Amazing New York Times Crock Pot Recipes
Crock pot cooking has become increasingly popular in recent years. Not only is it an easy way to make delicious meals, but it also allows you to save time and money. The New York Times has some of the best crock pot recipes out there. Here are some of our favorite recipes from the New York Times.
Beef Stew
Description: This classic beef stew is made with mushrooms, carrots, celery, and potatoes in a rich, flavorful broth. It's a comforting and hearty meal that's perfect for a cold winter night.
Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 onions, diced
- 4 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 cups red wine
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 3 potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes. Transfer the beef to the crock pot.
2. Add the onions, carrots, celery, mushrooms and garlic to the skillet and cook until the vegetables are softened, about 3 minutes. Stir in the tomato paste and flour and cook for 1 minute.
3. Add the vegetable mixture to the crock pot along with the beef broth, red wine, Worcestershire sauce and bay leaves. Stir to combine.
4. Cover and cook on low for 8 hours.
5. Add the potatoes and parsley to the crock pot and stir to combine. Cover and cook for an additional 30 minutes.
6. Taste and adjust seasoning with salt and pepper, if desired. Serve hot.
Equipment:
- Skillet
- Crock Pot
Notes:
- This stew can be made with any type of beef, such as chuck roast, round steak or stew meat.
- If you don't have red wine, you can use beef broth instead.
Nutrition: Per Serving
- Calories: 537
- Fat: 20.3g
- Carbohydrates: 43.3g
- Protein: 37.9g
- Sodium: 537mg
Recipe Tips:
- Make sure to brown the beef cubes before adding them to the crock pot. This will help to develop the flavor of the stew.
- For a heartier stew, add 1 cup of frozen peas or corn in the last 30 minutes of cooking.
- For a richer flavor, add a tablespoon of butter to the crock pot when adding the potatoes and parsley.
- This stew can be served over cooked egg noodles, mashed potatoes, or rice.
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