Crockpot Beef Stew

Ingredients:

• 2 Pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions:

1. Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

*I forgot to add the peas and corn but it was still very good.

~Recipe from familyfreshmeals.com

Creamy Chicken Curry with Potatoes & Split Peas

Ingredients:

• 2 Tablespoons olive oil
• 1 large onion, chopped
• 1 inch piece fresh ginger, grated
• 4 cloves garlic, sliced
• 1 teaspoon cumin seeds
• salt and pepper
• 2 rounded tablespoons curry powder
• 4 cups chicken stock
• 2 large starchy potatoes (russet), peeled and cut into 1 1/2- to 2 inch chunks
• 1 cup yellow split peas
• 8 boneless, skinless chicken thighs
• 1 lime, halved
• 1 cup whole-milk Greek yogurt
• Chopped fresh cilantro, for serving

Directions:

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, ginger, garlic, cumin seeds, and salt and pepper. Sweat the onion a few minutes.
2. Add the curry powder and stir for 1 or 2 minutes. 
3. Add the stock and bring to a boil, then reduce the heat to a simmer.
4. Add the potatoes, split peas, and chicken. Cover and simmer until the chicken is cooked through and the peas are tender, 1 to 1 1/4 hours.
5. Pull the chick out of the pan. Shred the meat with 2 forks and add it back to the curry.
6. Squeeze in the lime juice and stir in the yogurt. Adjust the seasonings. Serve sprinkled with cilantro.

*I served the curry with rice. I used lentils instead of yellow split peas, I just happened to already have them in the house.

~Recipe from Rachael Ray via 1 Grocery Bag 3 Meals

Indian Stew

Prep. time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1 cup long-grain white rice
• 2 Tbs vegetable oil, such as safflower
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbs curry powder
• 1 tsp ground ginger
• 3 cups tomato sauce
• 2 cans (15 oz each) chickpeas, rinsed & drained
• 1 Tbs fresh lime juice, plus lime wedge for garnish
• 1/2 cup plain low-fat yogurt

Directions:

1. Cook rice according to package instructions; cover; and keep warm.
2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt & pepper. Cook stirring frequently, until onion is tender, 4 to 5 minutes. Add curry powder and ginger; cook stirring until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt & pepper. Serve stew with rice and yogurt, garnish with lime wedge and a pinch of curry.

~Recipe via Everyday Food, December 2008