So…. I guess you can tell life has been quite busy by my lack of posts. Sorry about that. I have some delicious recipes to share with you, though! Even better….they are SUPER easy!
This week, I have used my crockpot nearly every day.
Monday I used it to boil chicken to make chicken salad with. It was so tender that it shred on it own. I simply put in several trimmed chicken breasts and chicken broth and left it on low while I was at work.
Tuesday I used it to make Beef Bourguignon…which you’ll see a recipe for below. It doesn’t look pretty, though, so I don’t have any pictures. IT IS DELICIOUS, though!!!
Today I used it to make apple and pecan stuffed porkchops. Very yummy!
Tomorrow I’ll use it for pineapple porkchops. Can’t wait to try those!!!
It has been a very easy week for delicious dinners!
First of all…. I have always loved using my crockpot, but I have equally hated cleaning it. It usually sits in the sink “soaking” forEVER before I get around to finding room for it in the dishwasher or washing it by hand. ENTER slow-cooker liners. OMG! They are my new favorite kitchen staple…. yes, I used the word staple. Granny B would be so proud!
I know you are waiting for the recipe, so I’ll get to it. I found the recipe on Pinterest, but you can find its actual location by clicking here. I did slightly change up that recipe, so here’s mine below.
- 6 qt. crockpot
-slow-cooker liner :)
- 2.5 lbs beef stew meat (a little more or a little less would work, too. I actually bought an english roast and cut it into pieces and it was WONDERFUL)
- 6 slices bacon
- 4-5 garlic cloves, minced
- 1 bag baby carrots (or sliced carrots)
- 1 T herbs de provence
- 1 t sea salt
- 1 t black pepper
- 3 oz tomato paste
- sprinkle thyme (for a bit extra seasoning kick!)
- 2 cups red wine
Put three of the strips of bacon down on the bottom of the crock (no need to cook them). Add the garlic and then dump the meat on top. Toss all of your herbs and spices in the crock with the tomato paste and shake it all up to make sure it’s coated evenly. Lay the last three pieces of bacon over it all, throw in your carrots and pour the wine over the top.
I actually put my crockpot in the fridge overnight with the bacon, garlic, meat, spices and 1 cup of wine in it. The next morning (very quickly before heading out to work), I added the 2nd cup of wine and the carrots.
Cook on LOW for 8-10 hours.
Tip: If you so desire, you can ladle some of the juices out and reduce them on the stove with some arrowroot powder; this makes a fantastic gravy!
Tip: If you have extra time, sear the stew meat on the stove before placing in the crockpot for extra flavor.
We had zucchini (sauteed in bacon fat and seasoned salt) as another side.