I have a relationship with Hamilton Beach. This may include products for review or compensation, but as always, all thoughts, opinions, and love for cooking in a slow cooker are my own.
I am not a fan of cold weather, but I am a huge fan of cold weather food. I love warm soups, spicy chili, and all things that can be made in the slow cooker; like this simple beef stew. It’s great because it’s full of flavor but can easily be customized with veggies your family likes. As you can see from the above, my family likes meat, potatoes, and carrots. Feel free to add in some green veggies- peas or green beans, and corn would be a nice addition. My daughter especially likes it with pasta shells, so I usually make her some on the side and add it to her bowl just before serving. This is also a freezer meal, so it can be made ahead of time and pulled out to throw in the slow cooker when you’re ready.
Speaking of slow cookers… do you need one? Because I just happen to this beauty available to give away! This Hamilton Beach Set & Forget® Programmable Slow Cooker has three choices for easy, automatic cooking: program, probe and manual mode. On busy days, program the cooking time and the Set & Forget® Slow Cooker automatically shifts to keep warm when the cooking time is up. Cooking a large cut of meat like pot roast, chicken, or pork tenderloin? Insert the probe, set the desired meat temperature and the Set & Forget® Slow Cooker automatically shifts to keep warm when the temperature is reached. For traditional slow cooking, manually select the high, low or warm temperature without setting a cooking time. This slow cooker is also travel friendly- perfect for upcoming holiday get togethers!
I love the features and the sleek design of the Set & Forget® Programmable Slow Cooker. I would have loved to have had one when I was working full time outside of the home- the programmable settings are perfect for keeping it warm until you get home.
- 1 large onion, diced
- 1 1⁄2 lbs. lean stew meat, cut in 1 inch chunks
- 2 cups water
- 2 cups beef stock
- 1 1⁄2 cups V-8 juice
- 1⁄3 cup barbeque sauce
- 3 cloves of garlic
- 1 lb. carrots, sliced into coins
- Salt and pepper to taste
- 4 cups diced potatoes
- Place all ingredients (except potatoes) in a freezer bag, mix well, freeze until ready. When ready to cook, add diced potatoes. Cook on high 6-7 hours or low for 8-9 hours.
- When freezing, be sure to write on bag: "Add 4 cups diced potatoes. Cook on high 6-7 hours or low for 8-9 hours."