Slow Cooker French Onion Beef Stew

Slow Cooker French Onion Beef Stew
From Woman's Day Dec. 2011


***Susan's Note: I used organic free range beef from Wegmans for this recipe, and I used applesauce instead of apple juice because that's all I had.  I also added a bag of pre-cut Mirepoix from Wegmans.    I am usually not a slow cooker user because I always have to have the food cook longer than it states on a workday because I am gone up to 10 hours during the day.  This cooked for 9 hours on low and it was delicious.

• 1 can(s) low-sodium chicken broth
• 1 cup(s) apple juice
• 4 medium carrots, cut into 1/4-in. pieces
• 2  onions, thinly sliced
• 1.5 pound(s) lean beef stew meat, trimmed and cut into 1/2-in. pieces
• Kosher salt and pepper
• 3 tablespoon(s) all-purpose flour
• 4  thick slices country bread
• 4 ounce(s) Gruyère or Swiss cheese, grated (about 1 cup)
• 8 sprigs fresh thyme, plus 1 tsp leaves

directions

1. Tie a piece of thread or kitchen twine around the thyme sprigs and place them in a 5- to 6-qt slow cooker. Add the chicken broth, apple juice, carrots and onions and mix to combine.
2. Season the beef with 1/2 tsp each salt and pepper; sprinkle with the flour. Add the beef and any excess flour to the slow cooker and mix to combine. Cook, covered, until the beef and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high.
3. When the stew has 10 minutes left to cook, heat the broiler. Place the bread on a foil-lined broiler-proof baking sheet. Sprinkle with the cheese and remaining tsp thyme. Broil until the cheese starts to brown, 1 to 2 minutes. Spoon the stew into bowls and top with the Gruyère toasts.

tips & techniques

To make ahead, refrigerate the stew for up to 4 days or freeze for up to 2 months. Thaw, if frozen, then reheat, covered, over medium heat. Make the toasts just before serving.

Kim's Turkey Chili - YUM

Turkey Chili

**Susan's note: This calls for cooked turkey (hello day after Thanksgiving!) but you can just cook up some ground turkey meat and use it.

Ingredients

* 2 cups chopped onion
* 4 garlic cloves, chopped fine
* 1 cup chopped green pepper
* 1/4 cup olive oil
* 2 (35 oz) cans stewed tomatoes, crushed
* 2 (15 oz) cans kidney beans, drained
* 2 Tbsp tomato paste
* 3/4 cup chicken or turkey stock
* 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
* 1 Tbsp ground cumin
* 1 Tbsp dried hot red pepper flakes
* 1 teaspoon dried oregano
* 1 Tbsp salt, plus more if desired to taste
* 1/2 teaspoon black pepper
* 3 to 4 cups of shredded, cooked turkey meat
* Sugar

* Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Method

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.