Sunday, October 19, 2014

Tuscan Slow Cooker Beef Stew

The humidity is lower in south central Florida and the temperature highs are only in the mid 80's. We are in the middle of our fall season which lasts from mid October - to late December. Then, we may run temperatures from lows in the 40's to back up in the 80's on the same day. But, we Floridians wouldn't trade the pumpkin patches, change of seasons, and autumn leaves for anything. We love our mild winters and short sleeve Thanksgivings. However, we do crave the fall comfort food that warms up our northern neighbors. And, I am considering our northern neighbors to include north Florida all the way up to Virginia and over to Arkansas and Texas. Anywhere north of those regions has a whole different outlook on food in general.

This morning, I put in my slow cooker all of the ingredients for a Tuscan Slow Cooker Beef Stew recipe that I found in Paula Deen's magazine from 2007. One stir and then it slow cooks for 8 to 9 hours. My slow cooker has about had the insides cooked out and I really want this Cuisinart model from Amazon.

Enough daydreaming. Let's get on to the goodness of this recipe.

Tuscan Slow Cooker Beef Stew

2 pounds beef stew meat- seasoned with salt and pepper
3 large carrots, cut into 1 inch pieces
4 medium red potatoes peeled and cut into quarters
1 14.5 can of Itatlian style diced tomatoes
1 10 oz can beef broth
1 10 oz can tomato soup
1/2 cup red wine 
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt

In an electric slow cooker, combine all ingredients. Cover and cook on low 8 to 9 hours, or until beef and vegetables are tender. 
How easy is that!

Pinot Noir is the chef's choice for beef dishes. It was pretty good to the cook also, while awaiting the finished product. 

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