2 bay leaves
2 teaspoons caraway seeds, crushed
1 1/2 to 2 tablespoons sweet or hot paprika
1/4 teaspoon salt
Freshly ground pepper, to taste
2 pounds beef stew meat (such as chuck), trimmed and cubed
1 large or 2 medium onions, chopped
1 cup green and/or red bell pepper, chopped
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley
COMBINE tomatoes, broth, Worcestershire sauce, garlic and bay leaves. Pour mixture into zip-lock bag, seal and knead to mix.
MIX caraway seeds, paprika, salt and pepper.
SPRINKLE seasoning mixture on beef, coating both sides.
ADD beef to freezer bag.
ADD onion and pepper.
DUMP contents of freezer bag into Crock-Pot.
COVER and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
DISCARD bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Nutrition information: Per serving: 180 calories, 5 grams fat (2 grams saturated, 2 grams monounsaturated), 48 milligrams cholesterol, 6 grams carbohydrates, 25 grams protein, 1 grams fiber, 250 milligrams sodium, 298 milligrams potassium.
Chicken Coq au Vin
Yields 6 servings. Recipe from gourmetrecipe.com.
2 cups frozen pearl onions
4 slices bacon, fried and crumbled
1 cup sliced button mushrooms
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon pepper (freshly ground)
6 large boneless, skinless chicken breasts
1/2 cup dry red wine
3/4 cup chicken stock
1/2 cup tomato paste
3 tablespoons all-purpose flour
COMBINE onions, bacon pieces, mushrooms, garlic, thyme, pepper, chicken breasts, wine and stock in a zip-lock freezer bag and seal. Place bag in freezer.
COVER and cook on low for 6 to 8 hours.
REMOVE the chicken and vegetables from the Crock-Pot with a slotted spoon. Cover with foil to keep warm.
POUR 1/2 cup of the cooking liquid into a small mixing bowl.
INCREASE the Crock-Pot heat to high. Cover. In a mixing bowl, stir together the 1/2 cup of cooking liquid, tomato paste, and flour. Pour this mixture into the Crock-Pot. Cover and cook for 15 minutes, or until the liquid is thickened and saucelike.
SERVE chicken and vegetables with the sauce ladled over them.
Beef with Red Wine Sauce
Recipe from myrecipes.com.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, halved
1 1.61-ounce package brown gravy mix
1 10 1/2-ounce can beef broth
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Chopped fresh parsley
PLACE beef, onion and mushrooms in a 6-quart slow cooker.
WHISK together gravy mix, beef broth and wine; pour evenly over beef and vegetables. Add bay leaf.
COVER and cook on HIGH 6 hours. Remove and discard bay leaf.
SERVE over noodles. Garnish with parsley, if desired.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.