Beef Stew

Here is a yummy (and easy) slow cooker beef stew recipe! I found the recipe off All Recipes. I selected it based off the over 2000 reviews. Because this was a meal that included kids (and they will refuse to eat a meal based on seeing certain ingredients) I blitzed the onions and celery in the food processor so that there were no visuals. Keep the potatoes and the carrots in the larger chunk sizes so that way they aren't mush after cooking for so long.

I prepped and assembled the meal the night before and kept it in the fridge. I woke up on Saturday morning, plugged in the slow cooker, then we ran our errands and attended our sporting events. We came back to a delish and warm stew!

I also made a loaf this dutch oven bread.

My dad's tomato based beef stew recipe can be found here!

Slow Cooker Beef Stew
Serves 6-8

3 - 4 pounds beef stew meat, cut into 1 inch cubes
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp oregano
1 heaping tsp paprika
1 heaping tsp garlic powder
2 bay leaf
2 tsp Worcestershire sauce
1 tsp of gravy master
1 onion, chopped
2 stalks celery, sliced
4 potatoes, large dice
4 carrots, sliced thick
2 cups beef broth

12 oz frozen peas

Put all the ingredients (minus broth and peas) in the slow cooker and stir together so everything is coated. Then add the beef broth and give another stir. Everything will be a soupy mess.
Cover and cook on low for 10-12 hours or on high for 4-6 hours.

About 20 minutes before serving add the bag of frozen peas.

Slow Cooked Thai Chicken

 Ok... not the best looking meal to photograph... but it was SO tasty!

Nate was the main chef of this meal and got everything going while I was at work the other day. He assembled all the ingredients and started the cooking process. After I was home from work and realized we didn't have any more lime (see Coconut and Lime Cupcakes) or any peanuts to garnish, he drove us to Wegman's when I realized . He also waited patiently while I debated on the cilantro (decided on omitting it since it was a little pricey).

This is slow cooked chicken with all sorts of yummy spices! I found the basic recipe here but I added more of the spices, extra coconut milk, and some chicken broth because we wanted a saucier texture. Crushed the peanuts in the food processor and mixed it in the chicken mix at the end. 

Next time? I'd add in some cilantro to see what we were missing. Also, keep the chicken into larger pieces otherwise it turns into a chili/blended together texture. But overall it was great!

Serve over rice or noodles. Happy eating!!

Slow Cooked Thai Chicken

Makes 4-6 servings

3 boneless, skinless, chicken breasts
1 cup medium or hot salsa
1/2 cup peanut butter
2 Tbs. lime juice
2 Tbs. soy sauce
1 1/2 tbs. brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger

1 cup chicken broth
1/2 cup coconut milk
Cilantro (for garnish)
Chopped peanuts
 

Place chicken in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic, and ginger. Pour mixture over chicken. This was really thick so I added in the chicken broth. Cook on low for 4-5 hours. Remove chicken from cooker and shred. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.
 

Serve over rice or noodles. Top with the cilantro.