I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls! They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy. Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.
To keep us fed and the twins happy I’ve turned to my crock pot. It makes my life so much easier, it’s a great way to multi-task. I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening. My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go. I just have to keep reminding them to bring back the containers if they want more home cooked meals!
Beef Stew is one of the best things to cook in a crock pot. The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat. I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion. My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.
Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside. I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me. I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice. You can serve this stew with rice, or any other starch you prefer. Hope your family loves it the way my family does! Enjoy!
The Best Crock Pot Beef Stew
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
1. Cut roast into 1″ chunks trimming off fat.
2. Wash celery stalks and slice into 2″ sections.
3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4. Toss everything, including baby carrots, into the crock pot.
5. Sprinkle with spices.
6. Pour vegetable broth and 1 cup beef broth over all.
7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8. Stir everything together making sure the cornstarch mixture is well distributed.
9. Cover pot and set on slow cook for 8-10 hours.
Serve when ready. Store leftovers in airtight container in the refrigerator. Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
Sari Sari Gulay literarily means different kinds of vegetables combined and cook at once. This is a simple sauteed vegetable dish, very easy to prepare and to cook and is good for the health. We Filipinos cook this dish almost every day because we have vegetable gardens at home and no need to spend much money for this dish, very affordable and very healthy.
Sari Sari – Ginisang Gulay have different versions, you can use any vegetables you want according to your taste buds, you can add the squash flower and the leaf, you can add anything you like. Now this is my version of Sari Sari – Ginisang Gulay Recipe. Enjoy!
1½ cup calabasa (squash) cubed
1 pc. medium Chinese eggplant
1 pc. ampalaya (medium bitter gourd) cored and sliced
7 pcs. string beans, sliced by 2 inches
8 pcs. okra (lady’s fingers)
1 cup tomatoes, sliced
1 pc. medium yellow onion, sliced
4 cloves garlic, crushed
¾ cups vegetable broth
2-3 tbsp. cooking oil
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.
Add the squash. Stir and cook for another 2 minutes.
Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.
Pour in the vegetable broth then cover and cook for 5 to 7 minutes.