My apartment smells like rosemary, yum. I’ve discovered love for the crockpot. Which is funny, I figured I’d be at least a decade older and cook with an apron before the slow cooker became one of my go-to kitchen items. It reminds me of my Grandma. I can throw everything in one pot while Leia’s taking a nap, turn it on and forget about it for hours. Leaving me more time to
do laundry, wash dishes read Facebook and Google recipes.
We don’t eat beef very often. Since I don’t have a BBQ on the patio to create steaks and kabobs, this is one of my favorite ways to prepare it. The ingredients are simple, it’s easy to modify, and it makes your house smell good.
- 1 lb. beef cut into large cubes (rump roast is a good choice, or you can buy the package of beef already cut up with a sticker that says “for stew”)
- 2-3 tbs. flour seasoned with pepper
- 1 clove garlic, minced
- 3/4 cup low sodium beef broth
- 3/4 cup red wine (feel free to pour yourself a glass)
- 1/4 cup balsamic vinegar
- several dashes of worcestershire
- a few sprigs of rosemary
- half a bag of baby carrots
- 1 large yellow onion
- 1 cup of sweet potato peeled and cut into cubes (If you don’t like these vegetables, use whatever makes you happy. Firm vegetables work best.)
Toss beef in a bag with flour and pepper. If you don’t want to waste a bag, you can put it all in the bottom on the pot and stir it around until everything is coated. If you want to take an extra step, brown the beef in a skillet with a little olive oil after tossing in flour. Add vegetables and garlic. Add liquid. Place sprigs of rosemary on top. Set on high heat for 4 hours or low heat for 6 hours.
Dinner is served.
One reason this is a favorite recipe for me: I can share everything with Leia. She loves all of it – the beef, the soft carrots and sweet potatoes.
It makes great leftovers too. Since I’m usually cooking for one (and a half), I like recipes that taste good the next day.