What's (Slow) Cookin?

I've had this Southern Living Slow Cooker cookbook for a few years and it's been collecting dust. My husband had been pretty much begging me to make some type of stew for weeks, so I grabbed my SLSC cookbook and made an amazing beef stew that we devoured. That recipe went so well, we've decided to try and make most of the recipes in the cookbook this winter. Tonight is BBQ beef sammies. I would recommend this cookbook to anyone looking for easy, hearty, yummy slow cooker recipes.

Southern Living Slow-Cooker Cookbook at Amazon

Chunky Beef Stew Recipe from SLSC Cookbook

This classic French braised beef, red wine, and vegetable stew is made simple and delicious.

Prep time: 15 minutes Cook time: 4 hours 30 minutes

Ingredients

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2 pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup dry red wine (something you wouldn't mind drinking! splurge a little, it's worth it!)

2 cups coarsely chopped carrots

1 1/2 cups chopped yellow onion

1/2 cup low-sodium beef broth

1 tablespoon no-salt-added tomato paste (look for the kind in the tube in the Italian section)

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/8 teaspoon ground cloves

1 (14.5 oz) can diced tomatoes, undrained (I like the kind with no added salt, Trader Joe's brand is great)

1 bay leaf

Instructions

1. Heat oil in a Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high.

2. Add beef to Dutch oven; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from Dutch oven.

3. Add wine to Dutch oven; bring to a boil, scraping bottom to loosen browned bits. Add reserved garlic, beef, remaining teaspoon salt, remaining 1/4 teaspoon pepper, carrots, and remaining 8 ingredients; bring to a boil.

4. Transfer beef mixture to a 4- or 5-quart slow cooker.

5. Cover and cook on HIGH for 4 1/2 hours. Remove and discard bay leaf. Makes 6 Servings.

Enjoy!