It’s been a while since I’ve posted anything here. Been kind of hibernating during this cold, gray swiss winter. But, for the challenge to try new recipes, and trying new things to cook, I wake up, even during my deepest winter sleep. 😀
So, here you’ll see my second attempt (yeah, you will never see my first attempt since it completely failed…) at using my new, and very first slow cooker. We Swiss don’t use crock pots, and it’s even hard to find one to buy over here. I had to order mine online…
My interest for the crock pot came about, because one of my old american friends recommended I buy one, a couple years ago. She told me about the great advantage of being able to just throw all your ingredients into the pot in the morning, and have a finished meal in the evening, without having to check on it once. Plus, it apparently preserves the vitamins a bit since it cooks at low heat, and it makes everything taste better this way.
Since I’m like a lazy, sleepy bear during the winter season, I figured this would be a good time to try this out now.
This time I actually used a recipe from the internet (first time I didn’t…), which I only applied partially, to adjust it to my own taste for the pot roast
For veggies, I used whatever I found in my fridge, which included two leeks, two handfuls of mushrooms and two strands of celery. Oh, and some broccoli. I washed it all and chopped it all. Then put them into the bottom of the pot.
Then I added some chunks of nice beef into the pot, and cut some herbs, such as thyme, rosemary and sage, for flavor.
For the sauce I used about 1dl of white wine (the recipe required red wine, but I only had white), about 3dl of beef broth, and mixed in some tomato paste.
At the end I opened a can of diced tomatoes and added it into the pot as well.
I put the lid on, and turned the cooker to high. I let it cook for about 6 hours. I did stir it up a bit once or twice, during cooking time.
And this came out after the 6 hours.
I cooked some spelt pasta, to add some carbs, and make it a full meal.
The meat was so tender, and everything was so tasty! Yummy!
I can safely say, that my second attempt at using my crock pot, was a success! 🙂
To recap, what you need for this beef stew:
Any veggies you find in your fridge, in my case leeks, mushrooms, celery and broccoli florets.
Then you need chunks of some good beef.
Herbs such as thyme, rosemary and sage, chopped.
For the sauce you need beef broth, red or white wine, and tomato paste.
A can of diced tomatoes.
And if you wish, some pasta as a side.
And of course, a crock pot! And six hours of patience 😉
I’m not adding the quantity to this recipe since I don’t know the exact amounts of what I used. I cook with my feeling and eye. So if you’d ask me how much beef I used, I can’t tell you…sorry. i made it so that it’s enough for two.