Thursday, October 26, 2017

Slow cooker beef stew by Linda Wiken, author #fall food

I decided to focus on a way to keep the adults warm while they take the kiddies trick-or-treating on Halloween. I also did this because I've been feeling a fall chill the odd day and wanted to make my first soup of the season, with lots left over for the freezer.

Now, if you're feeding it to the kiddies, I suggest you leave the wine out of the recipe. :) However, it does add to the flavor.

I searched all my recipes and decided to just wing it, going with what I had in the fridge. But I'm sure the inspiration came from all my reading. I realized as I was slicing and dicing that I lacked a green veggie that could simmer away for 8 hours. So, I left it out. That may have affected the presentation but it didn't bother the taste.

You might want to pick and choose your ingredients, as I did, and also base your quantities on the number of servings. This actually came out to three -- one for me, two for the freezer. Before the snow hits (sorry, I said the "s" word), I hope to have several more frozen soups stocked up and ready for those late or lazy days.

I always like to have some bread alongside, usually fresh, and this time I chose the remainder of a herb schiacciata that I'd just bought.

So, on Oct. 31st, eat up, don that costume, and take the little ones out for some fun!

What you'll need: 

1 bunch of carrots
2 small white turnips
2 small golden beets
1 large yam or sweet potato
1 large parsnip
1 clove garlic
1 lb. stewing beef or similar
3 slices prosciutto
1/2 c. beef broth
1 tbsp ketchup or tomato paste
1/2 c. red wine
1 sprig fresh flat-leafed parsley
1 sprig of fresh rosemary
2 tsp. dried tarragon
Sriracha sauce
2 tbsp olive oil
flour  (I used white rice flour as I avoid wheat whenever possible)
Himalayan salt to taste
fresh ground pepper to taste

What to do:

1. Slice the vegetables into eatable sizes, around 1 inch slices or squares then set aside.

2. Heat half of the olive oil in large frying pan, add prosciutto and heat 2 minutes; transfer to slow cooker.

3. Dredge beef chunks in the flour then add the remaining olive oil to the frying pan and saute the beef chunks for approx. 20 minutes. Then remove and layer on top of the prosciutto.

4.  Add red wine to frying pan, stir and bring to a boil for approx. 1 minute. Pour over the meat.

5. Add the veggies and seasoning into the slow cooker.

6. Stir ketchup into the beef broth. Add a dash or more of Sriracha sauce then pour over the other ingredients.

7. Set slow cooker on low and leave for 8 hours. Enjoy the aroma throughout the day!


 Coming March, 2018
Marinating in Murder, book #3

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. This recipe uses a combination of ingredients that aren't the usual ones I use in stew so I'm looking forward to trying it. It sounds really good!

  2. What a delicious combo! Thanks, Linda!

  3. We must be on the same wavelength. I was thinking about getting stew ingredients at the store today!

  4. We had beef cooked in red wine last night. I used the slow cooker and made it Monday so there was time for the flavors to develop.
    I doubt after hours of cooking there is wine left to bother children.
    Great stuff!

  5. I love slow cooker meals that make enough for the freezer! It's getting colder here and our thoughts are turning to heartier dishes so I will be making this soon!

  6. Slow cooked stew is delicious! It’s also very good if you have digestive disorders or are recovering your strength from an illness. The food is so well cooked it just glides through your system without using the usual digestive energies. Nurturing and healing. And did I mention...delicious?