Slow-Cooker Chicken Burrito Bowls

From Kitchn.

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Christina Tosi’s Crockpot Cake

From New York Times.

Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her forthcoming cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work. That only works if you don’t sleep much, or have a part-time job. This is a recipe for a weekend afternoon, or for cooking from the moment you get home until the very near end of a dinner party. It is a four-to-six hour affair.

1/2 pound/226 grams unsalted butter (2 sticks), at room temperature
1 1/4 cups/250 grams granulated sugar
1/4 cup/45 grams packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup/180 milliliters buttermilk
1/3 cup/80 milliliters neutral oil, like canola or grapeseed
1 1/2 cups/180 grams cake flour
1 teaspoon baking powder
1 teaspoon kosher salt

1. Put all but 1 tablespoon of the butter and the sugars in the bowl of a stand mixer and cream with the paddle attachment at medium-high speed, until the mixture is smooth and pale, approximately 3 to 4 minutes. Mix in the eggs and vanilla, then continue to mix for another 3 minutes, until fluffy. Add the buttermilk and oil and mix briefly to combine.

2. Set the mixer to a very low speed and add the cake flour, baking powder and salt, mixing for a minute or so and scraping down the sides of the bowl once or twice, until the batter has just come together, with no lumps.

3. Use the remaining tablespoon of butter to grease the interior of a slow cooker, then pour the batter into the pot. Cover and cook on low for somewhere in the neighborhood of 4 to 6 hours, until the cake has set and is cooked through at the center. To serve, run a knife around the edge of the slow cooker to loosen the cake and then carefully invert onto a platter, or simply spoon the cake out of the slow cooker.

Yield: 6 to 8 servings

Adapted from “Milk Bar Life” (Clarkson Potter, April 2015)

Vaguely Vietnamese Slow Cooker Pork Tacos

From the New York Times.

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours.

1 tablespoon sesame oil

1 medium-size yellow onion, peeled and diced

8 cloves garlic, peeled and minced

2 tablespoons fresh ginger, peeled and minced

1/2 cup hoisin sauce

1/4 cup fish sauce

1 tablespoon sriracha sauce

1/2 bone-in pork shoulder, skin and fat removed, approximately 5 pounds

12 to 16 flour tortillas, warmed

1/3 cup rice vinegar

2 teaspoons grated fresh ginger

1 tablespoon sesame oil

2 tablespoons neutral oil, like peanut or grapeseed

1 teaspoon sriracha sauce, or to taste

1 small green cabbage, cored and sliced thinly

2 medium-size cucumbers, peeled and sliced into julienne

2 medium-size carrots, peeled and sliced into julienne

1 Asian pear, peeled, cored and sliced into julienne

1/2 bunch fresh cilantro, rinsed, dried and roughly chopped

1. Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.

2. Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.

3. Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

4. Meanwhile, make the slaw. Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.

5. Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Yield: 6 to 8 servings

Slow-Cooker Lemon Garlic Chicken

From the Kitchn's 15 Splendid Meals from the Slow Cooker.

Serves 2 to 4 with leftovers

4 to 5 pound chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins
2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth
2 sprigs rosemary

For the gravy:
1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours (according to your slow-cooker's instructions and particular settings). Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.

While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.

Notes:

• To make this recipe in the oven, take a look at this recipe.

• Cooking times longer than 6 hours are not recommended. With longer cooking, the chicken bones start to become too soft, making it difficult to separate the meat and get a good gravy.

• Rosemary tends to get bitter if cooked for too long. Adding it in the last half hour of cooking helps give the dish rosemary flavor without the bitterness.

• The garlic cloves cooked with the chicken make an excellent spread. Pop them out of their skins, mash with a bit of salt, and serve with slices of crusty bread.

Slow Cooker Moroccan Stew

From Barre3

This spicy vegetable, lentil, and chickpea stew is made with cinnamon and paprika, traditional North African spices. Bell peppers, zucchini, and butternut squash are major sources of vitamins and minerals, while lentils and chickpeas are forms of lean protein, helping you stay fuller longer.

I like to top my stew with a drizzle of olive oil, big dollops of thick Greek yogurt, and fresh mint. Remember to choose whole-fat yogurt, as it’s less processed than reduced or nonfat. This is a fantastic fall-themed meal that covers all nutritional bases but doesn’t skimp on flavor! It will taste even better the next day, after the flavors have time to meld and deepen.

Slow Cooker Moroccan Stew

Serves 6-8 

1 large red bell pepper, diced

1 large orange bell pepper, diced

4 cups butternut squash, diced

2 zucchini, chopped

1 large yellow onion, diced

3 garlic cloves, minced

1 15-oz. can diced tomatoes

1 cup green lentils, dry

2 bay leaves

1 can chickpeas, drained and rinsed

4 cups water or veggie broth

1 tsp. red chili flakes

1 tsp. smoked paprika

1 ½ tsp. cinnamon

2-3 tsp. salt

Greek yogurt, for serving (For a dairy-free option, top with sliced avocado)

Fresh mint, for serving

Olive oil, for drizzling

Combine all ingredients, except the chickpeas, greek yogurt, fresh mint, and olive oil, in a slow cooker. Turn heat to low and cook for 9 hours. Add the chickpeas and cook on low for one more hour. Taste and add more salt if necessary.

Serve bowls of stew with a drizzle of olive oil, big dollops of Greek yogurt, and fresh mint.

*I like to throw all the ingredients in the slow cooker at night right before I go to bed. In the morning, just add the chickpeas, cook for another hour and the soup will be ready for lunch!

Slow Cooker Recipes

Link to 105 Slow Cooker Favorites from Cooking Light.

Slow Cooker Chicken Enchilada Soup

From Kitchn.

Serves 6

For the soup:Neutral cooking oil, such as canola or safflower
1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 ripe tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if needed
1 (15-ounce) can yellow corn, drained
1 (15-ounce) can black beans, drained
2-3 pounds chicken thighs, skins removed (See Recipe Notes)
Heavy cream, to taste (optional)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional

For serving:Grated cheddar cheese
Sour cream
Tortilla chips
Cilantro

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.  Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. 

Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste. 

Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.

Recipe Notes

• You can use bone-in or boneless, skinless chicken thighs. I used bone-in for a rich, complex soup, but boneless are easy because you don't have to pull them out.
• This recipe can easily be doubled and frozen for another time. Transfer the cooled soup to a freezer-safe plastic bag labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste. 

Spanish Baked Beans

You can adjust from vegetarian to meaty by adding up to 8 oz (225 g) dry chorizo sausage or a piece of lean smoky bacon or smoked turkey thigh. While you're at it, we recommend soaking and simmering dried beans. The sodium count is lower than that of canned beans, even if they're drained and rinsed.

Ingredients

• 1/3 cup (75 mL) extra-virgin olive oil
• 4 cups (1 L) sliced Spanish onion, (1 large)
• 4 cloves garlic, sliced
• 2-1/2 tsp (10 mL) smoked sweet paprika or sweet paprika
• 3 (19 oz/540 mL each) navy beans, drained and rinsed
• 1 can (28 oz/796 mL) diced tomatoes
• 1-1/2 tsp (7 mL) salt
• 1 bay leaf
• 1 tsp (5 mL) dried rosemary

Preparation

In large skillet, heat oil over medium heat; cook onion, garlic and paprika, stirring often, until onions are softened, about 10 minutes. Transfer to slow cooker.

Stir beans, tomatoes, salt, bay leaf and rosemary into slow cooker.

Cover and cook on low until bubbly and thickened enough to scoop, about 6 hours. Discard bay leaf.

Source : Canadian Living New Slow Cooker Classics

Chunky Beef and Chickpea Chili

With lots of spice and chunks of beef, it's no wonder that this comforting, nourishing chili is a big favourite.

• 1 tbsp (15 mL) vegetabIe oil
• 2 lb (907 g) stewing beef, cut in 1/2 inch cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 can stewed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup (250 mL) beef stock
• 1 can tomato paste
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 3/4 tsp (4 mL) salt
• 1 sweet red pepper, chopped

Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew: 
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.

Soy-Glazed Chicken Hot Pot

Soy sauce is key to the flavour and colour of this dish. To cut extra salt, we have chosen sodium-reduced soy sauce rather than regular and gone a step further with sodium-reduced chicken broth. This cuts the sodium by more than half.

2 tsp vegetable oil
8 chicken thighs
1 cup mushrooms, halved
1 onion, sliced
1 piece ginger, peeled and sliced
2 cloves garlic, minced
pinch hot pepper flakes
1 cup chicken stock
1/4 cup sodium-reduced soy sauce
1 tbsp granulated sugar
3 tbsp cornstarch
1 sweet yellow or green pepper, chopped

1. In a large skillet, heat oil over medium-high heat. Brown chicken, in batches if necessary. Transfer to slow cooker.

2. Drain fat from skillet. Fry mushrooms, onions, ginger, garlic and hot pepper flakes over medium heat, stirring occasioanlly, until onion is softened, about 5 minutes. Scrape into slow cooker.

3. Add chicken broth, soy sauce and sugar to skillet. Bring to boil, scraping up brown bits from the bottom of the skillet. Scrape into slow cooker. Stir to combine.

4. Cover and cook on low until juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat. Move chicken and vegetables to one side.

5. In a small bowl, whisk cornstarch with 1/4 cup water; whisk into liquid in slow cooker. Stir in yellow pepper. Cover and cook on high until thickened and pepper is tender-crisp, about 15 minutes.

Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day or freeze for up to 1 month.

Moroccan Chicken Thighs with Chickpeas and Cumin

• 2 16-ounce cans chickpeas, rinsed and drained
• 1 15-ounce can whole plum tomatoes, drained and cut into 1-inch cubes
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 1 medium-size red onion
• Chopped 1/4 cup golden raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1/2 teaspoons ground cumin
• Pinch of paprika
• 4 boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons creamy peanut butter, almond butter, or cashew butter
• 1/4 tsp cayenne (optional)

• DIRECTIONS

  • 1
    Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water,cumin, and paprika in the slow cooker; stir well. Scatter the chicken on top. Coverand cook on LOW until the chicken is tender and cooked through, 6 to 7 hours.
  • 2
    Stir in the nut butter. Serve hot over the couscous, garnished with the cilantro.

  NOTES

  Serve over hot cooked couscous or brown rice. Garnish with chopped fresh cilantro. Serve this with a salad with sliced fresh oranges and radishes.

  Source: (Not Your Mother’s Slow Cooker Cookbook)

Indonesian Chicken in Peanut Sauce

This quick, saucy chicken dish is characteristic of Southeast Asian cooking, which pairs peanuts so deliciously with chicken. Serve with plenty of rice.

Ingredients

• 8 skinless chicken thighs
• 5 carrots, thickly sliced
• 2 onions, chopped
• 2 cloves garlic, minced
• 1-1/4 cups (300 mL) water
• 3/4 cup (175 mL) smooth peanut butter
• 1/4 cup (60 mL) soy sauce
• 1/2 tsp (2 mL) ginger
• 1/4 tsp (1 mL) hot pepper flakes
• 1 cup (250 mL) frozen peas
• 1 tsp (5 mL) white wine vinegar
• 2 green onions, sliced
• 1/2 cup (125 mL) chopped unsalted peanuts

Preparation

Arrange chicken in Dutch oven; top with carrots, onions and garlic.

Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.

Cover and cook in 350°F (180°C) oven for about 1-1/2 hours or until juices run clear when chicken is pierced.

Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.

Additional information :

Slow-Cooker Simmer
Use 16- to 24-cup (4 to 6 L) slow cooker. Cook all but peas and vinegar on Low for 4 to 6 hours, or cook on High for 2 hours. Add peas and vinegar; cook on Low for 10 minutes. Garnish as directed.

Source : © CanadianLiving.com

Slow Cooking 101

Winter is the best time to bring out the slow cooker for making stews.

Some do's and don'ts from Linda Eckardt.

Slow Cooking Meat

In this case, it pays to be thrifty! Skip pricier prime and choice cuts and go for tougher, thicker cuts. They respond well to slow cooking, which breaks down the fibrous tissue until it's soft and tender. Try lamb or pork shoulder (aka pork butt), beef pot roast or brisket, turkey hind quarters or chicken thighs.

Although lean cuts can work (with less cooking time than their marbled counterparts, however), Eckhardt suggests putting meat in whole. "When it has bones or skin you'll get better flavor," she says. Once cooked, discard the skin and bones and shred the meat for serving.

Recipes to try:

Slow Cooker Pork Ragu

Slow Cooker Spring Beef & Vegetable Stew

Slow Cooker Balsamic-Ginger Chicken Lettuce Cups

Slow Cooking Grains, Fruits and Veggies

As with meat, opt for ingredients with heft, which stand up better to long cook times.

Grains: Whole grains, such as kasha, brown rice, bulgur and whole oats, work best. "Avoid any refined grain like white rice; if it's cooked all day it's going to be wallpaper paste," says Eckhardt. Pasta can work, but add it at the end, around the last 20 minutes of cooking.

Fruit: Steer clear of citrus and stone fruits (like cherries, peaches and apricots), which are too fragile for this cooking method. Instead, use dense fruit, such as apples and pears, cut into slices.

Vegetables: In general, root vegetables (such as carrots, sweet potatoes and turnips) are best-they're dense and fibrous and need time to break down. Avoid delicate veggies such as peas or green beans, unless you toss them in at the very end of cooking. Cut your vegetables in big chunks; as Eckhardt says, "there's no point in creating nice, diced shapes because they'll just dissolve."

Recipes to try:

Slow Cooker Sweet Potato Soup

Slow Cooker Sausage, Potato and Onion-Stuffed Peppers

Slow Cooker Applesauce Spice Cake

Do's and Don'ts

1. Always read the instructions included with your slow cooker.

2. Unplug your slow cooker when it's not in use.

3. Don't submerge a one-piece slow cooker, or the base of a multi-piece slow cooker, to clean it-it could compromise the heating component's functionality or even give you a shock. Instead, follow the cleaning instructions in the owner's manual (though you're usually safe wiping up drips with a wet cloth or paper towel).

4. Don't place a one-piece slow cooker, or the base containing the heating element, in the dishwasher. It can damage the machine.

5. Heed your slow cooker's fill line. If it's packed too full, it can boil over and make a mess.

Rules of Thumb

Cook time: This will vary based on your machine and the recipe, but in general, expect 6 to 8 hours on a low setting, and 3 to 4 hours on high. If you're concerned about timing, use the low setting. That way, you'll likely have two extra hours to go about your business while your meal cooks, says Eckhardt. "Dinner isn't going to be ruined if you have to do chores after work," she adds.

Measurements: Going without a recipe? Eckhardt gives this general guideline: 1/4 meat + 1/4 grain + 1/2 vegetable and enough liquid to cover the ingredients (see below for details). You can use water, or try chicken stock, beef broth or beer for more intense flavor.

Liquid: There's very little evaporation with slow cooking, so plan accordingly. Unless you're making soup, limit the liquid. As a rough guide, Eckhardt recommends placing your pointer finger, nail down, on the highest point of your ingredients and filling the vessel with liquid up to the bottom of the closest knuckle.

Original article appeared on WomansDay.com. 

Beef Stew

Here's another beef stew recipe; this time from Martha Stewart.

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Directions

1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Old Fashioned Beef Stew

Here's a recipe from Michael Smith that I would like to try cooking in a slow cooker.

Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.

Serving: 4 - 6 servings

ingredients

2 pounds stewing beef
a sprinkle or two sea salt and freshly grated pepper
a splash any vegetable oil
a few carrots, peeled and roughly chopped
a few stalks celery, roughly chopped
a few potatoes, peeled and roughly chopped
a few parsnips, peeled and roughly chopped
a few onions, peeled and roughly chopped
a 28 ounce can whole tomatoes
1/2 bottle hearty red wine
3 or 4 cups homemade or canned beef broth
a few bay leaves
few sprigs fresh rosemary
1 jar pickled baby white onions
few handfuls frozen peas
another sprinkle or two of salt and pepper 

instructions

Preheat a large thick-bottomed pot over medium-high heat.

Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the pot—enough to cover the bottom in a thin layer—and toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.

Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.

Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetables—reserving the other half—and all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.

Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like.