With all the errands, last minute shopping, the dinner hosting, parties to attend, and getting ready with cooking, baking and decorating plus the usual schedule, it doesn’t leave us much time to cook a day-to-day regular meal. We wish we could hire a personal chef for a couple weeks until the madness is over.
You don’t have to cook, you don’t have to hire a chef and you can still eat a great meal at night. If you go to your pantry and remove that dusty slow cooker of yours, you can check off pretty much everything on that list; no cooking, no personal chef (although it would be awesome to hire one) and eat a tasty decent meal after a long exhausting day.
This recipe I’m about to share with you is what I call “my no-time recipe”. This is a flavorful, succulent dish that takes very little time in the morning to prep and by the time you get home, the beautiful aroma floating in the air welcomes you to a yummy dish that’s ready to serve.
- 1/3 cup all-purpose flour
- 1/2 tsp. garlic salt
- 1 1/2 to 2 lbs. inside round beef, cubed
- 7 cups red potatoes, diced
- 1 cup celery, sliced
- 3 cups carrots, sliced
- 2 cups red onions, chopped
- 1 1/2 cups frozen peas
- 1 1/2 cups red wine
- 3 cups low-sodium beef broth
- 3 large cloves garlic, pressed
- 1 tsp. paprika
- 2 tsp. Worcestershire sauce
- 1 tsp. BBQ seasoning
- 1/2 tsp. turmeric
- 1/2 tsp. Montréal Steak Spice
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 cup fresh parsley, chopped
- 2 bay leaves
- 1 1/2 tbsp. cornstarch mixed with 3/4 cup cold water *SEE FOOTNOTE
FOOTNOTE: If you like the sauce the way it is after 8 1/2 hours, then skip this step otherwise pour cornstarch over the sauce to thicken.