Monday, October 29, 2012

Slow Cooker Beef Stew

Despite the fact that we had some days last week with near record high temps in the 70's, I am passing along a true chill-in-the-air-yummy-in-your-tummy classic recipe today, Slow Cooker Beef Stew! This goes great with some fresh made baked bread. It is also one of those recipes that you can tweak to your liking, by adding or taking out some veggies and seasonings. I like to throw in some seasoning salt when I make it.

NOTE: I have a 6qt slow cooker, so if yours is smaller, you may want to cut the recipe.

Slow Cooker Beef Stew

-2 lbs cubed stew beef
-1T olive oil
-1 large onion, chopped
-3 ribs celery, diced
-4 large carrots, sliced
-potatoes of your choice (I use about 6 yukon golds, unpeeled) diced into bite sized pieces
-one 28oz can crushed tomatoes
-1 1/2 tsp Italian seasoning blend
-3 cups reduced sodium beef broth, divided
-3 bay leaves
-1 cup frozen peas
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup all purpose flour

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker, then add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any drippings. Pour 2 1/2 cups of the beef broth over the meat and veggies. Stir and then add the bay leaves.

Cover and cook on low for 8 – 10 hours.

About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Cover and cook until thickened (about 15-20 minutes). Remove the bay leaves before serving.

Monday, October 22, 2012

The Crock is BACK!! Slow Cooker Chicken Caesar Sandwiches!

Julie's Crock of the Week on 97.7 WGLR is BACK by popular demand! The leaves are falling, the air is getting that chill in it, so that means it's time to pull out that crock pot! The first recipe for this season is one that can be enjoyed as a family meal, or as an awesome appetizer for your next football party! Serve it on large hamburger buns, or mini slider buns.


-2 pounds boneless skinless chicken breasts
-1/2 to 1 cup of your favorite Caesar dressing (I like the refrigerated kind near the salads in the grocery store)
-1/2 cup shredded Parmesan cheese
-1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
-1/2 teaspoon ground pepper
-shredded romaine lettuce
-12 slider buns or 4-6 regular sized hamburger buns

Place chicken in slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker and shred it up with two forks. Remove any water left in the crock, and then put the shredded chicken back in the crock. Pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high for 30 minutes or until mixture is heated through an the cheese has melted.

Serve on buns with the romaine lettuce and a sprinkle of parmesan cheese! YUM!