Crack Pot

| September 12, 2012

I’m addicted to my crock-pot. There, I’ve said it and now you know. If you don’t own one yourself, then I don’t expect you to understand the depth of my affection, or the resolve to which I will spend countless hours online researching the most top-rated slow cooker recipes to add to my extensive library of tried and true meals.

There’s just something about the first days of cool weather that makes me crave a hearty bowl of beef stew with a medley of herbs and veggies, accented with a splash  (or a bottle depending on my mood) of a full-bodied red wine. It’s the ideal meal to serve at a dinner party, or when curling up solo on the couch with a great book.

To set the week off right, I love popping into my local grocery store or farmer’s market on a Sunday to pick the freshest of ingredients and spending a few moments of my evening prepping away in the kitchen with a glass of cab while blasting tunes on Pandora. It’s all a very cathartic process in a way –chopping to Chopin and dicing to Dave Matthews– effortlessly wielding a butcher knife to break ingredients down to create a meal that is so satisfying, so wholesome and so replenishing in nature, that it could only exist as the result of a lot of slow cooking – 6 hours to be exact.

The best part is, with very little cost and effort you’ll have a delicious meal that can last you for days, which I believe is a pretty good return on investment. So without further adieu, I give you my favorite William-Sonoma beef stew recipe tweaked to perfection. Enjoy!

Kendy’s Stellar Beef Stew

3 lb. stewing beef, cut into cubes
1/2 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 Tbs. olive oil
1 large yellow onion, chopped
3 garlic cloves, crushed
1/2 bag of frozen corn
1/2 bag of frozen peas
2 carrots, peeled and chopped
8 oz. red potatoes, cut in 1/2
1 Tbs. tomato paste
1 1/2 cups beef stock
2 cups red wine


Toss the beef, flour, salt and pepper together in a large bowl.
In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, corn, peas, potatoes, tomato paste and stock to the slow cooker and stir to combine. Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer, stirring with a spoon to scrape up the browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours or until meat is tender and flakes apart with a fork. Serve immediately. ~ Serves 6

Filed in: Daily Dish, Recipes