Appreciating My Bubbling Pot

I can still recall the large and cumbersome Crock Pot that took up valuable counter space in my mother’s kitchen. It wasn’t too long before it was packed up and stashed away in the basement. So, I was a bit skeptical when I heard my friends raving about the delicious chicken cacciatore, French onion soup, and peach cobblers that emerged from more contemporary versions of those bubbling pots.Slow cookers have come a long way since the 1970s. In addition to saving time, they also offer an economical way to cook. Cookbook author Judith Finlayson says it best. “The slow cooker is the perfect appliance for a recession. They cook the kind of comfort food that offers the culinary equivalent of a haven in a heartless world.”

The idea of taking a few minutes each morning to throw some ingredients into a pot, select the appropriate setting, and then forget about it, is an appealing one. Especially for a writer who also happens to be a non-foodie.

On crisp fall and winter days, I treat myself to this easy-to-prepare beef stew.

Ingredients

2 pounds stewing beef
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
1 clove garlic, minced
1 tsp paprika
1 tsp Worcestershire sauce
1 onion, chopped
2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery, chopped

Procedure

• Cut meat into 1 inch pieces.
• In a bowl, combine the flour, salt, and pepper. Add the meat and coat with this flour mixture.
• Place coated meat in the slow cooker.
• Stir in garlic, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover and cook on Low setting for 10 to 12 hours or on High setting for 4 to 6 hours.

Makes 4-6 servings.

Buon Appetito!