Slow Cooker Beef Stroganoff

1 1/2 pounds beef stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup sherry

1 8 ounce carton dairy sour cream
1/2 cup all purpose flour
1/4 cup water

Hot cooked noodles

1. In a large skillet brown beef in hot oil.  Drain off fat.

2. In a 3 1/2 quart slow cooker combine beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper and bay leaf. Pour beef broth and sherry over all.

3. Cover; cook on low heat for 8 hours or on high heat for 4 hours.  Discard bay leaf.

4. If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water in a medium bowl. Stir about 1 cup of the hot liquid into the sour cream mixture. Return all to Cooker; stir to combine. Cover and cook on high heat setting for 30 minutes or until thickened.

5. Serve over hot cooked noodles. Serves 6.

Slow Cooker Stroganoff

Dinner tonight will be Beef Stroganoff over Noodles.  I have made this many times and it is so good. Even makes good leftovers. 

1 1/2 lb. stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup sherry

1 8 ounce carton sour cream
1/2 cup flour
1/4 cup water

Hot cooked noodles

1. In a large skillet, brown beef in hot oil.  Drain off fat and place in slow cooker. 

2. Place beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf in the slow cooker.  Pour beef broth and sherry over all. 

3. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.  Discard bay leaf. 

4. If using low heat, turn setting up to high. Mix together sour cream, flour, and water.  Stir about 1 cup of the hot liquid into the sour cream mixture.  Return all to the slow cooker; stir to combine.  Cover and cook on high heat setting for 30 minutes or until thickened. 

5. Serve over hot cooked noodles. 

Slow Cooker Chicken Stew

6-8 boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1/4 cup vegetable oil, divided
2 medium onions, minced
6 cloves garlic, minced (less if you don't like garlic as much as I do.)
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup white wine
4 cups low-sodium chicken broth
3 medium red potatoes, scrubbed and cut into 1/2 inch pieces
4 carrots, scrubbed and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley, if desired

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12 inch skillet until very hot but not smoking. Brown half the chicken lightly on both sides, about 8 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining chicken; transfer to bowl. 

Heat 1 more tablespoon oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, about 8 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in wine and 1 cup broth, smoothing out any lumps and scraping up any browned bits. Transfer to slow cooker. 

Microwave potatoes and carrots with remaining tablespoon oil in a covered bowl, stirring occasionally, until the vegetables are nearly tender, about 5 minutes. Transfer to slow cooker. Stir in remaining 3 cups of broth and bay leaves into slow cooker. Nestle browned chicken and any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.  

Stir in frozen peas during last 30 minutes of cooking. 

You can take the chicken out, shred it, and return it to the slow cooker. But I find this unnecessary, I just break it up with a large spoon in the pot. 

Adjust seasonings with salt and pepper and stir in parsley. 

Slow Cooker Cassoulet

Slow Cooker Cassoulet

2 onions, minced

2 Tablespoons vegetable oil

6 garlic cloves, minced

1 teaspoon dried thyme

1 tablespoon tomato paste

4 cups low-sodium chicken broth

2 cans cannelini beans drained & rinsed

1 14.5 oz. can diced tomatoes 

1/2 cup dry white wine

2 bay leaves

1 pound boneless, skinless chicken thighs

1 pound Andouille sausage, sliced in 1 inch chunks

Microwave onions, oil, garlic, thyme, and tomato paste in a bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer into slow cooker.

Stir broth, beans, sausage, tomatoes, wine, and bay leaves into slow cooker.

Season chicken thighs with salt and pepper and nestle into slow cooker.

Cover and cook for 6 to 8 hours on low.

Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy

1 (5 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
1/4 cup tomato paste
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth, plus extra as needed
1/3 cup soy sauce
2 bay leaves
2 cups frozen pearl onions
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
1 pound cremini mushrooms, trimmed and halved if small or quartered if large

1. Dry beef with paper towels and season with salt and pepper. Heat oil in a 12 inch skillet over medium-high heat, brown meat (half at a time) well on all sides, 7 to 10 minutes. Transfer to slow cooker. 

2. Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in 1 1/4 cups wine, scraping up any brown bits and smoothing out any lumps; transfer to slow cooker. 

3. Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low to 5 to 7 hours on high. 

4. About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to a boil in a 12 inch skillet.  Reduce to simmer, cover, and cook until frozen onions are fully thawed and tender, about 5 to 8 minutes.  Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are glazed, 8 to 12 minutes. Transfer to slow cooker. 

Add remaining 1 1/4 cups wine to skillet and simmer until it is reduced by half, 6 to 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.)  Season with salt and pepper to taste and serve. 

Cooking October Slow Cooker

This is another recipe adapted from the wonderful Slow Cooker Revolution by America's Test Kitchen.

Chicken, Sausage, and White Bean Stew

2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 pound Italian sausage links, sliced 1/2 inch thick (I use Andouille sausage instead of Italian.)
2 onions, minced
1 fennel bulb, tops discarded, halved, cored, and sliced thin (I omit this altogether because I don't like the licorice taste of fennel.)
6 garlic cloves, minced


1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth (if you need more liquid, add more broth and/or wine)
2 bay leaves
2 (15 ounce) cans cannellini beans, drained and rinsed
6 ounces baby spinach (about 6 cups)
Grated Parmesan cheese for serving

1. Dry chicken and season with salt and pepper. Heat one tablespoon oil in a 12 inch skillet over medium-high heat until shimmering.  Brown half the chicken on both sides, about 5-8 minutes; transfer to bowl.  Repeat with the other half; transfer to bowl.

2.  Heat remaining tablespoon oil over medium-high heat until shimmering.  Brown sausage well, about 3 minutes; transfer to bowl with chicken.  Pour off all but 1 tablespoon fat left in pan; add onions, fennel (if using), garlic, tomato paste, thyme and red pepper. Cook over medium-high heat until vegetables are softened and lightly browned, about 8-10 minutes. 

3.  Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits.  Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.  Stir in remaining 3 cups broth and bay leaves.  Nestle browned chicken and sausage with any accumulated juice into slow cooker. Cover and cook until chicken is tender, about 5 hours.  Add beans and spinach during last hour of cooking.

4.  Transfer chicken to cutting board and shred into bite size pieces. Remove any fat from the surface using a large spoon. Remove bay leaves. Add chicken back in and serve with shredded Parmesan cheese.

September Cooking 3 Slow Cooker

I made this Sunday and it was so good. We had this for dinner and have 4 servings to go into the freezer for an quick and easy dinner in the future.  

Beef and Barley Soup

2 Tablespoons vegetable oil

3 onions, minced

¼ cup tomato paste

1 Tablespoon minced fresh thyme or 1 teaspoon dried

½ cup red wine

1 (28 ounce) can crushed tomatoes

4 cups beef broth

2 carrots, peeled and chopped medium

1/3 cup soy sauce

½ cup pearl barley

1 pound beef steak

Salt and pepper

¼ cup minced fresh parsley 

Heat oil in a 12 inch skillet over medium-high heat until shimmering.  Add onions, tomato paste, and thyme and cook until onions are softened and slightly brown, 8-10 minutes.  Stir in wine, scraping up any browned bits; transfer to slow cooker. 

Stir in beef broth, tomatoes, carrots, soy sauce, and barley into slow cooker.  Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, about 7-8 hours on low. 

Shred beef on cutting board and return to slow cooker.  Stir in parsley and adjust salt and pepper if needed.

Slow Cooker Beef Stroganoff

Beef Stroganoff (Slow Cooker)

1 ½ pounds beef stew meat, cut into ¾ inch cubes

1 tablespoon cooking oil

2 cups sliced fresh mushrooms

½ cup sliced green onions

2 cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon dried thyme

¼ teaspoon pepper

1 bay leaf

1 ½ cups beef broth

1/3 cup dry sherry 

1 8 ounce carton dairy sour cream

½ cup all-purpose flour

¼ cup water 

 Hot cooked noodles

    1.     In a large skillet brown beef in hot oil.  Drain off fat. 

2.     In a 3 ½ quart crockery cooker combine beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf.  Pour beef broth and sherry over all. 

3.     Cover; cook on low heat setting for 8 to 10 hour or on high heat setting for 4 to 5 hours.  Discard bay leaf. 

4.     If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water.  Stir about 1 cup of the hot liquid into sour cream mixture.  Return all to cooker; stir to combine.  Cover and cook on high heat setting for 30 minutes or until thickened. 

5.     Serve over hot cooked noodles.  Serves 6.

The Soup Project--Slow Cooker Italian Meatball Soup

2 slices white bread, torn into quarters
1/2 cup whole milk
1 pound meatloaf mix
1/2 cup Parmesan cheese grated, plus more for serving
3 tablespoons minced fresh parsley
1 large egg yolk
6 cloves garlic, minced
1 1/2 teaspoons minced fresh oregano
Salt and pepper
1 onion, minced
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
8 cups low-sodium chicken broth
8 ounces kale, stemmed and cut into 1/4 inch strips
6 ounces orzo (about 1 cup)

1. Mash bread and milk into a paste in a large bowl.  Mix in meatloaf mix, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt, and
1/2 teaspoon pepper.  Pinch off and roll mixture into tablespoon sized meatballs (about 30).  Microwave meatballs on a large plate until fat renders and meatballs are firm (about 3 - 5 minutes).  Pour off fat and transfer to slow cooker. 

2.  Microwave onions, remaining 3 cloves of garlic, oil, and red pepper flakes in a bowl, stirring occasionally until tender, about 5 minutes.

3.  Add broth to slow cooker.  Cover and cook on low 4-6 hours until meatballs are tender. 

4.  Stir in kale and orzo and cook on high 30-45 minutes until kale and orzo are tender.  Season with salt and pepper to taste and serve with additional Parmesan and olive oil.


So good. I serve it with buttered and toasted sourdough bread.



Slow Cooker Chicken Bouillabaisse

 

Slow Cooker Chicken Bouillabaisse

This is another recipe from Slow Cooker Revolution by The Editors of America's Test Kitchen. 

1 tablespoon olive oil
1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small fennel bulb (about 8 oz.), tops discarded, halved, cored, and sliced thin
4 cloves garlic, minced
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crushed
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/4 cup pastis, Pernod, or ouzo
1/2 cup dry white wine
4 cups low sodium chicken broth, plus extra as needed 
12 oz. Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 (3 inch) strip of orange zest
1 (14.5 oz.) can diced tomatoes, drained
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 tablespoon minced fresh tarragon or parsley

1. Heat 2 tablespoons oil in a 12 inch skillet over medium high heat until shimmering.  Add leek, fennel, garlic, tomato paste, saffron, and cayenne and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in pastis and wine, scrapping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker. 

2. Microwave potatoes with remaining 1 tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 3 minutes; transfer to slow cooker. Stir in remaining 3 cups broth, tomatoes, and orange zest. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.  

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, then remove fat from surface using large spoon. Discard orange zest. 

4. Stir in shredded chicken and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) stir in tarragon, season with salt and pepper to taste.