Today we finally had to say goodbye to an appliance that has been with us for our whole marriage, so far: the crock pot. Michael's Grandma Eleanor gave it to us soon after we were married, along with some recipes (including Crock pot beef, which had ketchup as the main seasoning).
One of Michael's cousins gave us a fondue pot because "every married couple needs a fondue pot". I think he envisioned us using it more than we have so far---and for a long time the crock pot sat above our refrigerator along with the fondue pot. However, when we moved the crock pot moved down to a more accessible location, and we have used it at least once a week on average for about 3 years.
Today when the kids and I got home, we were ready for some stew. Eleanor had her usual complaining performance before the meal, we were all set to feed Luke some meat for the first time, so I dished out the stew (1 piece of meat for Eleanor, a medium bowl for Amanda, and a good sized piece of meat for Luke, torn into tiny pieces). As I was dishing out, I noticed that the potatoes were a bit hard. Then I noticed that the beef wasn't its usual color, although I hadn't had time to saute it this morning. Then (after the girls had their plates and I had started feeding my ravenous boy) I tried the meat, and it tasted, well, off. Yuck! Eleanor was the only one who was pleased; she got to have a cheese sandwich for dinner.
We had known that the crock pot was dying for some time: on low, it didn't keep its temperature steady (although high still seems to work...). Today brought home the fact that since I actually use the crock pot, I need one that actually works. So we are saying goodbye to our crock pot of years or so and hello to a fancy new one which has a timer and can keep things warm when they are done and has more bells and whistles.
I feel a bit sad, getting rid of our faithful crock pot that has followed us to 4 houses, especially since Michael's Grandma gave it to us (although we still have the pillows and the silverware she gave to us =). At the same time, it's time to move on. I will really feel sad when the popcorn popper (from Nagy Janos), or, heaven forbid, the fondue pot, give up the ghost.
A recipe for y'all, in memory of our crock pot:
Basic Crockpot Beef Stew
1.5 lb stew meat
1/3 c flour
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 c broth (beef or vegetable)
1 c water
1/2 onion, cut into wedges
1.5 cups baby peeled carrots
5 potatoes, peeled and cut into 1/2 inch cubes
1 stalk celery, cut into 4 inch pieces
1 tsp each of (choose 2: dried sage, thyme, marjoram, rosemary)
salt and pepper to taste (about 1/4 tsp or less)
Put the flour in a large ziploc bag with the salt and pepper, add the stew meat and shake to coat the meat. Heat olive oil in a large skillet, add meat and cook until browned on all sides, about 5 minutes. When the meat is done cooking, put it in the slow cooker and add the broth and water to the frying pan to scrape up the browned bits.
Put onion, potato, carrots and celery in slow cooker, mix with meat (make sure the potatoes are mostly on the bottom). Add spices, salt and pepper. Pour broth and water over the mix.
Cook on low for 8-10 hours or high for 4 hours. I have found that it works well to cook on high for 1 hour, then turn it down to low for 6-7 hours.
One of Michael's cousins gave us a fondue pot because "every married couple needs a fondue pot". I think he envisioned us using it more than we have so far---and for a long time the crock pot sat above our refrigerator along with the fondue pot. However, when we moved the crock pot moved down to a more accessible location, and we have used it at least once a week on average for about 3 years.
Today when the kids and I got home, we were ready for some stew. Eleanor had her usual complaining performance before the meal, we were all set to feed Luke some meat for the first time, so I dished out the stew (1 piece of meat for Eleanor, a medium bowl for Amanda, and a good sized piece of meat for Luke, torn into tiny pieces). As I was dishing out, I noticed that the potatoes were a bit hard. Then I noticed that the beef wasn't its usual color, although I hadn't had time to saute it this morning. Then (after the girls had their plates and I had started feeding my ravenous boy) I tried the meat, and it tasted, well, off. Yuck! Eleanor was the only one who was pleased; she got to have a cheese sandwich for dinner.
We had known that the crock pot was dying for some time: on low, it didn't keep its temperature steady (although high still seems to work...). Today brought home the fact that since I actually use the crock pot, I need one that actually works. So we are saying goodbye to our crock pot of years or so and hello to a fancy new one which has a timer and can keep things warm when they are done and has more bells and whistles.
I feel a bit sad, getting rid of our faithful crock pot that has followed us to 4 houses, especially since Michael's Grandma gave it to us (although we still have the pillows and the silverware she gave to us =). At the same time, it's time to move on. I will really feel sad when the popcorn popper (from Nagy Janos), or, heaven forbid, the fondue pot, give up the ghost.
A recipe for y'all, in memory of our crock pot:
Basic Crockpot Beef Stew
1.5 lb stew meat
1/3 c flour
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 c broth (beef or vegetable)
1 c water
1/2 onion, cut into wedges
1.5 cups baby peeled carrots
5 potatoes, peeled and cut into 1/2 inch cubes
1 stalk celery, cut into 4 inch pieces
1 tsp each of (choose 2: dried sage, thyme, marjoram, rosemary)
salt and pepper to taste (about 1/4 tsp or less)
Put the flour in a large ziploc bag with the salt and pepper, add the stew meat and shake to coat the meat. Heat olive oil in a large skillet, add meat and cook until browned on all sides, about 5 minutes. When the meat is done cooking, put it in the slow cooker and add the broth and water to the frying pan to scrape up the browned bits.
Put onion, potato, carrots and celery in slow cooker, mix with meat (make sure the potatoes are mostly on the bottom). Add spices, salt and pepper. Pour broth and water over the mix.
Cook on low for 8-10 hours or high for 4 hours. I have found that it works well to cook on high for 1 hour, then turn it down to low for 6-7 hours.
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