By Kara Kimbrough
I’ve never understood why Crockpots are used more in the fall and winter months. I understand that cooler weather signals the start of comfort food season, highlighted by hot soups, stews and chili. But not only do I use my Crockpots – emphasis on plural, as I own several – all year long, but I actually rely on it more during the summer months when I avoid turning on my oven whenever possible.
Whenever you use a Crockpot, there are a few rules that help avoid Crockpot mishaps, ranging from mushy vegetables to shrinking meat:
Sear meat before adding to the pot. It’s a quick, but all-important step when preparing a meat-based Crockpot meal. Browning the meat ahead of time will help lock in flavor and seal in the meat’s delicious juices. And, this step usually helps avoid meat shrinkage, a problem I encountered recently when I failed to brown stew meat before making recipe #1 (below).
Make cleanup a breeze. Always use a slow cooker liner, eliminating the need to do more than a quick rinse of the ceramic pot after the meal is done.
Don’t overfill the Crockpot. Only fill to about ¾ capacity of the Crockpot to prevent overcooking and overflow.
Keep it locked. Opening the lid to stir or check on the food releases heat and can extend cooking time.
Keep an eye on the clock. Allowing food to cook past the recommended time can result in a soggy or crispy dinner.
Here are two new favorite Crockpot recipes that have already got my Crocktober off to a delicious start.
Best (and Easiest) Crockpot Beef Stew
2 cups low-sodium beef broth
2 pounds cubed stew beef
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon beef bouillon
1 tablespoon Worcestershire sauce
1 ½ pounds golden Yukon potatoes, cut into chunks
2 cups sliced carrots
1 large yellow onion, sliced
1 cup frozen sweet peas
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon oil
In a skillet over medium heat, brown meat in oil until lightly-browned and crisp. Pour the beef broth into the crockpot and add the beef. Sprinkle the beef with the garlic, black pepper, salt, beef bouillon and Worcestershire sauce. Add the cut potatoes, carrots and sliced onion on top of the beef.
Place lid on crockpot and cook for 4-6 hours on high, or 6-8 hours on low, until beef is fork tender. Once stew is cooked, add in the sweet peas.
To thicken the gravy, make a slurry with cornstarch and gravy. In a bowl, whisk to combine the cornstarch and water until smooth. Then slowly pour the slurry into the crockpot and stir until all combined. Replace lid and turn the crockpot to high heat and cook for 10 minutes, stirring every so often, until thickened.
Crockpot Salisbury Steak and Gravy
1 package Lipton’s Onion Soup Mix
1 small onion, sliced
1 ½ cups beef broth or low sodium beef broth
1 ounce brown gravy mix
2 tablespoons ketchup
1 teaspoon Dijon mustard
2 tablespoons cornstarch
4 tablespoons water
To make beef patties:
1 ½ pounds lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons milk
Salt and black pepper to taste
Line 6-quart Crockpot with plastic line. Sprinkle soup mix on bottom, followed by onion slices.
Combine beef patty ingredients and form 6 flat patties. Brown over medium high heat (about 3 minutes per side) to achieve a slight crisp on both sides.
Layer beef patties over onions. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours. Once cooked, remove patties and set aside.
Turn Crockpot up to high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat. Serve with gravy over cooked rice or mashed potatoes.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.
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