So I went on a bit of a hiatus. With the holidays, and then a cold, I’ve been feeling a bit overwhelmed. I’m thinking of some new features for this little old blog, so I hope you’ll bear with me as I figure out and experiment with some ideas. The new year is always a great time to figure out one’s priorities, so this year I’d like to focus on more slow cooker meals, more make ahead meals, and some faster recipes so that I cook at home more and eat out less. I’m working part time, trying to build my business as a personal trainer, and taking chemistry this semester, so anything I can do to plan ahead and minimize last minute work will help! I’m also hoping to focus more on healthy cooking tips, because we could all use a little help getting healthy!
Today I have a delicious slow cooker meal for you. I made this this weekend and was really pleased with the results. We had some friends over and this was a hit with everyone. Everyone can use more vegetables in their diet, so I added parsnips to the original recipe, and made sure to load up on the veggies (as much as your slow cooker allows). Stews like this are a great way of adding vegetables to your diet since they soak up all the delicious flavors. I served it with a side salad, steamed broccoli and some garlic toast (just drizzled sliced good bread with olive oil and rubbed each piece with a peeled garlic clove, and then broil on low for a couple minutes). I think it’d also be great served over spaghetti squash.
Adapted from Budget Bytes
- 5 medium carrots (about 2/3 lb), 1″ chop
- 1/2 large onion, chopped
- 1 bunch celery, 1″ chop
- 3 parsnips, 1″ chop
- 2 large red potatoes, chopped into 1″ cubes
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 1 1/2 lbs beef stew meat
- salt and pepper
- 1/4 cup all-purpose flour
- 2 cups beef broth (I used vegetable stock since that’s what I had on hand)
- 2 1/2 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp honey
- 1 1/2 Tbsp dried rosemary
- 1 tsp dried thyme
In a large slow cooker (I used a 6 qt), fill the bottom with the chopped vegetables.
In a bowl, season beef generously with salt and pepper. Toss with flour and set aside. In a large skillet heat oil over medium-high heat. Add the garlic and stir for a minute, until fragrant. Add the beef/flour and let cook for a minute on each side to get good color, but don’t worry about it cooking all the way through. Add beef into the slow cooker, and mix with the vegetables.
Return the pan to the stove and mix in the remaining ingredients until smooth and any incorporate any bits that are stuck to the pan. Pour the liquid into the slow cooker.
Put the lid on and cook on high for 4 hours.