Autumnal Slowcooker Recipes
Jamie’s Beef Stew
• 2 lbs stew beef (or beef chuck cut into 1 inch chunks)
• 1/2 bottle of dry red wine
• 3 tbsp tomato paste
• 1.5 lbs small potatoes, cut into bite sized chunks
• 3 large carrots, cut into bite sized chunks
• 2 sweet onions, diced
• 4 cloves garlic, minced
• 2 cups beef stock
• .5 Tbsp thyme
• .5 Tbsp oregano
• .25 cup of flour
• any high smoke point oil (safflower is one of my favorites!)
• salt and pepper to taste
Season the chunks of beef in salt and pepper, and toss with the flour. Set aside, and heat a heavy bottomed nonstick skillet with oil on medium high heat. Sear beef chunks on all sides in batches. Be sure not to crowd the pan, and add more oil as needed. Once the beef is done, knock the heat down to medium low, and add the onions. Add more oil if necessary, and cover, stirring a few times while cooking until they begin to soften. Add garlic after about 8 minutes, and cook for about 2 more minutes. Add the tomato paste, some salt and pepper, and the oregano and thyme to the pan. Stir to combine and cook for 1-2 minutes. After that is finished, combine everything in a crock pot. Cook on low for 8-10 hours, or on high for 4-5 hours, and try not to burn your tongue while face-planting into this vat of deliciousness immediately.
My best friend’s chili recipe is one of my favorite tastes of home, and is *super* simple to make!
• 1 medium sweet onion
• 1.5 lbs ground beef
• 1 big can diced fire roasted tomatoes
• 1 little can of tomato sauce
• 1 cp ketchup
• 2 cans kidney beans
• 2-3 tbsp chili powder
• 1 bay leaf
• 3 small cloves of garlic, minced
Cook onion on medium/med high to get nice and soft. After about 10-13 minutes, add the garlic. After cooked, remove veggies from pan and then cook beef in the same pot to brown it. Throw it all in the crock pot and cook for 8 hours on low. Remove bay leaf before pouring directly into your gullet.
No Sugar Added Applesauce
Where I’m from, October is apple-picking month! One of my favorite birthday activities used to be going apple-picking in north Georgia, and nowadays one of my favorite uses of all of those apples is making applesauce in my crock-pot! Credit goes to thekitchn.com for this one, but I’ll detail this simple recipe below. No sugar needed here at all... just set it, leave it, blend it up, and eat it however you’d like! I suggest over either cottage cheese for breakfast, or warm it up a bit and put it over some vanilla ice cream. Yum!!
• 3 lbs apples, peeled and chopped (I like Honeycrisp apples for my recipe, but use your favorite!)
• 0.5 cup of water
• 2 cinnamon sticks
• 1 Tbsp freshly squeezed lemon juice
• 0.25 tsp salt
Combine all ingredients in a crock pot and stir to mix. Cook on high for 4 hours. Blend or mash to desired apple sauce consistency, and then let cool to room temperature. Store in refrigerator for up to 5 days, or in your freezer for up to 3 months! Alternatively, funnel right into your gaping maw.