Thursday, March 18, 2010

Beef stew

Another "put it in the oven and forget about it" recipe, which could also be modified to work in a slow cooker.

  • 2 pounds stewing beef, cubed
  • 1 or 2 medium onions, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 can diced tomatoes
  • 1 cup water, wine, or beef broth (or more, to cover)
  • 1-2 cloves garlic, peeled and chopped
  • salt and pepper to taste
  • hot sauce (just a couple of drops), if desired
  • (optional) 1 Tbsp arrowroot flour to thicken (if using, dust the stewing beef with it first)
  1. Combine all ingredients in a roasting pan.
  2. Place, covered, in a 350-degree oven for two hours, or until everything is tender.

Chicken Cacciatore

Chicken Cacciatore is an Italian dish - the word cacciatore means hunter, and refers to a meal prepared "hunter-style". This is delicious on its own, or over cauliflower rice or spaghetti squash, and making it in a slow-cooker means you've got the time to do other things instead.

  • 3 or 4 chicken breasts, minus skin and bones
  • 1 medium onion, chopped
  • 1 can diced tomatoes
  • 1/2 can tomato paste
  • 1 green pepper, chopped
  • 2-3 cloves garlic, peeled and chopped
  • optionally, a dozen mushrooms, sliced
  • optionally, a cup of red wine (adds extra flavour)
  • seasoning - salt, pepper, oregano, bay leaf, basil
  1. Combine all ingredients in a slow-cooker, set on "low" heat, and let heat for six to eight hours. (Remove bay leaves before serving!)
  2. If using the wine, or if it's otherwise a bit runny, turn it to "high" heat and uncover for the last 30 minutes to 1 hour of cooking.