To hot to cook? Crock Pot.

Summer is HOT!

And, in our house, it is even hotter.

Our old house does not allow air to flow freely from room to room. Most of our windows do not open because they were painted shut years ago or the old ropes have broken. We do not have central air, and our poor window units just cannot cool the square footage that is our house.

So it gets really, really, uncomfortably hot.

And when I am really, really, uncomfortably hot, I do not want to heat my oven or fire up my stove.

Most nights I am content to eat a bowl of cold cereal.

However, bowls of cold cereal do not a dinner make.

My solution: Crock Pot.

To beat the heat, I loaded my crock pot full a beef and vegetables and made dinner!

skinnyshae’s Beef Stew

  • 1 lb. beef for stewing (cut into 1″ pieces)
  • 1 lb. red potatoes, chopped
  • 3 carrots, sliced
  • 2 onions, sliced
  •  1 15 oz. can of diced tomatoes, no salt added
  • 2 tsp. thyme
  • 2 tsp. rosemary
  • 1 tsp. sage
  • 1 tsp. all-purpose flour
  • 1 tsp. olive oil
  • 1 tsp. salt
  • 2 tsp. pepper
  • 1 32 oz. carton beef broth, low sodium
  • 1 cup strong brewed coffee

Add the flour, olive oil and 1 tsp. of the pepper to the beef. Toss together in a bowl and set aside.

Chop up your vegetables and toss them in the crock pot. Add 1 tsp. each of the rosemary, thyme and sage. Put the beef on top of the vegetables. Pour in the beef broth and coffee over top of the beef and vegetables. Sprinkle on the remaining spices, and then cover with the canned tomatoes.

Cover and cook on LOW for 9 hours. Do not cook on HIGH. That’s just silly!

But if you must cook on high, it should be good to go in four hours or so.

Hello, hot summer…

Hello, cool kitchen…

And hello, beef stew…

Beef stew made in the crock pot