Recipe: Slow Cooker Beef Stew

Indulge in Cozy Comfort: Unlocking the Magic of Slow Cooker Beef Stew

As the temperatures drop, there's no better way to embrace the season than with a bowl of hearty slow cooker beef stew. In this blog post, we'll explore the art of slow cooking and share a mouthwatering recipe that promises both convenience and deliciousness. Get ready to elevate your comfort food game and create a culinary experience that's perfect for chilly nights and laid-back weekends.

Why Slow Cooker Beef Stew?

Discover the secret to unlocking the full potential of your slow cooker – transforming tough cuts of beef into succulent, flavorful perfection. With minimal effort, you can achieve a rich, savory stew that tantalizes the taste buds. Dive into the convenience of set-it-and-forget-it cooking, allowing you to enjoy a warm, satisfying meal without the fuss.

The key ingredients that elevate this slow cooker beef stew to culinary masterpiece status include:

• Quality Beef Chuck: This cut is well-marbled and, when slow-cooked, becomes fork-tender, infusing the stew with rich flavor.

• Flavourful Broth: A good-quality broth enhances the overall depth and savoury character of the dish.

• Red Wine: For an extra layer of complexity. Ust it to deglaze the pan after browning the beef. This step contributes a nuanced richness to the stew.

• Aromatics - Onion and Garlic: These aromatic ingredients provide a flavourful base.

• Root Vegetables - Carrots and Potatoes: Add sweetness and heartiness. These vegetables not only contribute flavour but also absorb the savory essence of the stew.

• Celery: Add celery stalks for a mild, herbal note that complements the other ingredients.

• Frozen Peas: Add a burst of color and freshness. This maintains their vibrant green colour and ensures a pop of sweetness in every bite.

• Herbs - Bay Leaves, and Thyme: Enhance the stew's aroma and flavour . These herbs contribute a fragrant and earthy dimension to the dish.

• Tomato Paste/Puree: Intensify the richness and deepen the color of the stew. This adds a subtle tangy element that balances the savory flavorus.

Final Touch and Serving Suggestions:

• Garnish with Fresh Herbs: Just before serving, sprinkle a handful of fresh chopped parsley or thyme over the stew. This adds a burst of color and a pop of freshness.

• Crusty Bread, Biscuits, or Dinner Rolls: The bread is perfect for soaking up the flavourful broth.

• Creamy Mashed Potatoes: For an extra layer of comfort, spoon the slow cooker beef stew over a bed of creamy mashed potatoes.

• Side Salad: Balance the richness of the stew with a simple side salad. A light vinaigrette or lemon-based dressing can provide a refreshing contrast to the hearty main course.

• Wine Pairing: If you've used red wine in your stew, consider serving the same wine alongside the meal. A robust red wine, like a Cabernet Sauvignon or Merlot, complements the savoury flavours of the beef.

Embrace the warmth and comfort of the season with this ultimate slow cooker beef stew recipe. Perfect for busy schedules and lazy weekends, this dish is a celebration of simplicity and flavour – your taste buds will thank you!

Slow Cooker Beef Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6

Ingredients

1.5 kg (3.3 lbs) stewing beef (about 1 inch cubes)
1/4 cup flour for the beef
1/4 cup olive oil 
4 carrots, peeled sliced into ½ inch rounds
4 celery stalks, diced
1 medium onion, diced
5 small russet potatoes, peeled and diced into 1/2 inch cubes
3-4 garlic cloves, minced
1 cup red wine (if you drink it you can cook with it)
2 tbsp worcestershire
1 cup tomato puree
4 cups reduced sodium beef stock
1 handful fresh thyme
2 bay leaves
1/2 tsp black pepper
2 cups frozen peas (optional)

For the roux
1/4 cup butter
1/4 cup AP flour

Instructions

• In a large bowl add the stewing beef and ¼ cup flour, toss to coat. 

• Set your slow cooker to saute mode. If your slow cooker doesn’t have this feature, use a frying pan. Add your olive oil, beef and brown the chunks. It should only take about 2-3 minutes. Work in batches if you need, to avoid crowding the pan or slow cooker.

• Remove the beef using a slotted spoon and set aside.

• To the slow cooker or same pan,add your wine and stir and scrape all the bits from the bottom of the pan. Let that simmer for 1-2 minutes and add it to your slow cooker if using a pan. 

• Turn the slow cooker off, add all your ingredients (except the flour and butter for the roux) and mix to combine. Cover and set your it to low, for 8 hours. Alternatively, you can set it to high for 4-5 hours. 

• Make the roux by adding the flour and butter to a small pot and cook on low, whisking continuously until smooth, this should take about 3-4 minutes. 

• During the last 30 minutes of cook time add the roux and frozen peas to your slow cooker, stir, cover and let it continue to cook until it’s complete the cooking time.

• Top with fresh parsley and serve with fresh crusty bread or  homemade biscuits.

Recipe: Crunchy Pumpkin Spice Granola

Savor the Season with Crunchy Pumpkin Spice Granola!
As the leaves change colors and the crisp autumn air settles in, it's time to indulge in the warm and inviting flavours of the season. Kitchen Confession presents our newest creation: Crunchy Pumpkin Spice Granola.
This delightful blend is crafted with care, combining wholesome oats, crunchy nuts, and a perfect balance of seasonal spices. Each bite takes you on a sensory journey, combining the comforting taste of pumpkin with the familiar warmth of cinnamon, nutmeg, and cloves.
Fall in love all over again with pumpkins as this delicious granola infuses the essence of the season into your breakfast routine. Whether topping your yogurt, sprinkling over a warm bowl of oatmeal, or simply enjoying it by the handful, this granola adds a delightful, autumnal crunch to every bite.
Not only does our Crunchy Pumpkin Spice Granola taste incredible, but it also boasts a list of nutritious ingredients. Packed with fiber, protein, and natural sweetness, this granola embodies the perfect balance between indulgence and health.
So, step into the autumn spirit and let our Crunchy Pumpkin Spice Granola awaken your taste buds. Experience the magic of the season as every mouthful transports you to cozy fireside chats, vibrant foliage, and the simple joy of cooler days. It's time to celebrate fall with a delectable blend that captures the very essence of this enchanting time of year.

Crunchy Pumpkin Spice Granola

Prep Time 5 minutes
Cook Time 20-30 minutes
Total Time 35 minutes

Ingredients

3 cups old fashioned oats
1/2 cup milled flaxseed
1/2 cup sliced almonds
1/2 cup chopped pecans
1/3 cup pumpkin seeds
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/3 cup honey
1/3 cup maple syrup
1/2 cup pumpkin puree
1/4 cup coconut or avocado oil
2 teaspoons vanilla
1 cup dried blueberries

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

• In a large bowl combine the oats, flaxseed, almonds, pecans, pumpkin seeds, pumpkin pie spice and salt.

• In another bowl combine the honey, maple syrup, pumpkin puree, oil, and vanilla. 

• Add the wet mixture to the dry mixture and stir to combine until everything is coated. Spread onto the prepared baking sheet in an even layer and bake for 20 to 30 minutes stirring halfway through the cook time until golden around the edges. Let cool completely on the pan before breaking up and stir in dried fruit. Store in a container at room temperature for up to 2 weeks.

Recipe: Butternut Squash and Kale Cavatelli

It’s spring but someone forgot to remind Mother Nature of the temperature change. Even though it’s a little less like spring outside it doesn’t stop me from craving the light bright meals that remind me of the season. One dish that's perfect for this time of year is Butternut Squash and Kale Cavatelli. This pasta dish is packed with healthy veggies and comforting tiny pasta. If you still need a reason to try this recipe here are a few more reasons as to why you should give this recipe a try:

• Butternut Squash is a Nutritional Powerhouse

• Butternut squash is a great source of fiber, vitamins A and C, and potassium. Not only does it add a sweet and nutty flavor to the dish, but it also provides important nutrients that support your overall health.

• Kale is a Superfood

• Kale is another healthy ingredient in this dish that provides a variety of health benefits. Kale is high in antioxidants, vitamin K, and iron. It's also a great source of fiber and can help support healthy digestion.

• Cavatelli is a Delicious and Versatile Pasta

• Cavatelli is a type of pasta that's perfect for this dish. Its small size and shape make it easy to combine with the other ingredients, and its chewy texture adds a great contrast to the soft butternut squash. Plus, you can easily substitute other types of pasta if you prefer.

• The Flavors of Fall

• Roasting the butternut squash adds a nutty and sweet flavor, while the kale provides a slightly bitter taste that balances out the dish. The addition of Parmesan cheese adds a salty and savory kick to the dish.

Butternut Squash and Kale Cavatelli is easy to make, packed with healthy ingredients, and puts an instant smile on your face :) Give it a try andlet me know what you think. I love hearing from you.

Butternut Squash and Kale Cavatelli

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 1 medium butternut squash, deseed and cut into 1/2 inch cubes

• 2 cups firmly-packed chopped kale

• 4 unpeeled cloves garlic

• 6 tablespoons extra-virgin olive oil

• 1 tablespoon fresh minced thyme

• Salt and pepper to taste

• 1/2 cup chicken stock

• 2 tablespoons unsalted butter

• 1/4 tsp red pepper flakes

• 1 16 oz. bag (8 cups) of cavatelli, cooked according to package instructions

• 1/3 cup grated Parmesan cheese

Instructions

• Preheat oven 400F and place butternut squash in a single layer on a rimmed baking sheet, leaving room for the kale and garlic. Drizzle olive oil, thyme, and salt and pepper to taste over everything, toss to coat and roast for 25-30 minutes until squash and garlic is tender and kale is crispy. Remove skins from garlic, finely mash into a paste, and toss into butternut squash/kale.

• Divide the roasted squash and add 1/2 to a small bowl, top with chicken stock and blend into a pure using an immersion blender, set aside.

• In a large pan add butter, the remaining half roasted butternut squash, kale, garlic paste, squash puree and heat through.

• Pour in the cooked cavatelli and tossing until everything is combined and cook for 2 minutes. Remove from heat, season with additional salt and pepper is needed, mix in the parmegiano reggiano and enjoy!

Recipe: Quick Chunky Beef Chili

Over the years I’ve made many pots of chili but this quick and chunky chili recipe is my absolute favourite. I like to add fresh jalapeños, cheese, sour cream, green onion, and forget the spoon just use crispy tortilla chips instead!

Frequently Asked Questions:

CAN YOU FREEZE CHILI?

Yes, chili is the perfect freezer meal. Divide the cooked chili it into single portions and let it cool. Label the container with the contents and date, then transfer to the freezer. You can keep your chili in the freezer for about three months.

To reheat, simply let the chili thaw in the refrigerator over night and reheat in a pot over low heat, adding water if needed, until warm, or microwave on high for 2 minutes.

HOW LONG SHOULD YOU COOK CHILI?

You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. Chili is one of those dishes that tastes better the longer it cooks. If you do plan to let your chili simmer for a longer period of time, make sure to cover the pot with a lid so it doesn’t dry out. Check it occasionally to make sure all the liquid hasn’t evaporated. If it has, simply add a little water or beef broth.

Quick Chunky Beef Chili

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mary Mammoliti | Kitchen Confession

Ingredients

1 1/2 pound lean ground beef
2 tablespoon olive oil
1 medium onion chopped
2 tablespoons tomato paste
1 red bell pepper, diced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 (19 fl oz/540 ml) can red kidney beans, drained & rinsed
1 (19 fl oz/540 ml) can pinto beans, drained & rinsed
1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
1 cup beef broth (add more if you like)
Salt & pepper to taste

Toppings (optional)

Shredded cheddar cheese
Sour cream 
Sweet Potato Tortilla Chips

Instructions

1. Add olive oil to a large pot over medium-high heat.

2. Add the beef to the pot and cook for 5 minutes, breaking it up as you go, until brown.

3. Pour in the onion and red bell pepper and sauté for 5 minutes or until softened.

4. Stir in the tomato paste, Worcestershire sauce, soy sauce and stir until tomato paste has coated the beef mixture.

5. Add the beans, diced tomatoes, beef broth, cocoa powder, chili powder, garlic powder, cumin, paprika, and cayenne pepper.

6. On high heat bring the ingredients to a gentle boil, reduce the heat, cover leaving a slight opening and let it simmer for 30 minutes, stirring occasionally.

7. Taste and add more salt & pepper if needed, serve with desired toppings and enjoy.