Slow Cooker Beef Stew

 

🥣 Slow Cooker Beef Stew (No Searing)

Servings: 6
Prep time: 15 minutes
Cook time: 8 hours (low) or 4 hours (high)

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Ingredients

• 2 lbs (900 g) beef stew meat, cut into 1-inch cubes, chuck roast

• 6 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cubed

• 3 celery stalks, sliced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 cups beef broth- or one 14.5oz can (low sodium preferred)

• 2 tbsp tomato paste (in the Freezer, already portioned 1tbsp)

• 2 tbsp balsamic vinegar (in cabinet under electric kettle)

• 1 tbsp Worcestershire sauce (in Fridge)

• 1 tsp salt (adjust to taste)

• 1/2 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 tsp dried thyme (or 2 tsp fresh)

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• 1 cup frozen peas (optional, added at the end)

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Instructions

1. Layer the ingredients:
   Add beef, carrots, potatoes, celery, onion, and garlic to the slow cooker.

2. Mix the broth and seasonings:
   In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour over the beef and vegetables.

3. Add bay leaves on top.

4. Cook:

   • On LOW for 8–9 hours, or

   • On HIGH for 4–5 hours,
     until the beef is tender and vegetables are soft.

5. Thicken the stew (optional):
   In the last 30 minutes, stir in a slurry made from cornstarch and water if you’d like a thicker stew.

6. Add peas (optional):
   Stir in frozen peas during the last 10–15 minutes of cooking.

7. Remove bay leaves, taste, and adjust seasoning before serving.

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Tips

• Use chuck roast for the best texture and flavor.

• You can add a splash of red wine or balsamic vinegar for extra depth.

• If you prefer a more rustic stew, don’t peel the potatoes or carrots

Goji berry oatmeal

• 2 cup oat milk
• 1/2cup water
• 12 pitted red dates , chopped
• 1heaping tablespoon goji berries 
• 1 heaping tablespoon of other dried fruit 
• 1 cup oats 
• Cinnamon, a dash
• Ginger
• Clove

Boil then simmer for ten mins

Add 1 tbsp apple butter

 1 cup steel cut oats

2 Cups Milk

.5 Cups waters

5mins instant pot

30mins natural release on warm

Aioli

• 1/4 cup mayo
• 1 clove minced garlic
• Lemon juice
• Salt & pepper

Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.

Chia Drink

•  1.5 TBSP Chia Seed
• 1/2 Cup Warm Water from Tap

Let sit for 10 mins, mixing after a few minutes

Add 1/2 cup-1 cup juice.

Pasta Salad

 

Tara’s Pasta Salad

Ingredients

·        12oz box of Tri Color Rotini

·        Zesty Italian Dressing (used ½ to 2/3 bottle) (I used Aldi’s brand)

·        Added extra dried Oregano to taste (1-1 ½ tsp maybe?)

·        Iodized Salt to taste

·        Pepper to taste

·        1 Orange Bell Pepper (can be any color)

·        1/2 Onion, minced

·        Tomatoes, diced

·        Cucumbers, diced

 

Directions

1.     Cook pasta as directed on box. Rinse with cold water.

2.     Chop all veggies.

3.     Mix all ingredients together.