Slow-cookers
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Overnight Beef Stew
3 large celery stalks, cut into 1/2-inch-thick slices
1 large onion, cut into 16 wedges
1 lb. peeled baby carrots
2 tablespoons ground coriander
1 tablespoon ground ginger
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
4 lb. boneless beef chuck for stew, cut into 2-inch pieces
14 1/2 oz can stewed tomatoes
3 tablespoons all-purpose flour
Mix celery, onion, and carrots in a 5 1/2- to 6 1/2-quart slow-cooker pot. Combine coriander, ginger, salt, nutmeg, thyme, and pepper in a large bowl; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef.
Cover and cook on low for 8 to 10 hours or until beef is fork-tender. When beef is tender and ready to serve, strain stew over a 3-quart saucepan; return beef and vegetables to pot to keep warm. Skim and discard fat from liquid and heat liquid to boiling. Meanwhile, mix flour with 1/4 cup water in a cup until smooth. Gradually whisk flour mixture into liquid; return to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.
From: Good Housekeeping
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Slow-cooker pepper steak
1 lb. stew meat cut into 1-inch cubes
1/4 c soy sauce
1 c chopped onion
1 tsp. minced garlic
1 tsp. sugar (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1 can stewed tomatoes
2-3 large green bell peppers, sliced
1/3 c corn starch, or as needed
hot cooked rice, to serve
Place meat in slow-cooker. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger; pour over meat. Cook 5-6 hours. Add tomatoes and peppers; continue cooking 1 hr. on high. Thicken with cornstarch as needed. Serve over rice.
From: Colvin Ranch
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