Crock Pot-Good for Summer, Too!

This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.

Rosemary and Thyme Stew

Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.

Rosemary and Thyme Beef Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds beef stew meat
  • 2 tablespoons cooking oil
  • 1 pound small, thin skinned potatoes, halved
  • 3 carrots, cut in bite sized pieces
  • ½ large onion, chopped
  • ½ pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 stalks celery, cut in chunks
  • 1¼ cup water, divided
  • 2 teaspoons beef bullion
  • ½ cup red wine
  • 3-4 sprigs rosemary
  • 3-4 sprigs thyme
  • 2 tablespoons cornstarch
  1. Combine flour, salt, and pepper in a large zip top bag. Add beef cubes, a few at a time, and shake to coat.
  2. Heat oil in large skillet. Brown floured meat, turning frequently.
  3. Place meat, potatoes, carrots, onion, mushrooms, garlic, and celery in crock. Stir to combine.
  4. Dissolve bullion in 1 cup warm water. Add wine. Pour over meat and vegetables. Gently stir in rosemary and thyme.
  5. Cook the stew on low for 7-8 hours.
  6. About 30 minutes before serving, dissolve cornstarch in remaining ¼ cup water. Stir into stew. Turn heat to high and cook 30 minutes, until stew thickens.


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