Beef and Veggies in the Crocker-Stylize as you Wish

The Slow Cooker or as more infamously known the Crock-Pot® or as not probably known at all since I use the term in closed circles, the Crocker has to be one of the best inventions known to man! I mean really, fill it up, set the time and go. Since I am in a deficit creating mode for an upcoming vacation I made this meal in two ways which is why I added: “stylize as you wish” to the title. In an upcoming post I will outline my tips for slimming down before vacation not just for aesthetics but also so you can indulge and enjoy yourself and not come home “weigh” behind the eight ball, get it?  😉 What has that got to do with this post, well I will give you one of the tips now-ADD MORE VEGGIES WHEREVER YOU CAN! I could go into a whole veggie post but will just say they are healthy, add bulk to your recipes without adding excessive calories and they give you tons of energy, GO Veggies!  🙂 

1. Cut up the onion, and peppers into strips leaving them on the bigger side because they can get pretty small after a time in the Crocker. Add them to the Crocker and season with some salt and pepper to your liking. Add the chicken broth and stir all together.

   

   

   

   

   

2. In a bowl add your beef and a little flour, salt and pepper and combine to coat. Add more flour if needed and the same with the salt and pepper. Remember: you can always add more but it is harder to take it away.

   

   

3. Place your beef on top of the veggies, put on the lid and set your Crocker to your desired time, I set mine to 8 hours. Wait about 30 minutes for the meat to get acclimated to the rising temp and stir all together before you head out the door. Just set it and forget it!

   

   

   

   

4. Upon your return, add some olive oil to a pan, heat to medium and add your mushrooms and pepper to taste. I saute my mushrooms separately because I like them with a little bite and if they go into the Crocker with the rest of the veggies for eight hours, they mush up. When they are sautéed to your liking, remove them to a bowl and set aside.

   

   

5. In the same pan you sautéed your mushrooms add the butter and 2 tbsp flour and whisk together to make that all important binding roux. Take ladles of the juice from the Crocker and add them one by one whisking after each addition until you have the amount of sauce you want and the desired thickness of the sauce. Season a little more with salt and pepper if desired and remove from the heat. Stir in your sour cream and watch the magic happen!

   

   

   

6. Easy cheesy in a pot of bowling salted water add your egg noodles and cook according to package directions.

   

7. Here is the best part! Deciding how you want to stylize this meal–just beef and veges or do you want to Beef Stroganoff it, dress it up a little. Or maybe a little of both? Simply add your egg noodles on the bottom of the plate or bowl to create a nice bed, add your meat mixture and add the stroganoff sauce on top and then top with the mushrooms. Or add no sauce, either way it’s all good!

   

   

   

   

   You really can’t go wrong any way you choose to style your beef! ENJOY!  😀

   ---

Beef and Veggies in the Crocker-Stylize as you Wish-WMR

Print Recipe

Beef and Veggies in the Crocker-Stylize as you Wish-WMR Print Recipe

Ingredients

• 1 1/2-2 lbs Stew Beef
• 1 large Red Bell Pepper
• 1 large Green Pepper
• 1 large Onion
• 1/2-3/4 cups Shredded Carrots
• 2 cups No Salt Chicken Stock
• 2 cups Mushrooms -Of your choice, I used Button
• 2 tbsp Whipped Butter
• 2-4 tbsp All Purpose Flour
• 2 tbsp olive oil -Extra Virgin or your choice
• 1/2 cup Sour Cream -I used low fat
• 1 tsp Kosher Salt -or more to taste
• 2 tbsp Pepper -add more or less to taste

Servings:

Instructions

1. Cut up the onion, and peppers into strips leaving them on the bigger side because they can get pretty small after a time in the Crocker. Add them to the Crocker and season with some salt and pepper to your liking. Add the chicken broth and stir all together.

   
2. In a bowl add your beef and a little flour, salt and pepper and combine to coat. Add more flour if needed and the same with the salt and pepper. Remember: you can always add more but it is harder to take it away.

   
3. Place your beef on top of the veges, put on the lid and set your Crocker to your desired time, I set mine to 8 hours. Wait about 30 minutes for the meat to get acclimated to the rising temp and stir all together before you head out the door. Just set it and forget it!

   
4. Upon your return, add some olive oil to a pan, heat to medium and add your mushrooms and pepper to taste. I saute my mushrooms separately because I like them with a little bite and if they go into the Crocker with the rest of the veggies for eight hours, they mush up. When they are sautéed to your liking, remove them to a bowl and set aside.

   
5. In the same pan you sautéed your mushrooms add the butter and 2 tbsp flour and whisk together to make that all important binding roux. Take ladles of the juice from the Crocker and add them one by one whisking after each addition until you have the amount of sauce you want and the desired thickness of the sauce. Season a little more with salt and pepper if desired and remove from the heat. Stir in your sour cream and watch the magic happen!

   
6. Easy cheesy in a pot of bowling salted water add your egg noodles and cook according to package directions.

   
7. Here is the best part! Deciding how you want to stylize this meal--just beef and veges or do you want to Beef Stroganoff it, dress it up a little. Or maybe a little of both? Simply add your egg noodles on the bottom of the plate or bowl to create a nice bed, add your meat mixture and add the stroganoff sauce on top and then top with the mushrooms. Or add no sauce, either way it's all good!

   

Recipe Notes

I want to address why I use Chicken Stock in place of Beef Stock in most of my meat recipes. Simply because I want the beef taste to shine. Chicken Stock has a milder taste and doesn't compete with the taste of the beef. No more, no less.

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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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