Easy Slow Cooker Beef Stew

This is the SIMPLEST recipe and it is absolutely DELICIOUS!!!  Before I left for work I started this stew and by dinner time we had an amazing dinner that everyone enjoyed.

EASY SLOW COOKER BEEF STEW

Ingredients:

1 lb stewing beef, cut into 1/2" cubes

1 to 2 tbsp oil (preferably grapeseed or coconut, but olive is fine too!)

28 oz can tomatoes*

2 carrots, sliced

2 ribs celery, sliced

1 small onion, coarsely chopped

1 zucchini diced into 1/2" cubes

4 cups water

1/2 cup red wine

4 beef bouillon cubes**

2 tsp garlic powder (or 2 cloves garlic diced)

1 tsp black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1 bay leaf

1/4 to 1/2 cup couscous (as we don't eat wheat, I used rice pasta, but I am sure quinoa would be lovely too!!)

• In a skillet, heat oil and brown the beef. Brown in batches to allow for air to circulate around the beef pieces so they brown, rather than steam!
• Place all vegetables in the slow cooker and add the beef.  Stir to combine.
• Combine all the rest of the ingredients in a bowl (except couscous) and pour over the ingredients in the slow cooker.
• Cover.  Cook on low for 6 hours.  Stir in couscous.  Cover and cook for an additional 30 minutes.
• ENJOY!

*Try for low sodium tomatoes as mine weren't and combined with the bouillon cubes, the stew was on the salty side.
**Homemade stock is best as it generally contains little or no sodium, if using prepared bouillon cubes, opt for low sodium varieties as it isn't impossible to remove the saltiness, but it is more difficult!!

Chicken Provencal & Stuffed Italian Baked Potatoes

I received some coupons for "Aylmer's Tomatoes" and these recipes were attached to them...tried them tonight and both were DELICIOUS!!!!

CHICKEN PROVENCAL & STUFFED ITALIAN BAKED POTATOES

Ingredients:

CHICKEN

1 1/2 kg chicken pieces (or cut-up a whole chicken like I did)

2 tbsp melted butter

1 tsp Herbs de Provence

Sauce:

1 tbsp olive oil

2 cloves garlic, minced

1 green onion, finely diced

1/3 cup dry white wine

2 cans (540 mL each) of stewed tomatoes (I used Aylmer's Garlic and Olive Oil flavour!)   

• Wash and dry chicken pieces, place in one layer in a large casserole dish or baking pan.  Season with salt and pepper.  Combine butter and herbs and brush over chicken.  Roast uncovered in a 400F oven for 35 minutes.
• Saute garlic and onion in olive oil in butter for 1 minute in a medium-sized skillet over medium high heat.  Add wine and tomatoes and bring to a boil.  Reduce heat and simmer uncovered until liquid reduces and sauce thickens.
• Remove chicken from oven and place on a platter.  Spoon sauce over top of chicken pieces and ENJOY!

Ingredients:

POTATOES

4 large baking potatoes, scrubbed

350g of lean ground beef, chicken or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 can Aylmer's Accent Italian Stewed Tomatoes
1 medium zucchini, finely diced
1/2 cup shredded mozzarella cheese (I used goat mozzarella!)

• Pierce potatoes with a fork and microwave for 12 minutes or until potatoes are baked right through.  Wrap in foil to keep warm and set aside.
• Brown meat with onion and garlic in a large skillet over medium high heat.  Stir in tomatoes and zucchini.  Bring to a boil, reduce heat, and simmer for 10 minutes over medium heat.
• Slice potatoes in half, lightly mash centres and top with tomato mixture.  Sprinkle with cheese and serve immediately.
• ENJOY!