Tuesday, February 26, 2013

crockpot poblano beef stew


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!

10 comments:

  1. 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. :-)

    PS I love slow cooker recipes, too! I love making a meat sauce in the slow cooker. Yum

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    Replies
    1. Yay! Hope he (and you!) like it!

      I've never done meat sauce in the slow cooker, but see recipes for it all the time! I definitely need to try it!

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  2. Oh, this looks perfect for today's cold rainy weather!

    ReplyDelete
    Replies
    1. This was made for that kinda weather! :)

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  3. Look at this super easy crockpot recipe!

    Chicken 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

    ReplyDelete
    Replies
    1. That sounds great!! I love pretty much anything with artichokes! Would love to try this over pasta.

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  4. Beef stew is a favorite of mine. So interesting that this has coffee in it! I'll have to try this!

    ReplyDelete
    Replies
    1. It really adds a good depth of flavor! Let me know if you try it out! :)

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  5. Bookmarked for the cooler weather. "Meat so tender is makes you cry" - now that's an obsession I could get obsessed with.

    ReplyDelete
    Replies
    1. Wishing 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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