Beef Stew – Bead Yarn & Spatula

With the cold temperatures outside you may be looking for meals that are hearty, comforting and most important of all… easy to make. This beef stew covers all those bases.

I began by adding my vegetables – potatoes and carrots – along with fresh thyme, ginger and garlic in the bottom of my slow cooker.

Next I topped the vegetables with beef stew meat that dredged in a mixture of flour, allspice, salt and pepper.

I reserved the excess seasoned flour from the beef and whisked it with water and Worcestershire sauce and then poured it over the meat and potatoes along with a can of Mexican-style tomatoes.

I covered my slow cooker and cooked the beef stew on low for 7 hours and this is the deliciousness that resulted.

It was incredibly flavorful, the beef was wonderfully tender and it had just enough kick to it.

Slow-Cooker Caribbean Beef Stew

Servings: 4
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Ingredients:

3 sprigs thyme

1/2 all-purpose flour

1/4 teaspoon ground allspice

Kosher salt and freshly ground black pepper

2 pounds beef stew meat, cut into 1 1/2-inch cubes

1 pound Yukon gold potatoes, peeled and quartered

3 medium carrots, peeled and cut crosswise into thirds

1 1-inch ginger piece, peeled and finely chopped

1 clove garlic, finely chopped

2 teaspoons Worcestershire sauce

1 10-ounce can Mexican-style diced tomatoes with green chiles (Rotel)

Directions:

Put the potatoes, carrots, 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker

Strip the leaves from the remaining thyme sprig and chop; combine with the flour, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the beef and toss to coat. Add to the slow cooker on top of the vegetables and reserve the excess flour.

Add 1/2 cup water and the Worcestershire sauce to the reserved flour and whisk everything together, then add to the slow cooker. Pour the tomatoes on top.

Cover and cook on low for 7 hours or high for 4 hours.

Recipe from Food Network

For this week’s Slow Cooker Sunday meal I’m bringing you a dish with flavors from North Africa, specifically Morocco. Spices are used extensively in Moroccan food… Hence bringing together a multitude of wonderful flavors. So, it’s no surprise that this week’s Moroccan Spiced Butternut Squash and Beef Stew is full of flavor.

To begin I placed 2lbs. of cubed beef chuck in the bottom of my slow cooker.

After mixing together ground ginger, turmeric, paprika, cinnamon, salt and pepper in a small bowl, I sprinkled it over the beef and tossed it to coat the meat.

Next I added in a small diced onion and a can of peeled whole tomatoes (with the liquid) and crushed the tomatoes with my hands.

And finally I put butternut squash chunks on top of everything and sprinkled salt over it and added water. If you cannot find fresh butternut squash use frozen instead.

I cooked it on low for 7 hours and the aroma was amazing when I uncovered it.

I served it over white rice and while it was delicious the first day it was even more so the following day as the flavors continued to develop.

Slow Cooker Moroccan Spiced Butternut Squash and Beef Stew

Servings: 4-6
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Ingredients:

2 teaspoons ground ginger

2 teaspoons ground turmeric

1 1/2 teaspoons sweet paprika

1/4 teaspoon ground cinnamon

1 tablespoon and 1 teaspoon Kosher salt, divided

1 teaspoon black pepper

2 pounds beef chuck, cut into 1 1/2 inch cubes

1 small onion, diced

1 28oz. can peeled whole tomatoes (with liquid)

1 butternut squash (about 2lbs.) peeled and cut unto 1 1/2 cubes

Directions:

Place the beef in the slow cooker.

In a small bowl mix together the ginger, turmeric, paprika, cinnamon, 1 tablespoon salt, and black pepper. Sprinkle over the beef and toss to coat well.

Add the onion and tomatoes with their liquid and crush the tomatoes with your hand.

Place the butternut squash chunks on top and sprinkle with remaining teaspoon of salt and 1 1/2 cups water.

Cover and cook on low for about 7 hours, until the beef is tender. Serve over rice.

From Food Network Magazine, October 2015. Reynolds Slow-Cooker Favorites