Delicious beef stew from slow cooker

Set it, and Forget it!

When the weather gets cooler, we all start to crave the hearty, stick-to-your-bones, kind of food that fill a home with warmth and deliciousness. It’s also the time of year where you can get a break from slaving away in the kitchen… yes, you read that correctly. Friends, it’s time to whip out the crock pot! The always reliable, and under-appreciated slow cooker is a go-to kitchen appliance, that is perfect for 3 reasons:
  1. The recipes are super simple to assemble and only take a few ingredients,
  2. You can literally set-it and forget-it, and lastly
  3. The meals taste as if you were cooking all day!
So get out of the kitchen and book yourselves a manicure instead! It’s time to savor these 3 delicious slow cooker recipes with your family and friends this season.

 

Classic Beef Stew

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Ingredients

2 lbs beef, cut into 1-inch cubes, trimmed of fat – ask your butcher to cut these up for you!
5 cups of mixed vegetables – we like celery, carrots and potatoes. Onions and mushrooms work well too!
1 bag of frozen peas
Slow-cooker Beef Stew seasoning packet

Directions

Cut vegetables into bite-size pieces. Add cut vegetables and beef chunks into the slow cooker. Mix seasoning packet with water (according to the package instructions) and pour over the meat and veggies. Cook on low for 8 hours or high for 4 hours. In the last 15 minutes, add in a bag of frozen peas. This will help give the stew some color and a touch of sweetness. Spoon into bowls and enjoy with a piece of garlic bread!

 

Chili

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Ingredients

2 lbs chop meat – If you’re looking to save some calories, you can use the leanest meat you can find. There’s so much flavor in the seasonings, you won’t miss the extra fat!
2 10 oz Kidney Beans
2 14.5 oz Diced Tomatoes
Slow-cooker Chili seasoning packet

Directions

Brown the chop meat (removing the excess fat) and transfer chop meat to the slow cooker. Add in the kidney beans (rinsed) and diced tomato. Sprinkle in the seasoning packet. Mix and cook on low for 8 hours or high for 4 hours. Spoon into bowls and garnish with sour cream, shredded cheddar cheese, scallions or slices of avocado. For a little crunch, crumble some tortilla chips on top!

BONUS: If you have leftover Chili, repurpose the extra for lunch or a different dinner the next day. For lunch, add some shredded iceberg lettuce in a bowl and warm up a scoop of chili. Add it to the top of your salad and scoop some sour cream, shredded cheese and diced avocado. Voila! An easy and delicious taco salad.

To spin this for dinner #2, cook some al dente egg noodles and mix it in with the chili. Sprinkle cheddar cheese on top for a Chili Pasta dish!

Lastly… and most simply:

 

Taco Chicken

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Ingredients

2 lbs Chicken Breast
Jar of salsa

Directions

Simply add the chicken breast to the bottom of the crock pot and pour a jar of salsa on top. Cook on low for 6 hours or high for 3 hours. Once complete, shred the chicken and mix. Spoon shredded chicken into flour tortillas and add your fixings! Avocado and some queso fresco do the trick!

Feel inspired? Check out these premium butcher shops from Mercato to get your best cuts of meats: Ottomanelli’sPaisanos, and Dellapietras. And fresh vegetable markets are just a click away at: East Village OrganicTo the World Farm, and Back to the Land.

Enjoy!