gave you all a ‘slow cooker Friday’ recipe, so it’s about time. I just love using my slow cooker and coming home to the smell of dinner, don’t you?
This one can, like most of the other Slow Cooker Friday recipes, be prepared the night before, stored in the fridge in the ceramic slow cooker insert and then just plopped right in and turned on as you start about your day. It might take a tad longer as all the ingredients are now refrigerator cold, but should not add more than half an hour to your cooking time.
- 2 to 3 lb beef chuck or stew, cut into large chunks
- 1 lg onion, sliced and chopped
- 2-3 cloves garlic, pressed
- 1 red bell pepper, cut into pieces
- 1 yellow or orange bell pepper, cut into pieces
- 4-5 medium tomatoes, chopped
- 4-5 medium potatoes
- 4 medium carrots, cut into 1″ pieces
- 2 tbsp sweet Hungarian paprika
- 1 tsp salt
- 1 tsp cumin seeds
- 1 pinch caraway seeds
- 1 tsp marjoram
- 1 cup water
- 1/4 cup red wine (optional)
- Brown beef, in batches, in frying pan on medium high.
- Add onions, half of the bell peppers, then add garlic and cook until starting to turn golden.
- Deglaze with the red wine (or water) and add the spices and the cup of water, stirring to loosen any browned bits.
- In the meantime, arrange the carrots, potatoes and tomatoes in the slow cooker, top with the browned meat. Then pour the content of the frying pan over meat in the slow cooker insert. (At this point you could refrigerate the whole deal until tomorrow). If it looks too dry, add a little more water, this depends on how long you cooked the veggies in the wine on the stove.
- Cook in slow cooker on high for 5 hours or until meat is tender and falls apart when tried with a fork. Serve with a hearty slice of artisan bread.
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