Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, September 13, 2012


8 springs fresh thyme, tied together
1 can (14 1/2-oz) low-sodium beef broth
1 cup apple juice
4 medium carrots, cut into 1/4-inch thick slices
2 onions, sliced thin
1 1/2 lb lean beef stew meat
salt to taste
pepper to taste
3 tbsp flour
4 thick slices French bread
1 cup grated Gruyere* cheese
1 tsp crushed thyme

Place the broth, apple juice, carrots, and onions in slow cooker or crockpot and stir to combine well.

Season the beef with salt and pepper; roll in the flour to coat and place in cooker.  Cover and cook 7 to 8 hours on low or 4 to 5 hours on high.  Vegetables and beef should be tender.

Ten minutes before soup is done, place bread on a foil lined baking sheet.  Sprinkle the cheese and crushed thyme over the bread and broil 1 to 2 minutes until cheese starts to brown.

To serve, spoon stew into 4 serving bowls and top each with a slice of the toast.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.