Amy's Global Kitchen

Cooking with Confidence, Week 2

Last time on our Cooking with Confidence segment, we kept it simple with one-pan roasted vegetables. With using just a knife, pan, olive oil, seasonings, and an oven, we were able to create a fall flavorful side dish for any meal. This week we are leveling up to a new way of simple cooking that will become your best friend on busy days, the crockpot. The appeal is that you will spend maybe 15 minutes prepping in the morning and dinner will cook itself while you are out and about at work, school, errands, or just living life.

This week’s recipe is a Set it and Forget It Beef Stew (Chicken if you prefer). The recipe reuses the chopping from last week’s veggies, then adds layering ingredients in a slow cooker so everything finishes cooking at the same time.

Amy’s Global Kitchen Recipes

Beef or Chicken Stew (Set and Forget)

If slow cooking/crock pot has ever felt intimidating, this is the recipe to start with. There's no browning, no fancy technique, and no babysitting. You chop some veggies, layer everything in the slow cooker, and walk away.

Print Recipe

Servings: 6

Course: Main Course

Cuisine: Soups, Stew

Ingredients Method Notes

Ingredients

  

• 2 lb Cubed Beef
• 1.5 lb Baby Potatoes or Yukon Gold cut into 1 in chunks
• 4 Large Carrots peeled and cut into 1 in chunks
• 1 yellow onion diced
• 4 garlic cloves minced
• 2.5 cups low sodium beef broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp Worcestershire Sauce
• 2 bay leaves optional
• 2 tbsp Cornstarch
• 2 tbsp water
• 1 cup frozen peas

Method

 

1. Peel and chop: Carrots, potatoes, onions, and mince the garlic.
2. Add potatoes and carrots to the bottom of slow cooker and top with onion and garlic.
3. Add the beef cubes and tuck in the 2 bay leaves (optional)
4. Whisk 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 tsp dried thyme into the 2.5 cups low sodium broth. Make sure the tomato paste is dissolved.
5. Pour over everything. Do not stir and cover with the lid.
6. Set slow to LOW for 8 hours or HIGH for 4 to 5 hours. It is complete when the beef is fork tender and potatoes are soft.
7. Remove the bay leaves. Whisk 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl until smooth, then stir it into the stew along with the 1 cups frozen peas.
8. Switch the cooker to HIGH, cover, and cook 15 more minutes until the gravy thickens. Taste and add a pinch more salt if needed. Serve over rice or with some bread.

Notes

Slow cooker settings: LOW 8-9 hrs (best, most tender) or HIGH 4-5 hrs, then HIGH for the final 15 min after thickening.

Don’t lift the lid, keep the cooker between half and 3/4 full, and if the beef isn’t fork-tender when time is up, it just needs another 30-60 minutes.

Swap Chicken: boneless, skinless chicken thighs. They stay juicy through a long cook, which makes them much more forgiving than chicken breasts. Chicken Broth in the place of Beef Broth and no Worcestershire Sauce.