Crockpot Beef Stew
From my kitchen, Paula
3 lb. eye of round roast, fat removed and cut into 1” cubes
1 red onion, chopped
1 lb. carrots, cut into 1-1/2” chunks
1-1/2 pound bag of fingerling potatoes, larger ones can be cut in half.
1 packet Onion/Mushroom soup mix
2 cups water
1/2 cup dry red wine
1 tsp. Kosher salt
1 tsp. Fresh ground pepper
10 sprigs of fresh thyme
1 tsp. Kitchen Bouquet seasoning & browning sauce
3 Tbsp. Cornstarch
Combine first 10 ingredients in Crockpot. Cook on low for 6 hours.
Remove 1/2 cup of broth, cool & add cornstarch.
Return to crockpot stirring into Stew, add Kitchen Bouquet.
Turn to high and cook 30 minutes.
Remove thyme sprigs and serve.
Spiced Mini Corn Muffins
Adapted from Valerie Bertinelli
Ingredients
Nonstick cooking spray, for the muffin pan
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon (omit)
1/4 teaspoon ground coriander (1/2 tsp.)
1/4 teaspoon ground cumin (1/2 tsp. )
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
Directions
Special equipment: a 24-cup nonstick mini muffin pan
• Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
• Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
• Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
• Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11-13 minutes. Serve warm.
