It's time for another installment of "Marie's obsession with crockpot recipes especially ones with meat so tender it makes me want to cry."
Or something like that.
This is one of those warm, hearty stews that just feels right. It's simple, spicy, flavorful, wonderful. Give this one a try before the weather warms up!
Crockpot Poblano Beef Stew
serves 4
you'll need:
1 1/2-2 lbs. beef stew meat
1 cup chopped onions
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 poblano pepper, seeded and diced
1 bay leaf
1 (28 oz.) can chopped fire roasted tomatoes
1/4 cup strong coffee
1 (15 oz.) can kidney beans, drained and rinsed
1 tablespoon basil, chopped
Heat a couple tablespoons of olive oil over medium-high heat in a large skillet. Brown stew meat on all sides, then transfer to your slow cooker. Add all of the ingredients except for the coffee, beans, and basil. Stir well until everything is thoroughly mixed. Cook on high for 3-4 hours or on low for 6-8 hours. Mix in coffee and kidney beans and cook for another 30 minutes to an hour.
To serve, ladle into bowls and garnish with basil. Enjoy!
Going to try this tonight for my boyfriend's lunch tomorrow. He lives a low carb lifestyle and this sounds perfect! He can just not eat the beans. :-)
ReplyDeletePS I love slow cooker recipes, too! I love making a meat sauce in the slow cooker. Yum
Yay! Hope he (and you!) like it!
DeleteI've never done meat sauce in the slow cooker, but see recipes for it all the time! I definitely need to try it!
Oh, this looks perfect for today's cold rainy weather!
ReplyDeleteThis was made for that kinda weather! :)
DeleteLook at this super easy crockpot recipe!
ReplyDeleteChicken with Spinach, Artichokes and Mushrooms
INGREDIENTS:
1 1/2 to 2 Pounds boneless,
skinless chicken breasts
1 Package (10 to 12 ounces) frozen
spinach, thawed and squeezed dry
1 Package (8 to 12 ounces) frozen
artichoke bottoms
1 Package (8 ounces) sliced fresh
mushrooms
1/2 Cup chopped onion
1 Can (3 to 4 ounces) sliced ripe olives
1 Teaspoon chopped garlic
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1 Cup chicken broth
1 Package (about 4 ounces) grated
Parmesan cheese
DIRECTIONS:
1. Rinse chicken and pat dry; set aside
2. Stir together spinach, artichoke hearts, mushrooms, onion, olives, garlic, salt, pepper and chicken broth in Crock-Pot® slow cooker. Stir in chicken breasts.
3. Cover and Cook, stirring Parmesan cheese in during last hour of cooking. Serve over rice or pasta.
3.5-4 hours on HIGH
7-8 hours on LOW
That sounds great!! I love pretty much anything with artichokes! Would love to try this over pasta.
DeleteBeef stew is a favorite of mine. So interesting that this has coffee in it! I'll have to try this!
ReplyDeleteIt really adds a good depth of flavor! Let me know if you try it out! :)
DeleteBookmarked for the cooler weather. "Meat so tender is makes you cry" - now that's an obsession I could get obsessed with.
ReplyDeleteWishing I could swap our cold weather for your warmth! But I'm sure I'll be singing a different tune come July in Texas... :)
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