Ashland Living - Daily Independent Winter 2018 - Page 43

It’s a busy time, but it’s always the right time for a hot meal easily made in the slow cooker. There are some ideas that practically cook themselves — just add a salad and hearty bread for a meal . BEST CROCK POT BEEF STEW from 4 TBSP olive oil 2 tsp minced garlic 2 lbs trimmed beef chuck, cut into 1-2-inch cubes 1/4 cup of flour, tossed with meat to coat (OPTIONAL: add 1/2 tsp seasoned meat tenderizer) 5-10 red potatoes, diced 1 medium onion, chopped 2 cups sliced carrots, about 3-4 2 cups sliced celery, 3-4 stalks 1 cup of red cooking wine** 1 cup beef stock or canned beef broth 1 can diced tomatoes, drained {14.5 oz} 1 bay leaf 1/2 tsp dried thyme 1 tsp dried parsley Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours. To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. ASHLAND LIVING | WINTER 2018 | 43