Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken : Beef Stew Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Wednesday 12 November 2014

Beef Stew Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Beef Stew Crock Pot Recipes

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Beef stew has to be one of my ultimate comfort foods, especially during the winter months. And what goes better with Sunday football than a big ole’ bowl of beef stew!

Now, this isn’t any old stew. This has been proclaimed as The Best Crockpot Beef Stew by my friends and family. So add this recipe to your menu next week and let the compliments roll in.

I just ate a bite of this. I was trying not to. I’m going out to breakfast soon but I woke up to the beautiful smell of meat in my house, so I couldn’t help myself. That would just be stupid to not try it. Meat in the morning is the best way to start the day. Oh go on, giggle to yourself you pervert. Real original.

There are a lot of things that freak me out in this world. Like a lot. I could make a list of all of them, since I like to do that, but that would make me look like a freak. And I wouldn’t want that happen now would I??! Anywho, I sometimes like to think about all the weird stuff in the world. It’s fun. Like Tom Cruise’s hair. It moves a lot. Especially when he’s trying to look young and hip in action movies. Why wouldn’t you cut your hair for that? But seriously. Stop being unattractive just because you have a wife and child. You know what else is freaky? Cars that parallel park themselves. How does that make any sense?! No but seriously. I live in Colorado. If you didn’t know, it snows in Colorado. You expect me to feel comfortable with my car driving itself into a parking space around other cars?! You must be high Toyota. High as an effing kite.

Now let’s talk about some things that really matter. Like what freaks me out in a guy. Jake says I’m never going to date anyone because I have unrealistic standards. Which is true. But there are a few things that will never be acceptable to me in a guy. Like a guy who shaves his legs. Or wears puca shell necklaces. Or pierces his nipples. All three of those things freak me out. I’m lucky to have my own legs shaved…but a guy who has the time to shave his own, that’s just stupid. Dudes are suppose to have hairy legs. They’re suppose to be fuzzy. So when a guy looks like a naked rat, I know it’s never going to work.

Has anyone noticed that there are a stupid amount of Cutie’s clementine commercials? Ugh, please stop. We get it, kids like peelable fruit.

One of the most popular ways to use your slow cooker is to make a hearty, healthy beef crock pot recipe. You can’t go wrong with a slow cooker beef stew or crock pot roast recipe. Try one of these healthy beef crock pot recipes to warm up.

Stewing is an ancient method of slow cooking meats that has been used throughout the world. Traditional Irish stews (can be found documented as early as the 19th Century) also known in Gaelic as ballymaloe or stobhach gaelach were traditionally made with the cheapest and most readily-available ingredients using mutton (less tender sheep over two years of age) or lamb meat (neckbones or shanks) and root vegetables such as potatoes and onions with water. Irish stew makes more of a clear broth. Now days you will find more variety of root vegetables added such as carrots, leeks, parsnips or turnips with barley, and parsley.

The original staple for Irish stew was potatoes which was easy to obtain. If the household was lucky enough to have a little meat, then adding to a stew was the best way to stretch the meat out to feed the family. Beef was available, but only affordable to British landowners. Your typical Irish cook would use lamb meat or mutton rather than sacrifice their only dairy cow. The addition of the neck bones or shanks also provided more flavoring to the stew. Each region of Ireland will also have their different version of stew. Southern Ireland will add barley which is an affordable and nutritious filler. Other regions may cap their stew with a crust of mashed potatoes making more of a shepherd’s pie.

It is not clear in my research when stout beer was added to the stew as a meat tenderizer, fortifier, and flavor enhancer. Perhaps it was the ingenuity of an Irish pub owner? The Irish will argue that beef and stout beer does not make a true Irish stew, therefore, you’ll find most Irish pubs will offer both Irish Stew and Beef and Guinness Stew on their menus.

Irish-American immigrants started replacing lamb with beef in their stews since that was easier to find in the markets. The strong flavor of the stout beer pairs well with beef or mutton. When Guinness stout beer cooks down, in particular, it adds a nice roasted caramel and chocolately flavor to the stew.

500 BC - After the Celtic Invasion of Ireland, around 500 BC, which is also known at the Irish Iron Age, the cauldron became the dominant cooking tool to use over a fire spit. Goat meat and root vegetables were stewed together.

16th Century - Potato crops were introduced to Ireland from South America.

1874 - Food Timeline - First publication if Irish Stew recipe Cassell’s Dictionary of Cookery with Numerous Illustrations; Cassell, Petter, Galpin & Co.: London, 1874 (p.331):

“Take from two or three pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat, for an Irish Stew should not be greasy. If liked a portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as amount after peeling to twice the weight of the meat. Slice them, and slice also eight large onions. Put a layer of mixed potatoes and onions at the bottom of a stewpan. Place the meat on this and season it plentifully with pepper and slightly with salt. Pack the ingredients closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover the stewpan tightly, and let its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavour.”

It's chilly and snowing outside, and I've got John Mayer singing “Who says I can't be free. From all of the things that I used to be? Rewrite my history. Who says I can't be free?”
I’m glad I'm inside in the warmth and coziness of my apt, and for some reasons it feels like the perfect time to cook something hearty and good.
IMO nothing beats a warm bowl of beef stew on a day like this.
And why make a regular beef stew when you can make the Italian version of it that tastes a hundred times better.
Loads of fresh veggies, lots of herbs, Italian red wine, amazing flavors.
This may be my new favorite stew. I even prefer it to Julia Child’s Boeuf Bourguignon my mom’s makes, and it’s so much easier to make.
When there’s a slow cooked involved it's usually pretty simple...