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.

Friday, July 19, 2013


1 lb beef stew meat, cut into 1-inch cubes
1 tbsp canola oil
4 carrots, coarse chopped
2 medium red potatoes, coarse chopped
2 onions, halved and sliced
2 small apples, cored, cut into half-inch pieces
1 celery stalk, chopped
2 tbsp quick-cooking tapioca
1 cup apple cider
1 cup water
2 tsp instant beef bouillon granules
1/4 tsp thyme
1/4 tsp black pepper

Heat oil in a large skillet and brown the meat; drain off fat.

Place the carrots, potatoes, onions, apples, and celery in the bottom of a crock pot or slow cooker; sprinkle the tapioca over all.  Add the meat atop the vegetables.

Combine the apple cider, water, bouillon, thyme and pepper; pour over the meat.

Place lid on cooker and cook on low setting for 8 to 12 hours or on high 4 to 5 hours.

Serves 6.

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