2011-10-25 09:55![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
digitaldiscipline
digitaldisciplineFinally, it's reached "hey, I should think about putting on socks" weather here at Gothopia Moon Base Alpha North (translation: nighttime temperatures in the 50's, which is also "I can probably close a couple of windows overnight").
Thus, my not-warm feet dictated MAKE SOME SLOW-COOKER FOOD. So, I did, and now you can, too.
2 lbs stew beef, marinated in Italian dressing overnight, lightly browned in a skillet
3 lbs white potatoes, cut into 2" chunks
1 1/2 lbs sweet onions, cut into 2" chunks
1 lb carrots, cut into inch segments
1 cup low-sodium beef broth (Progresso, but this probably doesn't matter)
3 cups fresh salsa (I used La Mexicana's "Hot")
Dump everything into a slow cooker, and let it do its thing (high for 6 hours, medium for 7-8, or low for OMG YOU'RE KILLING ME).
I ate three big bowls of it that afternoon/evening, and had two modest-sized tupperware containers for work lunches left over. Yes, I'm aware that something like eight pounds, pre-cooked, turned into what is effectively four jumbo bowls of stew, and I am utterly, gloriously unrepentant of this fact. I found a local butcher shop with ridiculously cheap prices ($2.99/lb for the beef, for instance), so I can very easily see this becoming a cool-weather weekend staple.
Thus, my not-warm feet dictated MAKE SOME SLOW-COOKER FOOD. So, I did, and now you can, too.
2 lbs stew beef, marinated in Italian dressing overnight, lightly browned in a skillet
3 lbs white potatoes, cut into 2" chunks
1 1/2 lbs sweet onions, cut into 2" chunks
1 lb carrots, cut into inch segments
1 cup low-sodium beef broth (Progresso, but this probably doesn't matter)
3 cups fresh salsa (I used La Mexicana's "Hot")
Dump everything into a slow cooker, and let it do its thing (high for 6 hours, medium for 7-8, or low for OMG YOU'RE KILLING ME).
I ate three big bowls of it that afternoon/evening, and had two modest-sized tupperware containers for work lunches left over. Yes, I'm aware that something like eight pounds, pre-cooked, turned into what is effectively four jumbo bowls of stew, and I am utterly, gloriously unrepentant of this fact. I found a local butcher shop with ridiculously cheap prices ($2.99/lb for the beef, for instance), so I can very easily see this becoming a cool-weather weekend staple.
