Beef Burghandy

This recipe originated from the Fun with Sharps! blog post, Well, you can't say I never cook.... We used her recipe for Beef Burghandy, but made a few changes to suit our needs. We made this with a fresh chuck roast, which I really think does something for overall flavor. The meat was so buttery and tender, we all went back for seconds!

Ingredients

• 2 1/2 lbs. chuck roast, cubed & seared
• 3 Tbsp. extra virgin olive oil
• 2 (14.5 oz.) cans beef broth
• 1 cup red wine (I used a Shiraz)
• 1 medium onions
• 6 carrots, chopped
• 2 Tbsp. minced garlic
• 2 tsp. dried parsley
• 4 bay leaves
• 1 Tbsp. sea salt
• 2 tsp. freshly ground black pepper
• 1/2 cup flour
• 2 cups water
• egg noodles

Directions

1. Take your chuck roast & cube it. Don't trim the fat! This is crucial for buttery flavor (Unless you buy beef cubes, then this step is done for you).
2. Set slow cooker to low & add beef broth & wine, followed by onions, carrots, garlic, parsley, bay leaves, sea salt & black pepper.
3. Sear the cubed beef in the olive oil & add to slow cooker. Cover with lid.
4. After about an hour, make a slurry of 2 cups water + 1/2 cup flour and add to slow cooker. If you won't be home, you can do this step at the beginning.
5. Cook for 6-8 hours on low.
6. Serve with egg noodles. Meat should be very tender.

Pictures

Served over egg noodles.


Close-up.


Forkful of yum!

Potato Chicken Chowder

This is one of those blog entries where I don't have step-by-step pictures. For a chowder, you basically need milk and any starch to make it hearty. I've been craving potato soup, so I just threw ingredients I had on hand into a slow cooker. I used what was left of my potatoes, which totaled 9. Some people prefer cooked ham in potato chowder, but I'm not a fan of the combination, so I added canned cooked chicken to add flavor and protein. This batch is enough to feed my family for a few days! It's extremely tasty too! I served it with flaky biscuits.

Ingredients

• 2 Tbsp. butter
• 1 large onion
• 9 red potatoes, pealed & cubed
• 3 (10 oz.) cans cooked chicken, drained
• 4 cups milk
• 2 (14.5 oz) cans low sodium chicken broth
• 1 (16 oz.) package frozen whole kernel sweet corn
• crushed red pepper flakes
• ground black pepper
• handful chopped green onions (garnish)

Directions

1. Saute onion in butter over medium heat, until translucent. Add red pepper flakes & ground black pepper (to taste).
2. Peal and cube 9 potatoes (more potatoes = heartier chowder).
3. In a slow cooker, set to low, add potatoes, cooked chicken, milk, chicken broth & corn.
4. Once onion is translucent, add to slow cooker.
5. Cook chowder in slow cooker for about 8 hours on low.
6. Serve chowder garnished with green onions.
7. Enjoy!

Pictures (with comments)

Dinner is served!


Close-ups.


Spoonful of flavor!