Quick Pick: Beef Stew

Ingredients
1 lb to 1.5 lbs. beef roast
1 large russet potato
3/4 cup of chopped carrots
1/2 red onion chopped into large chunks
1 large (or 2 small) garlic cloves minced
1 package of onion soup mix 
1 t. rosemary
1 t. salt
1/4 t. pepper
32 oz. of beef stock


I usually create this the night before, stick it in the fridge overnight, and then pull it out in the morning and place it in my slow cooker

base.  It cooks all day and makes for a nice warm meal when you get home.  

Make sure you place your beef at the bottom of the slow cooker pot.  I then chop up my carrots, potato, and onion and place the ingredients around the outside of the slow cooker around the meat.  I add all the herbs and spices and then dump my stock over top of everything.  

I would let this cook 6-8 hours.  Basically, fix it and forget it.  Once you get home from work all you have to do is grab a bowl.

Quick Pick: Slow Cooker Potato Soup

Ingredients2 cans of cream of potato
2 Russet potatoes
1 cup of cheddar cheese
1 cup of heavy whipping cream
4 oz. of pancetta
1 t. salt
1/4 t. pepper
2.5 oz of water
1 green onion, diced (optional)

This is simple, and yes I know I cheated by using a cream of potato soup as a base, but if you are looking to make potato soup and don't have much time it's a good way to start.  

Dump the two cans of cream of potato into the crock pot.  

Peel and dice two Russet potatoes into 1/4 inch cubes (they cook more evenly and are more tender if cut small).  Dump the potatoes into the crock pot.

Add in cheddar cheese, whipping cream, pancetta, salt, pepper and water into the crock pot and give it a good stir.    

I usually set this up before going to work and keep my crock pot on low.  Cook for a good 6+ hours or until the potatoes are tender. 

Sprinkle the green onion on top as a garnish if you choose.