Crockpot Call Girl

Don't make fun of my husband's topless crockpot from his single days. This thing delivers great meals with my Rachael Ray casserole top!

How did I EVER live without my makeshift crockpot? Even topless, the thing delivers top-shelf meals that make me look like one hot ticket (no Spanx required).

I have been nothing short of a crockpot call girl since losing my virginity a few weeks ago. I cannot get enough of making meals that simmer away all day! I truly understand why it’s so addicting. Yup, I’ve got it now. I am going to have to step it up and buy a crockpot with an age-appropriate top very soon.

One dish I’ve perfected (according to my No. 1 taste-tester Scott) is Beef Stew. You know I am a vegetarian so I haven’t tried it myself, but Ashley loves it, too. Give it a go…during the week or on Super Bowl Sunday. I have a feeling most football fans, like my husband, will think they scored.

This is what my makeshift crockpot delivers after simmering for 12 hours. Love her.

Beef Stew


Beef stew meat, cut into 1 inch cubes

2 tablespoons vegetable oil

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced

1/4 cup red wine

1 bay leaf

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1 onion, chopped

1 cup beef broth

2 cups water

3 potatoes, diced

4 carrots, sliced (or a couple of handfuls of baby carrots–my preference)

1 stalk celery, chopped

Optional: one package McCormick’s Stew Seasoning (I added it to one batch because I had it on-hand and it just gave it a little extra oomph, but it’s not necessary).

In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture (alternatively, toss it together in a large plastic bag). Heat the vegetable oil in a sauté pan and cook the meat and onions until the meat is brown. Add the meat to the crockpot. In the same sauté pan, add the red wine and cook for a minute to loosen the brown bits at the bottom. Transfer into the crockpot.

Add the carrots, celery, garlic, and potatoes to the crockpot. In a separate bowl, mix the  paprika, Worcestershire sauce, beef broth, and water together with the Stew Seasoning (if you use it). Add the bay leaf. Cover, and cook on Low setting for 10 to 12 hours (my preferred method), or on High setting for 4 to 6 hours.

Mommy Dish tip: I’ve made this stew twice, and the gravy came out perfectly each time. If yours isn’t thick enough, just make a roux (two tablespoons flour and 2 tablespoons butter) and cook until it bubbles. Add in some of the Beef Stew gravy to thicken it up and transfer it back into the crockpot. This step will probably not be necessary, but I figured I’d share this trick anyway. Enjoy!

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