Real Deal Beef Stew with Orange and Clove
I love slow cooker recipes, especially for Sunday afternoons! Here's a beef stew recipe I found from this book:
The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth about How to Make Nutritious and Delicious Meals that are Ready When You Are
by: Jonny Bowden, Jeannette Bessinger
Ingredients
1 red onion, left whole, peeled
8 whole cloves ( I suggest 6. I used 8 and the flavor, although great, was very clove heavy.)
1 lb baby carrots
3 large parsnips, peeled and sliced
1 sweet onion, chopped
1 1/2 lbs leanest chuck (shoulder roast), cut into 1 1/2 to 2-inch cubes
3/4 tsp salt
1/2 tsp cracked black pepper
1 can (14 oz) sliced stewed tomatoes, drained
1 cup beef broth (or 1 cup water with 2 tsp organic beef Better than Bouillon)
2 Tbs blackstrap molasses ( I used light and mild pure unsulfured, because that's all i could find at the store)
1 1/2 Tbs apple cider vinegar
3 cloves garlic, crushed
2 tsp orange zest ( I suggest to add some more if you like the taste of orange)
1 tsp ground coriander
1/4 tsp ground cinnamon
1/3 raisins ( I didn't use these because I'm not a huge fan of raisins)
Directions
1. Stud the red onion evenly with the cloves (aka poke a bunch of cloves into the onion) and place it in your slow cooker. Add the carrots, parsnips, and sweet onion.
2. Season the beef cubes with salt and pepper and place on top of the vegetables. Pour the tomatoes over the beef.
3. In a medium-size bowl, whisk the broth, molasses, vinegar, garlic, orange zest, coriander and cinnamon together and pour over the vegetables and beef in the slow cooker.
4. Cook on high for 3-4 hours, or on low for 5-6 hours, until the vegetables and beef are tender. Add the raisins during the last 30 minutes of cook time. Remove the studded red onion before serving.
*I cooked mine for about 4 hours on high, but I think I will cook it for 5-6 hours on low next time so the meat will be more tender.
The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth about How to Make Nutritious and Delicious Meals that are Ready When You Are
by: Jonny Bowden, Jeannette Bessinger
Ingredients
1 red onion, left whole, peeled
8 whole cloves ( I suggest 6. I used 8 and the flavor, although great, was very clove heavy.)
1 lb baby carrots
3 large parsnips, peeled and sliced
1 sweet onion, chopped
1 1/2 lbs leanest chuck (shoulder roast), cut into 1 1/2 to 2-inch cubes
3/4 tsp salt
1/2 tsp cracked black pepper
1 can (14 oz) sliced stewed tomatoes, drained
1 cup beef broth (or 1 cup water with 2 tsp organic beef Better than Bouillon)
2 Tbs blackstrap molasses ( I used light and mild pure unsulfured, because that's all i could find at the store)
1 1/2 Tbs apple cider vinegar
3 cloves garlic, crushed
2 tsp orange zest ( I suggest to add some more if you like the taste of orange)
1 tsp ground coriander
1/4 tsp ground cinnamon
1/3 raisins ( I didn't use these because I'm not a huge fan of raisins)
Directions
1. Stud the red onion evenly with the cloves (aka poke a bunch of cloves into the onion) and place it in your slow cooker. Add the carrots, parsnips, and sweet onion.
2. Season the beef cubes with salt and pepper and place on top of the vegetables. Pour the tomatoes over the beef.
3. In a medium-size bowl, whisk the broth, molasses, vinegar, garlic, orange zest, coriander and cinnamon together and pour over the vegetables and beef in the slow cooker.
4. Cook on high for 3-4 hours, or on low for 5-6 hours, until the vegetables and beef are tender. Add the raisins during the last 30 minutes of cook time. Remove the studded red onion before serving.
*I cooked mine for about 4 hours on high, but I think I will cook it for 5-6 hours on low next time so the meat will be more tender.
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