What may seem like a simple meal in the slow cooker can mean a tasty, special meal for two. Ingredients such as garlic, shallots, carrots and jarred piquillo peppers offers a variety of flavors in this easy slow cooked dish. Served over rice, is my serving suggestion.
Piquillo peppers have never been a staple in my pantry. But after this dish, it very well may be.
I will definitely make this dish again. Very tasty combination of flavors. The recipe and photos are below.
An easy dessert recipe is also below. Enjoy!
Slow Cooker Stew for Two
Prep time: 15 minutes
Cook time: 6 hours
Total time: 6 hours and 15 minutes
1 lb. stew beef chunks
2 teaspoons fresh ground black peppercorn
3 garlic cloves, peeled, crushed and minced
1 shallot, peeled and diced
2 Tablespoons diced jarred piquillo peppers
1 teaspoon olive oil
16 ounces baby carrots
6 ounce can tomato paste
1/3 cup water
1 teaspoon olive oil
2 teaspoons ground dried basil
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Spray slow cooker bottom and sides with nonstick cooking spray.
Place first 6 ingredients in slow cooker; placing meat in center and sprinkle and drizzle other items over meat. Arrange carrots around meat.
Create sauce. In a small bowl mix sauce ingredients until combined.
Add sauce over meat and other ingredients in center of slow cooker.
Cover and cook on low 5 to 6 hours, or on high for 3 to 3 1/2 hours. Serve warm.
Pineapple Cream Cheese Tartlets
Yields: 15 tartlets (Double, Triple, even Quadruple) (More for More Smiles!)
4 ounces cream cheese, softened
1/4 cup plus 2 Tablespoons powdered sugar or Confectioner’s sugar
1 Tablespoon lime juice
2 teaspoons lime zest (optional)
1/4 cup canned pineapple chunks, plus 1 Tablespoon juice from can, divided
1 package of Athens Mini Fillo Shells
Preheat oven at 375º F. Line baking sheet with parchment paper.
Beat together first 4 ingredients plus 1 Tablespoon of juice from can pineapple until smooth, creamy and well blended.
Arrange shells on baking sheet and place approximately 1 tablespoon of cream cheese mixture in each shell.
Bake for 8-10 minutes. Cool.
Garnish with chunks of pineapple. Serve.
This entry was posted in Beef
, cream cheese
, Slow Cooker
and tagged Angela McClure
, baby carrots
, Baked Goods
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, Black pepper
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, Paula Deen
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, Rachael Ray
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, Tyler Florence
, weekly meal
, Worcestershire sauce
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