Did you know that January is Slow Cooker month? I didn’t, until the day before the end of the month, as in, tomorrow. This must be because I have been lost in the January blues; you know the ones, the aftermath and descent from the holidays, putting away decorations, catching colds, sticking to diets, coming up with resolutions, add in some cold weather and not enough sunshine and boom – here we are. And then last night, my husband made me my most favorite meal, stuffed shells. I took pics, I Insta’d and then I asked for the recipe and he said “Uh, it’s not simple enough for the blog“. Double boom. Now, I know there is no official recipe because this comes from a guy who likes cold cheese on his hot pizza. It’s blasphemy and flat-out kitchen war talk. To get him back, I gobbled up the leftovers for lunch. Take that!
6 red potatoes – chopped into quarters
3 white potatoes – chopped into quarters
2 carrots – chopped up small
1/4 onion – minced if you can
can of mushrooms – whole, pour can in with liquid
2 lbs pot roast meat
McCormick’s Slow Cook Hearty Beef Stew packet
1 cup red wine
1/2 cup water
Nantucket Secret Spice (optional, but, you should get some anyways)
I let this sit for 9 hours (high for 4, low for 5) then test; I prefer the stew meat medium vs. super well done and mushy. Every crock pot is different, so just test your potatoes and meat. If you want this thicker, shake in a little flour and/or cornstarch and mix, you can even add in a little heavy cream.
Honestly – I can’t wait for February, which is the shortest month of the year. And the following seasonal items go on my market and recipe list: Arugula, Asparagus, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Carrots, Celery, Cilantro, Clementines, Dill, Fennel, Grapefruit, Kale, Lemons, Lettuce, Leeks, Oranges, Onions, Parsnips, Pears, Shallots, Sweet Potatoes, Tangelos, Tangerines Turnips and one of my fav’s, Rhubarb!
In meantime, for those days when it’s cold outside and you just want to curl up with something rich, warm and filling and turn on Bravo TV…this takes 10 minutes make, and a few hours to percolate. I would serve this solo, it’s got everything you need in it!