Recipe: Paprika Beef Stew (Slow Cooker)

Fall is in the air and everyone is looking for some good slow cooker recipes.  This is a busy time of year with school in session, fall sports, and after school activities.  Coming home to a healthy warm meal, all ready and waiting, is a treat for the whole family.

While we don't eat red meat that often now, this stew is a nice treat and lamb stew meat would be a tastey substitution for beef.  The sauce is a blend of tomatoe, paprika, and caraway seeds which gives it robust flavouring with a hint of sweetness. 

PAPRIKA BEEF STEW
from Better Homes and Gardens The Ultimate Slow Cooker Book

2 pounds bonless beef chuck pot roast (I used stew beef)
1 1/2 cups chopped onions (3 medium)
3 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 1/2 cups of water
1 6-ounce can tomatoe paste
1 Tablespoon paprika
1 Tablespoon caraway seeds
2 teaspoons dried marjoram, crushed
1/2 teaspoon ground black pepper
2 cups coarsely chopped green and/or sweet peppers (about 2 large)
1/2 cup sour cream

Trim fat from meat.  Cut meat into 3/4-inch pieces.  In a 3 1/2 or 4 quart slow cooker combine meat, onions, garlic, broth, the water, tomatoe paste, paprika, carawy seeds, marjoram, and black pepper.

Cover and cook on low-heat setting for 8 to 9 hours or high-heat setting for 4 to 4-1/2 hours.  Stir in sweet peppers for the last 45 minutes of cooking.  Top each serving with sour cream.  (I served mine on top of whole wheat egg noodles).

Printable Recipe

Enjoy!

A fallen leaf is nothing more

than a summers wave good bye

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Martha Mondays: Sirloin Salad with Cilantro

This tender steak has a touch of citrus, some heat from jalapeno and cool fresh cilantro.  What a nice flavour combination.  While this is called a salad, it's more like steak with sauce.  This would be delicious served on top of greens and would make a more complete meal.

I'm happy to be participating in Martha Mondays again and it was my turn to select what we made this week.  Next time I choose our pick, I need to make sure I can actually get the ingredients here in the country - like champagne vinegar.

SIRLOIN SALAD WITH CILANTRO
from Martha Stewart's Whole Living
Serves 4

1 cup fresh cilantro leaves
1/3 cup champagne vinegar (I used rice wine vinegar as I couldn't find champagne vinegar)
1 teaspoon extra-virgin olive oil
1/4 cup fresh orange juice (I squeezed the juice from 2 oranges)
1 tablespoon finely grated orange zest
1 jalapeño, seeded and chopped
1/2 teaspoon coarse salt
1 pound sirloin steak (about 1 1/2 inches thick)
1 small red onion, halved and sliced into wedges
Fresh flat-leaf parsley, for garnish

Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeño, and salt in a food processor until coarsely chopped. Rub half of the marinade over steak, and refrigerate for 1 hour.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes.  (Our grill wasn't ready for the season yet, so I broiled this in the oven for 6 minutes on each side).

Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.
 
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Enjoy!
 


I wish I had this dress :)

from "Barbie Goes to a Party"

Story by Jean Bethell

Pictures by Claudine Nankivel

1964 Mattel, Inc.