I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Wednesday, November 18, 2015

Italian Slow Cooker Stew

This stew can be served as is or you can top it with sliced potatoes. You'll find this option at the end of the page.

1 lb stewing beef (angus beef worked really well!)
1/2-1 cup diced onion
2 tsps minced garlic
olive oil
1  1/2 cups sliced celery
2 cups carrots, 1/2" pieces
1/4 cup flour
salt and pepper
1  1/2 cups beef broth
1/2 cup brewed coffee
1 tbsp balsamic vinegar
1 - 28 oz can diced tomatoes
1 tsp oregano
1/2 tsp thyme
1 bay leaf
1 tbsp basil

Toss beef in flour, salt and pepper then lightly brown in a cast iron skillet in a bit of olive oil. Add the onion and garlic. Cook a few minutes longer.


Spray your crock pot then spoon in the beef, celery and carrots. Stir in the remaining ingredients and set the heat to low for 6-7 hours.

If you want to thicken it up mix 2-3 tbsps cornstarch with some cold water (maybe about 1/2 cup) and heat in a small saucepan. Spoon in some of the hot juices and whisk together. Pour this, while stirring, into the stew and heat on high 20-30 minutes.

Sliced Potato Top option
Spoon stew into an oiled baking dish and slice 1 potato very thinly, using a mandolin, and layer it in a tight concentric circle over the top of the stew. Brush with a little olive oil and sprinkle with salt and pepper. Bake in a 400 F oven for 30-40 minutes.
Serve with a nice crusty bread to sop up the gravy.

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