Chunky Beef Stew (Slow-Cooker Version)

I've been sick the last few days and haven't felt up to cooking a full meal. However, I did find the energy to make this hearty and delicious soup. This stew lasted me several days. It was perfect because I didn't want  to venture out in the cold to go to the grocery store when I was feeling sick. Try this recipe out on your next sick day (or whenever!) and let me know what you think.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized chunks
• Salt and pepper, to taste
• 2 tablespoons extra light olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 medium yellow onion, diced
• 2 celery sticks, diced
• 3 tablespoons Worcestershire sauce
• 4 medium red potatoes, cut into bite-sized pieces
• 1 can beef broth (about 14.5 oz)
• 1 can cream of mushroom soup
• 1 tablespoon dried parsley
• 2 cups baby carrots, chopped
• 2 teaspoons thyme

Instructions:

1. Remove beef from fridge and allow to sit in room temperature for approximately 30 mins.
2. After 30 minutes, sprinkle salt and pepper on beef chunks. One by one, dredge beef chunks in flour until well-coated.
3. Heat olive oil and butter on a medium-sized skillet.
4. Working in batches, add beef chunks and garlic to skillet. Make sure beef is not overcrowded on skillet.  Heat beef for several minutes on each side until lightly browned and garlic is flagrant. When finished, pour contents of skillet (including any liquids) into Crockpot before starting next batch.
5. When all beef chunks are added to Crockpot, add all other ingredients (onion, celery, carrots, Worcestershire, beef broth, cream of mushroom soup, parsley, potatoes, thyme) to Crockpot and cook on low for approximately 6 hours. 
6. Serve and enjoy. 

Balsamic Braised Beef Short Ribs (Slow-Cooker)

I love my Crockpot and am always looking for new recipes to try out with it. I decided to take one of my favorite entrees, beef short ribs, and concoct an easy recipe for the slow-cooker. This dish is delicious and takes minimal effort. If you try this recipe, tweet me at @kitchen_sams with the hashtag #samskitchen and I will feature your creation on my blog! Happy cooking (and eating)!

Ingredients:

• 
  
• 3 lbs of bone-in beef short ribs
• 1 package mushrooms
• 2 onions
• 1 tablespoon of coconut oil
• 15 oz. can of tomato sauce
• 1/2 cup balsamic vinegar
• 1/2 cup minced garlic
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon onion powder
• 1 tablespoon garlic powder

Instructions:

1. In a small bowl, mix together paprika, salt, pepper, onion powder, garlic powder, rosemary and sage.
2. Rub spice mixture into both sides of beef short ribs
3. Heat coconut oil in a large skillet on medium high heat. Add mushrooms and onions to skillet.
4. Add short ribs to skillet. Sear for 2-3 minutes on each side or until browned. Then remove from heat.
5. Add tomato juice, balsamic vinegar and smashed garlic cloves to slow-cooker.
6. Put the short ribs, mushrooms and onions in the slow-cooker. Coat short ribs with sauce mixture using a spatula.
7. Cook for 4-6 hours on low heat or until tender.

I served this dish with roasted cauliflower (recipe coming soon!) and a rice pilaf blend. Enjoy!

Beef Tenderloin with Shrimp and Mushroom Sauce

This dish has won rave reviews from my family and friends. It's great for a cold winter night in like tonight!

Ingredients:

• 2 four-once beef tenderloins
• 1/2 lb raw shrimp (peeled and deveined)
• 4 tsp butter (separated)
• 2 cloves garlic, diced
• 2 tablespoons unsalted butter
• 3 green onions, diced
• 2 tsp lemon juice
• 1/2 cup dry white wine (or vegetable broth)
• 1 tablespoon dried parsley
• 1 tablespoon cornstarch (or 2 tablespoons flour)
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 package fresh sliced mushrooms
• 3 tablespoons heavy cream

Instructions:

1. Turn on broiler. Place steaks on broiler pan. Place one teaspoon of butter on top of each steak and put in oven. Cook for 6 to 10 minutes, depending on how well-done you want the steak. I cooked them for six minutes and got a nice medium-rare steak
2. Meanwhile, heat wine and one tablespoon of unsalted butter in a medium skillet.
3. Add the raw shrimp and cook until pink.
4. Place a colander in a large bowl in your sink. Drain shrimp. Save the wine for the sauce.
5. Melt one tablespoon of butter in skillet. Add green onions, garlic and mushrooms to skillet. Saute for about five minutes.
6. Add salt, pepper, and paprika to sauce mixture.
7. Whisk cornstarch into sauce mixture. Stir mixture until there are no cornstarch clumps.
8. Add reserved wine to sauce and simmer for a few minutes until smooth. Once sauce is smooth, add the shrimp to the pan and continue to simmer on low heat.
9. Remove steaks from oven. Flip steaks over and place another teaspoon of butter on each steak. Return to oven and continue broiling for another 6 to 10 minutes.
10. Add heavy cream, lemon juice and parsley to sauce. Add more salt, pepper, and/or paprika to sauce if desired.
11. Remove steaks from oven. Pour sauce over steaks. Sprinkle parsley on top.
12. Serve and enjoy!