Gourmet in almost an instant . . .

I like recipes that can go with the crock pot or on the stove. In the summer, I'd rather not have the stove going for any extended period of time but do enjoy coming in from shopping and smelling the contents of the crock pot bubbling away and not needing my attention. A favorite one for a quick morning of getting dinner going and then taking off for your appointed rounds is cheap meat in the crock pot . . . Okay, these days there is not much in the way of inexpensive but I usually go with the beef cut that sort of gets into my idea of a budget.

2 pounds of round steak, 7-bone roast, chuck steak . . . your choice!
Vegetable oil
1 ounce package of dried onion soup mix
1 cup red wine
1 cup fresh, sliced mushrooms (you can opt for a canned version, too)
Pinch of dried Basil
Pinch of chili flakes (for taste not heat)

Cut your meat into stew-sized pieces. Dust them with flour and brown them in a frying pan with the oil. Be sure to heat up the oil first so you get a fast sear on the meat. You aren't cooking it, just giving it a basic brown. Place meat into the crock pot.

Combine the rest of the ingredients and pour over the meat. Cook according to your crock pot directions. Your main course is ready!

Ideas . . .
You can also put in carrots and potatoes, too. Just cut them up in reasonable chunks and add them to the crock pot, first.

If you want the resulting meat juices a bit thicker, you can mix a tablespoon of cornstarch to 1/4 cup water and add the last twenty minutes of crock pot cooking time.

Don't want to bother with the crock pot today? You can do this in a heavy pot on the stove. It might take about an hour and a half. You add the vegetables the last 20 minutes of cooking time.

Goes great over hot rice or pasta.

You can add a can of diced tomatoes and Italian seasonings for a different taste.

Beef Stew goes with rain!

The rain has begun and it puts me in mind of a cozy kitchen with hot, hearty food. Yes, I know the California summer isn't too far down the road now but I'm planning on taking advantage of every little chill in the air until the temperature tells me otherwise.

A favorite for a cold evening is Beef Stew. Every family has their own version but here is mine for anyone who wants a jumping off point into their own stew pot! : - )

Approximately two pounds of cubed beef. You can buy it already cubed or purchase an inexpensive piece of beef and do it yourself. If you get a cheap seven-bone roast or check steak, save the bone to simmer down for soup broth.

1 large onion, chopped
5 cloves garlic, peeled, smashed, and chopped.
4-5 carrots, sliced (depends on size of carrots, how many you need.
OR just get a bag of frozen mixed vegetables.
Diced potatoes - you can use those small, thin skinned ones or baking potatoes.
1 can diced tomatoes
2 teaspoons bullion - chicken or beef, it doesn't matter

Dust the meat with flour and brown in a pot. Add onions and cook until they start to wilt a bit. Add the tomatoes, bullion, and if you need it, some more water. You don't want the meat to be crowded at this point.

Bring to a boil, turn down, cover, and simmer for about an hour. When the meat is tender, add the vegetables. If you are using 'regular' carrots, add them a few minutes before the potatoes. Also, add your salt, pepper, pepper flakes, whatever spices, etc. at this point. Stir and simmer until vegetables are ready. Taste the sauce and add whatever it needs. Potatoes tend to leach out the salt so you might need more. If the sauce is too thick, mix a couple tablespoons of cornstarch in 1/4 cup water and stir that in.

If you are out to impress, throwing in some fresh mushrooms at the beginning of the cooking period is a serious consideration.