Why Did We Stop Glorifying Hamburgers?

The “glorified hamburger,” a forgotten Depression-era relic, has real applications for the modern home cook. Recipes from the 1930s and ’40s tend to resurface less for their cookability and more for pure shock value. To wit: canned chipped beef, doused in a flour-thickened gravy and shoveled onto toast. Mock apple pie, made with crushed Ritz […]

The post Why Did We Stop Glorifying Hamburgers? appeared first on TASTE.

Original source: https://www.tastecooking.com/stop-glorifying-hamburgers/

Wake Up! Coffee in Paris Doesn’t Need Saving.

Alain Ducasse is getting into the “reflective degustation” of coffee, pioneering and thought-leadering in a city where coffee has been…pretty amazing, actually.  The move is too familiar. An eminent brand, thought leader, or great custodian of taste steps into the specialty coffee scene, heralding disruption. Be it bank, restaurant, or coffee titan (see: Howard Schultz), […]

The post Wake Up! Coffee in Paris Doesn’t Need Saving. appeared first on TASTE.

Original source: https://www.tastecooking.com/wake-coffee-paris-doesnt-need-saving/

Parmesan Cheese Guide

Parmesan cheese is a delicious and distinctively flavored cheese. The salty taste pairs wonderfully with the sweet, acidic flavor of tomato sauce, which is why it is so often used in Italian cooking.

Though we tend to associate it with pasta, parmesan is much more than simply a topping for spaghetti and meatballs. It can be used in a wide variety of ways, can be found in many forms, and does have specific storage needs. Let’s take a minute to cover some basic information about this tasty cheese.

Shredded parmesan cheese on a cutting board

What Is The Difference Between Shredded and Grated Parmesan

Grated parmesan is probably what you are must accustomed to seeing and using. It is grated into a fine, almost powdery, consistency and is often used on pastas. This is also the same parmesan cheese you would see in a pizza parlour to sprinkle on your favorite pizza recipe!

Shredded parmesan is, well, shredded into thin strands. Since parmesan is such a strong hard cheese, we generally use a finer shred. It is a great garnish to Tomato Soup and of course Caesar Salad and adds a distinctive “bite” of pungent flavor and a kick of salt.

How to Choose Parmesan Cheese

Age – As parmesan ages, its fragrance and internal consistency change. Older cheeses have a creamier quality that many experts prefer. Check the pin-dot writing on the side of the wheel to ensure that it is not covered by oblique lines.

Those lines indicate that it is not actually qualified as parmigiano reggiano. If it doesn’t qualify, it has not been aged the necessary 12 months. Aging should range from 18 to 24 months for the best flavor.

Color – The cheese should be the color of straw. It can be a pale beige all the way to a deeper yellow. Color should always be uniform throughout the cheese.

How to Store Parmesan Cheese

Parmesan cheese needs to be stored in a dry place. Slices, shreds or grated cheese that has been vacuum-packed or sealed can be stored in the refrigerator for a period of a few months (I use a Foodsaver vacuum sealer for absolutely everything). If it is NOT vacuum packed, then be sure to allow the cheese to breathe by loosely wrapping the cheese before storing it in the refrigerator. I buy cheese storage bags for more expensive cheeses (like real fresh parmesan) as they seem to keep it fresher longer and cheese is not cheap!

How Long Does Parmesan Cheese Last?

Does Parmesan Cheese Go Bad? Yes, but not as quickly as standard cheese. Unopened parmesan cheese will last from 7 to 9 months in the fridge. Once opened, parmesan cheese will last for about a month.

Shredded parmesan cheese doesn’t last as long as a brick or wheel of it. The package should have a ‘use by’ label to let you know how long it lasts – about 5-7 days after being opened.

So, there you have it! A quick tutorial on an amazing and popular cheese! Now go make a delicious Italian dinner – like shrimp scampi or one pot pasta!

Our Favorite Parmesan Cheese Recipes

  • Crispy Baked Parmesan Chicken
  • Easy Chicken Parmesan
  • Crispy Parmesan Potatoes
  • Parmesan Crusted Tilapia
  • Garlic Parmesan Wings


REPIN this Easy Guide

Parmesan Cheese Shredded on a wooden board

This guide to parmesan cheese will teach you about shredded and grated parmigano, how to store it, how long parmesan cheese lasts, and how to choose a wheel or brick of parmesan cheese! #spendwithpennies #parmesancheese #cheese #parmigano #parm
This guide to parmesan cheese will teach you about shredded and grated parmigano, how to store it, how long parmesan cheese lasts, and how to choose a wheel or brick of parmesan cheese! #spendwithpennies #parmesancheese #cheese #parmigano #parm

Original source: https://www.spendwithpennies.com/parmesan-cheese-guide/

Ground Beef Stroganoff (Hamburger)

ground beef stroganoff with mushrooms on white dish with fork

This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.

Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

Easy Ground Beef Stroganoff served on white dish

A Quick Comfort Meal

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

Ground Beef Stroganoff in pot with clear ladle

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is!  You’re literally just  minutes away from getting this beef stroganoff on the table!

  1. Brown beef, onions and garlic.
  2. Add mushrooms, sauce & seasonings.  Simmer a few minutes.
  3. Start your egg noodles cooking!
  4. Stir in sour cream and serve over egg noodles.

Beef Stroganoff Tips

Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork.  If using something other than beef, you’ll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Mushrooms:  Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I’ve used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.


  • Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added.
  • No sour cream? Greek yogurt is a good substitute (or if you just prefer it).
  • To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring sauce.

Flavor Boosters: We love this stroganoff exactly as written but if you’d like to spice it up a bit, add one of the following:

  • Stir in a teaspoon or so of dijon mustard
  • Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
  • Add a couple of slices of chopped raw bacon along with the onion & beef
  • Add a small dash of smoked paprika and a dash of hot sauce


Ground Beef Stroganoff over noodles on white dish

We typically serve this over egg noodles but it’s great over mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style!  Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

Got Leftovers?

Refrigerate leftovers in a sealed container 3-4 days.

Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.

Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes  cause separation). Heat in the microwave or on the stove top on low heat until warm.

Ground Beef Stroganoff

This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. It’s quick and delicious, making it the perfect weeknight meal!

  • 1 lb lean ground beef
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 3/4 lb fresh mushrooms (sliced)
  • 3 tablespoons flour
  • 2 cups beef broth
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley
  1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
  2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
  3. Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
  4. Remove beef mixture from the heat, stir in sour cream and parsley.
  5. Serve over egg noodles.

This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!

Original source: https://www.spendwithpennies.com/ground-beef-stroganoff-hamburger/

Funfetti Bundt Cake

This Funfetti Bundt Cake is covered in white chocolate glaze and plenty of rainbow sprinkles.

Funfetti Bundt Cake covered with white chocolate glaze and rainbow sprinkles

Funfetti Bundt Cake is a fun cake to make for celebrations.  All of those pretty sprinkles on top make it a nice cake to serve for a birthday party, and it’s also a good cake to bring to a potluck.  Little kids seem to really love their sprinkles, and this cake has plenty of those!

Funfetti cake without glaze

This cake has a great vanilla flavor.  And there are a lot of rainbow sprinkles mixed into the actual cake batter too.  That means the slices of cake are super pretty with splashes of rainbow everywhere!

What is the best bundt cake pan?

As pictured, the cake here was made in a traditional bundt cake pan.  My favorite bundt pan of all time is the super swirly Nordic Ware Platinum Collection Heritage Bundt Pan.  I just love the way that one comes out of the pan with such clean lines and a nice shape.

Drizzling white chocolate glaze

The glaze in this recipe is delicious.  It’s made with white chocolate melted with cream and powdered sugar.  It has great flavor, and it adds just the right amount of sweetness to the exterior of this cake.

White Chocolate Glaze

See how nice it looks?  Don’t worry about the glaze being gooey.  Given time to set, the glaze will set just fine and harden up a little bit.

Funfetti Bundt Cake drizzled with white chocolate glaze

What kind of sprinkles are best to use?

Funfetti is another name for rainbow sprinkles.  In some parts of the country, they’re also known as “Jimmies.”  They can be found in your market’s baking aisle.  The fun thing about rainbow sprinkles is that you can find them in different colors too.  Red, white and blue sprinkles can be used for a patriotic holiday cake.  Pastel sprinkles can be used for a baby shower!

Cutting a slice of the Funfetti Bundt Cake

Slice and serve!

Funfetti Bundt Cake sliced

I’ll add that I enjoy a scoop of vanilla ice cream served with my Funfetti Bundt Cake.  Enjoy!

Slice of Funfetti Bundt Cake

If you’re looking for more festive party cakes, you might like to try:

  • Red Velvet Bundt Cake with Cinnamon Cream Cheese Glaze
  • Raspberry Cheesecake Cake
  • Nutella Chocolate Cake
  • Black Forest Cake
  • Pineapple Upside Down Cake
  • Sugar Cookie Layer Cake
  • Chocolate Sheet Cake
  • Kit Kat Cake

Funfetti Bundt Cake

Such a fun birthday cake!


  • 2 1/2 cups cake flour, (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated white sugar
  • 1 cup (2 sticks) unsalted butter, (softened)
  • 1/4 cup vegetable oil
  • 2 large eggs, (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 large egg whites, (at room temperature)
  • 1/2 cup rainbow sprinkles ((see Recipe Notes below))
  • additional sprinkles for topping


  • 8 ounces white chocolate, (chopped)
  • 1/3 cup half and half cream
  • 1/8 teaspoon salt
  • 1 to 1 1/2 cups powdered sugar, (sifted)


  1. Preheat the oven to 350 degrees F.,  Spray a 10 to 12 cup bundt pan with nonstick spray.

  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  3. In a large bowl, use an electric mixer to combine the sugar, butter and oil at medium speed for 4 minutes or until light and fluffy.  Beat in whole eggs, one at a time.  Beat in the vanilla.  

  4. At low speed, beat in the flour mixture and buttermilk, making three additions of flour and two of buttermilk, and beating until incorporated.

  5. In another medium glass or stainless steel bowl, using the handheld mixer and clean beaters, beat the egg whites on medium-low speed until foamy.  Gradually increase to high speed and beat until firm peaks form.

  6. Using a spatula, carefully fold whites into batter in two additions. Fold in the sprinkles (see Recipe Notes below).  Transfer the batter to the prepared pan and smooth the top.

  7. Bake in a preheated oven for 45 to 55 minutes or until a tester inserted in the center comes out clean.  Let cool in pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.


  1. In a small saucepan, stir together the white chocolate, cream and salt over medium-low heat until melted and smooth.  Whisk in 1 cup of the sugar.  Whisk in more sugar, if necessary, 2 tablespoons at a time, until the glaze is thick but pourable.

  2. Pour the glaze over the cooled cake, letting it drip down the sides.  Decorate with plenty more sprinkles.  Let the glaze set for at least 20 minutes before serving.

  • Don’t use nonpareil sprinkles, which are the colored tiny round variety  Use the sprinkle variety shaped like short cylinders, sometimes called “jimmies.”  Fold sprinkles gently into the batter to avoid coloring the batter.

The post Funfetti Bundt Cake appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/funfetti-bundt-cake/

Thai Peanut Chicken Ramen Noodle Salad.

Extra saucy, sweet and spicy, Thai Peanut Chicken Ramen Noodle Salad. Best for those days when you need to eat healthy, but don’t want another boring salad. A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad […]

The post Thai Peanut Chicken Ramen Noodle Salad. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/thai-peanut-chicken-ramen-noodle-salad/?utm_source=rss&utm_medium=rss&utm_campaign=thai-peanut-chicken-ramen-noodle-salad

Honey Wheat Muffins

Honey Wheat Muffins

These Honey Wheat Muffins are light and fluffy with the perfect hint of honey sweetness. The combination of whole wheat and all purpose flours in this easy muffin recipe gives them a slightly nutty flavor while being moist and tender.

I partnered with Bob’s Red Mill on this recipe. I am lucky to be able to work with brands that I love and use in my kitchen on the regular.

Continue reading Honey Wheat Muffins at Cookies and Cups.

Original source: https://cookiesandcups.com/honey-wheat-muffins/

Dinner For A Hot Night

While many readers are experiencing spring at this time of year, here in the deep south it is summer – hot -90’s already! Here are some ideas for supper when it gets hot in your region.

Sliced Smoked Salmon


2 large slices of smoked salmon per person. Place the slices of salmon on a serving plate.
Sprinkle the salmon slices lightly with fresh lemon juice, freshly ground black pepper and chopped fresh dill.


Slice or cube a ripe cantaloupe and place in a serving bowl.

Pasta Salad



1 cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped fresh parsley, plus additional leaves for garnish
½ teaspoon black pepper


8 oz whole wheat penne pasta
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup shredded carrot
3 scallions, finely diced
½ cup finely chopped cucumber, peeled and seeded


Cook the penne in boiling salted water until al dente. Drain.
In a large casserole dish with a cover, mix together the dressing ingredients. Add the hot pasta and mix well. Stir in the vegetables. Cover the dish and refrigerate for several hours or overnight. Just before serving, mix the salad again and garnish with parsley.

Deviled Eggs


4 large eggs
2-3 tablespoons mayonnaise
1 scallion, finely diced
1 tablespoon of finely diced celery
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
Paprika, for garnish


Place eggs in a single layer in a saucepan and cover with 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil, then cover and turn off the heat. Let the eggs rest in the covered pan for 14 minutes, then place in a pan of ice water. under cold water
When cool carefully peel the eggs and gently dry them with paper towels. Slice the eggs in half lengthwise, remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise (only enough to bind the mixture), mustard, scallion, celery, and pepper, and mix well.
Evenly spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Original source: https://jovinacooksitalian.com/2019/05/29/dinner-for-a-hot-night-2/

Grilled Baba Ghanoush

I’m declaring this Grilled Baba Ghanoush recipe my appetizer of summer and summer has just started! This recipe is so wonderful because if you are firing up the grill anyway, it’s as easy as tossing on a few eggplants and letting them get nice and charred and then blending them with a few simple pantry ingredients. You […]

The post Grilled Baba Ghanoush appeared first on Macheesmo.

Original source: https://www.macheesmo.com/grilled-baba-ghanoush/

Amazing No Bake Cheesecake Recipe

No Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required. The perfect summer dessert.

Are you craving cheesecake but don’t feel like turning on your oven? Here is your solution, folks: a delightfully light and creamy No Bake Cheesecake recipe that will blow your mind. It’s so easy, so delicious and turns out perfectly every.single.time.

no bake cheesecake recipe

So, what is no bake cheesecake?

Just as the name suggests, a no bake cheesecake doesn’t require any baking whatsoever. It’s the perfect dessert for hot weather, if you need a quick treat for a crowd or if you don’t want to take the time to make a traditional New York Style Cheesecake.

The graham cracker crust nor the filling requires any baking which means there are no eggs in this recipe and there is no extended baking or cooling times required. A no bake cheesecake is truly the fail-proof way to make cheesecake. No cracking, no baking, no water bath, no worries!

no bake cheesecake

How to make no bake cheesecake

There are only a few steps and a little fridge time standing in between you and this no bake cheesecake recipe! As easy as can be!

  1. Make the crust. Stir melted butter together with graham cracker crumbs and a touch of sugar. Be sure every crumb is coated in butter to have a crust that sticks together. Press into a pie pan and refrigerate.
  2. Make the filling. In a stand mixer, stir room temperature cream cheese together with granulated sugar and a touch of vanilla. Slowly incorporate the cold heavy cream into the cream cheese filling being sure to scrape the sides after each addition. Once all the whipped cream has been added, whip the filling for 30-60 seconds or until very thick and it holds its shape easily. Be sure to not over beat! If you beat it too long, it will go from thick back to thin and won’t set.
  3. Pour filling into crust. Spread that thick and creamy filling into the chilled crust, cover with plastic wrap and refrigerate for several hours (or up to a few days).
  4. Serve with any desired toppings. From canned cherry or blueberry filling to fresh fruit or chocolate sauce, the sky is the limit!

Of course this cheesecake is delicious as in with no toppings whatsoever, though I am a little partial to a little lemon curd.

cherry no bake cheesecake recipe

How to Thicken No Bake Cheesecake filling

If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.

Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.

Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and pour it into your crust.

Also, using cold heavy whipping cream is important and helps thicken the filling. (Heavy whipping cream has a higher fat content than just whipping cream, so be sure to find the containers that say “heavy whipping cream” for ultimate success.)


cherry no bake cheesecake recipe

This recipe is certainly one of my favorites and I know you are sure to love this easy no bake cheesecake too 🙂 With summer quickly approaching, be sure to bookmark, pin, save or print this recipe so you don’t lose it. It’s another great one to add to your repertoire! Enjoy, friends.

More Cheesecake Recipes you will love:

  • Nutella New York-Style Cheesecake
  • Caramel Pecan Pie Cheesecake
  • Lemon Meringue Cheesecake
  • Fail-Proof Vanilla Bean Cheesecakes
  • Lemon Cheesecake Creme Brulee Bars

No Bake Cheesecake Recipe

No Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required. The perfect summer dessert.


  • 1 1/4 cups graham cracker crumbs
  • 6 tablespoons butter (melted)
  • 16 oz cream cheese (softened (2-8 oz. packages))
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream (cold)
  • 1 cup canned pie filling (cherry, blueberry, etc..)
  1. In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.

  2. In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.

  3. With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.

  4. Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap. 

  5. To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.

The post Amazing No Bake Cheesecake Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/no-bake-cheesecake-recipe/

Beef Stew (Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

I love using my crockpot for this fail-proof beef stew recipe. So many of you have loved my Irish Beef Stew that I decided to transfer that recipe over to the slow cooker, with the addition of potatoes. Whether it’s the shorter, cold days of winter or longer, hot days of summer, this recipe can feed a crowd, fill bellies and make you never want to try another beef stew crockpot recipe again. This one has it all.

beef stew crockpot

How to make Crock Pot Beef Stew

Only a few simple steps and basic ingredients needed to create this delicious beef stew!

  1. Chop onions, carrots and red potatoes and place into a cold crockpot or slow cooker insert.
  2. Pat stew meat dry with paper towels, sprinkle with salt, pepper and flour and brown on the stove in batches. Transfer browned (but not cooked) meat chunks to the crockpot.
  3. Deglaze pan with beef broth and pour into crockpot.
  4. Top off with more beef broth, bay leaves, thyme leaves and Worcestershire sauce.
  5. Cover and cook 4-5 hours on high or until potatoes and carrots are fork tender and meat is very tender.
  6. Thicken stew by stirring butter, flour and cornstarch together to create a paste. Add the butter-flour mixture into the hot broth in the stew and stir to melt.
  7. Cook another 20 minutes to fully thicken.
  8. Remove bay leaves and thyme sprigs, add chopped parsley and serve hot with crusty bread.
crock pot beef stew

How do you make a thick slow cooker beef stew?

A lot of recipes online only call for butter and flour to thicken the stew. While this butter-flour works slightly, if you can’t boil the broth, the flour won’t reach its full thickening potential.

That’s why I use butter, flour and a little cornstarch to thicken any gravy while using a crockpot. The butter melts evenly, dispersing the flour and cornstarch evenly with no lumps. The cornstarch goes right to work, thickening the gravy almost immediately, with the flour adding an extra velvety texture after that final 20 minutes of cooking.

Can you substitute red wine for beef broth?

Absolutely you can. Instead of deglazing your pan with beef broth, use 1-2 cups of red wine. Once that has cooked down, pour into the crockpot with the remaining beef broth.

slow cooker beef stew recipe

How to make beef stew with more depth of flavor

These few simple tips will go a long way in creating the most flavorful and delicious slow cooker beef stew.

  1. Add in 2 tablespoons of tomato paste to the broth while cooking.
  2. Don’t skip the Worcestershire sauce.
  3. Substitute a little red wine for the beef broth. (see note above)
  4. Try using beef consume or beef stock in place of the beef broth. Makes a big difference!
  5. Taste as you go and add salt as needed.

Do I have to add potatoes to my beef stew?

No, you absolutely do not have to add in the potatoes. They are very typical and traditional for any beef stew recipe, but if you over cook them, they will start to fall apart and create a ‘grainy’ texture you just can’t get rid of. Still totally edible, but not quite the best conditions for creating that velvety gravy we all love.

Feel free to omit, add in extra carrots or other hearty veggies and serve over mashed potatoes. Truth be told, this is my favorite way to enjoy beef stew.

beef stew crockpot

Other vegetables that you can add to your beef stew (crockpot or slow cooker version):

  • Butternut or acorn squash
  • Turnip
  • Parsnips
  • Rutabaga
  • Hearty greens
  • Sweet Potatoes
  • Frozen peas or corn (add in right at the end of cooking)

Beef Stew (Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy.

For the Beef Stew:

  • 1 yellow onion (diced)
  • 4 large carrots (peeled and sliced into large coins)
  • 2 lbs red potatoes (halved or quartered, so they are all the same size)
  • 2 pounds stew meat
  • 1/2 cup all purpose flour
  • salt & pepper, to taste
  • 4 tablespoons olive oil (divided)
  • 5 cups beef broth
  • 3 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 6 sprigs fresh thyme

Beef Stew Thickener:

  • 6 tablespoons salted butter (very soft, at room temperature)
  • 6 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 3 tablespoons fresh parsley (chopped, optional)

Prepping the Beef Stew for the Crockpot:

  1. Prep onions, carrots and potatoes and place into cold crockpot.

  2. Dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown meat in batches, using a large, heavy-bottomed skillet and olive oil. Cook over medium high heat to form brown crust, but not to cook thoroughly. As meat browns, transfer over to crockpot.

  3. Once all meat has browned, de-glaze pan with about 2 cups of beef broth and pour into crockpot. Top with remaining broth, bay leaves, Worcestershire sauce, thyme and more salt and pepper.

  4. Cover and turn crockpot to high. Cook 4-5 hours or until meat is very tender and carrots and potatoes are fork tender. Remove bay leaves and thyme sprigs.

How to thicken Beef Stew:

  1. In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.

  2. Taste and adjust seasonings as needed. Stir in chopped parsley if desired. Serve hot.

The post Beef Stew (Crockpot Recipe) appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/beef-stew-crockpot-recipe/

Restaurant Quality Sauces – Equipment

Having the Right Equipment Makes a Difference Saucier A saucepan whose sides curve up gently from the bottom as opposed to having a completely flat bottom and straight sides. This makes it much easier to cover the entire bottom of the pan when stirring a sauce with a wooden spoon or a whisk. And the […]

The post Restaurant Quality Sauces – Equipment appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/sauces-equiptment/

Home Is Where My Fermented Greens Are

Having a stash of briny and salty greens in your fridge opens up all sorts of home cooking adventure. Here’s how to make it. “Scott, that’s very you.” That is a phrase I have heard my loved ones say endless times about my meals. My ex-boyfriend. My best friend in Los Angeles. When the statement […]

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Original source: https://www.tastecooking.com/home-fermented-greens/

TASTE Podcast 60: Aaron Franklin

So that thing about needing to rest your cooked petite filet for 20 minutes before slicing? The quest for cartoonish grill marks on your rib eye? Sous vide as the means to tenderloin glory? It’s all sorta false. Aaron Franklin has some strong opinions about all things steak (which he writes about in his new book, […]

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Original source: https://www.tastecooking.com/taste-podcast-60-aaron-franklin/

The Spicy, Sour, Ruby-Red Appeal of Chamoy

The versatile sauce has been used to punch up the flavors of fresh fruit for decades. Now it’s starting to do a lot more. Six years ago, Ana Fernandez, an artist and owner of the Institute of Chili food truck, was trying to think of how to create a fresher, more exciting version of tacos […]

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Original source: https://www.tastecooking.com/spicy-sour-ruby-red-appeal-chamoy/