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.

Wednesday, November 7, 2012


This is a recipe I got last year from RecipeLion that I thought you might enjoy.
This hearty beef and vegetable stew combines flavors for a wonderfully warm winter meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.
Serves: 6
Cooking Time:8 hr
  • 6 medium white potatoes (about 2 lbs) peeled and cubed
  • 6 medium carrots, peeled and cut diagonally into 1/4-inch slices
  • 1 onion, coarsely chopped
  • 1 celery rib, chopped
  • 2 pounds beef stew meat or chuckroast, trimmed of fat and cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1/2 cup beef broth
  • 1 cup dry red wine
  • 1 can corn, drained
  • 1 can green bean, drained
  • 1/2 bag frozen peas
  • Salt and pepper, to taste
  1. In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
  2. Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
  3. Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.

Read more at http://www.recipelion.com/Crock-Pot-Recipes/Beef-and-Vegetable-Stew/ml/1#3373bIkE0S3JRG7E.99

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