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, July 3, 2013


2 lbs beef stew meat
1 tsp salt
1/2 tsp freshly ground black pepper
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb baby carrots
3/4 lb parsnips, peeled & cut into bite-size pieces
1/2 lb turnips, peeled and cut into bite-size pieces
1 lb small red potatoes, halved or quartered depending on size
1/2 tsp thyme
2 1/2 cups beef broth
3 tbsp cornstarch
2 tbsp water

Spray a crockpot or slow cooker with nonstick cooking spray.

Season meat with half the salt and half the pepper.  Place into the cooker.

In the following order, place the following ingredients over the meat; onion, garlic, carrots, parsnips, turnips, potatoes, and thyme.  Pour the broth over all.

Place lid on cooker and cook on high for 5 hours or on low for 7 hours.

Using a slotted spoon gently remove vegetables into a large bowl, set cooker on high.  Mix the cornstarch and water together. Slowly stir the mixture into the liquid in the cooker along with the other half of the salt and pepper.  Stir and cook until slightly thickened.  Return the vegetables to the cooker and stir to blend.

Yield: 6 servings.

No comments:

Post a Comment

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