Sofia's Favourite Recipes

Great recipes for Great food.

Month: November, 2014

RecipeGirl: Snickerdoodle Muffins

Recipes for Entertaining and Every Day
Snickerdoodle Muffins Nov 29th 2014, 11:00, by Lori Lange
Here’s a recipe for a most delicious variety of muffin: Snickerdoodle Muffins

Snickerdoodle Muffins

Snickerdoodles for breakfast! Let’s do it! These are a muffin reminiscent of the flavor of snickerdoodle cookies, so in other words… they’re the best muffins ever! I seriously love snickerdoodles, so these muffins work for me. I think they’ll work for you too!

This recipe comes from a new cookbook by Christy Denney: The Girl Who Ate Everything. This is a great cookbook for families! Author Denney is the mother of FIVE kids, so she’s pretty darn good at coming up with family-friendly recipes. Here are some more recipes in the book that I plan to try out on my own family: Pizza Stuffed Mushrooms, Bubble Bread, Jelly Roll Pancakes, Island Pork Tenderloin, Nacho Beef Casserole, Buffalo Chicken Pizza, Parmesan-Dijon Crusted Chicken Tenders, Pizza Mac, Pear and Quinoa Salad, Cookie-Crusted Chocolate Chip Cake, English Toffee Cookies and Cinnamon Roll Sheet Cake.

Snickerdoodle Muffins Recipe

When these guys come out of the oven, the tops are dipped in melted butter then rolled in cinnamon-sugar. This makes them extra irresistible- especially when they’re eaten while they’re still warm… the best! In this recipe, they’re made as mini-muffins, but you can most certainly make them into regular-sized muffins if you wish.

Snickerdoodle Muffins Recipe -

So what do you think? Surprise the family with some snickerdoodle muffins this weekend? You just might be highly praised and get some extra hugs if you do so!

Continue Reading Snickerdoodle Muffins…

RecipeGirl: KitchenAid Stand Mixer Giveaway!

Recipes for Entertaining and Every Day
KitchenAid Stand Mixer Giveaway! Nov 28th 2014, 11:00, by Lori Lange
Forget Black Friday, let’s celebrate COLORFUL Friday with these bright and shiny KitchenAid USA stand mixers- it’s a KitchenAid Stand Mixer Giveaway! I’m giving away one of these beauties to one lucky RecipeGirl reader. Read on for details on how to enter for a chance to win!

KitchenAid USA Stand Mixer Giveaway

Do you have a KitchenAid mixer yet? KitchenAid is giving one lucky RecipeGirl reader one of their 5-quart stand mixers- to help make your holidays extra awesome!

I have a “Persimmon” colored mixer (orange). If you’re still on the fence about whether or not you need a stand mixer, there are a lot of good things about having one around. It mixes things for you hands-free, which is a very big bonus for being able to measure ingredients. You don’t have to stop and start and stop and start. Making multiple batches of cookie dough is easy in one of these. Whipping cream is the absolute best with a stand mixer since you can just keep an eye on it and not stand there with a hand mixer forever and ever until it’s whipped. And the best thing of all (in my humble opinion) is the dough hook. Use it for kneading bread dough, and making homemade bread is a snap.

New KitchenAid Mixer Colors
Here are their newest colors- Sea Glass, Lavender Cream and Bordeaux. The bordeaux would look perfect in my kitchen!

This giveaway is open to USA residents only. It will close on Friday, December 5th, 2014. One winner will be chosen- and that winner will have their choice of a 5-quart KitchenAid Stand Mixer in any of the available colors. The mixer will be shipped to the winner via UPS from KitchenAid. The winner will be chosen randomly via and will be contacted via email. The winner will have 48 hours to respond to the email before another winner is chosen in their place. If you’re entered, be sure to check your junk mail! Winner will be announced on the widget just as soon as contact is made and the winner has been confirmed. GOOD LUCK!

Continue Reading KitchenAid Stand Mixer Giveaway!…

RecipeGirl: Stuff I’ve Gotta Share and You’ve Gotta See + Gift Guide

Recipes for Entertaining and Every Day
Stuff I’ve Gotta Share and You’ve Gotta See + Gift Guide Nov 26th 2014, 17:28, by Lori Lange
Here’s a whole bunch of Stuff I’ve Gotta Share and You’ve Gotta See (the holiday edition)!

12 Turkey Soup Recipes

Here is what I shared on Parade Magazine’s Community Table blog this week: 12 TURKEY SOUP RECIPES TO USE UP YOUR TURKEY LEFTOVERS. I’ve got you covered here with some delicious and unique varieties of turkey soup!

Butternut Squash Deviled Eggs Recipe

Here’s another recipe I shared on Parade’s blog— it’s a mega-delicious appetizer!! >> BUTTERNUT SQUASH DEVILED EGGS. They are sooooo good. I had a tough time not eating a zillion of them.

Raspberry Dark Chocolate Banana Bread Muffins Recipe -

Here are some muffins you’ll want to make over the holidays: Raspberry- Dark Chocolate Banana Bread Muffins by RecipeBoy. They’re SO good, and they’re kinda festive too!

And now for a few of my favorite holiday gift ideas:


This is my #1 pick for holiday gift giving: the FIT BIT FLEX. I just bought one of these for myself about a month ago… then I promptly got one for my husband too.


Waring Pro Kettle Popcorn Maker : We recently got one of these for our house and WE LOVE IT! It’s so much fun to pop a bunch of popcorn and have it available when the kids come over to play or when we’re having family movie night. You do need a good place to keep it though as it sits on a countertop.

My son spotted this one on Shark Tank, and I love the idea: THE KITCHEN SAFE. Put something yummy in there, set the timer, and you can’t open it again until the timer goes off! Way to manage your intake!


This is the slow cooker that I have and I love it. I use it at least once a week. All busy families need this! >> HAMILTON BEACH SLOW COOKER

RecipeGirl Cookbook Cover 600

I hope you’ll consider buying The Recipe Girl Cookbook for the foodie in your family!


Here’s something that I’ll bet not everyone has in their kitchen- a spiralizer! I just bought one a few months back, and I’m loving it for so many things- especially making zucchini noodles. Consider Paderno’s Spiralizer for the foodie in your life!


Here’s a kitchen tool goodie that is so very helpful to have around: Lavatools Thermowand (instand read thermometer). It’s great for testing meats and breads in the oven, and it’s good for the grill too!


Everyone must have a cookie scoop, so if you don’t have this… get one! OXO COOKIE SCOOP. Cookie scoops are so helpful for those who love to make cookies- just scoop and squeeze to release the dough. It helps to make nice, evenly-sized cookies!

Baking Sheets and Silpat Mat

And if you’re going to get a cookie scoop, you might as well order my favorite baking sheets for making cookies: NORDIC WARE HALF SHEET PANS. I use these every week in my kitchen for baking cookies, roasting vegetables, making bacon in the oven, and so many other things. I use SILPAT BAKING MATS with these baking sheets. You just like the baking sheet with the mat and you don’t have to use spray or parchment or anything. Then you just wash the mat with soap and water, and it can be used over and over again!

Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See + Gift Guide…

RecipeGirl: Apple Cinnamon Cranberry Sauce

Recipes for Entertaining and Every Day
Apple Cinnamon Cranberry Sauce Nov 20th 2014, 11:00, by Lori Lange
Here’s a new variety to try for the holidays this year: Apple Cinnamon Cranberry Sauce

Apple Cinnamon Cranberry Sauce

Please don’t tell me you eat the stuff in the can… the gelatinous, cylindrical-shaped, metal-tasting blob of cranberry sauce that slides out the can. You don’t, do you?? If you’re still absorbed in the mindset of eating canned cranberry sauce, I’m going to let you in on a little secret: Once you make it homemade, you will absolutely never want the stuff in the can again!

Apple Cinnamon Cranberry Sauce Recipe

Fresh cranberry sauce is incredibly easy to make. All it takes is boiling the cranberries with a bit of orange juice, sugar and spices, and it quickly breaks down and turns into “sauce!”

Apple Cinnamon Cranberry Sauce Recipe -

This variety has chunks of apple mixed in. I spiced it up with ginger and cinnamon too. You’ll want to double the batch for your Thanksgiving dinner. Triple it if you have cranberry sauce lovers in the house! Now go forth and make some homemade cranberry sauce for your Thanksgiving dinner this year!

Continue Reading Apple Cinnamon Cranberry Sauce…

RecipeGirl: Sausage- Herb Stuffing with Butternut Squash and Cranberries

Recipes for Entertaining and Every Day
Sausage- Herb Stuffing with Butternut Squash and Cranberries Nov 18th 2014, 11:00, by Lori Lange
Here’s a recipe to serve with your holiday meals this year: Sausage- Herb Stuffing with Butternut Squash and Cranberries

Sausage and Herb Stuffing 1

Ever since my Mom sent me off to college so many moons ago, I’ve been trying to replicate a stuffing recipe that is as delicious as hers. I don’t know if it’s because her stuffing is just totally and completely magically delicious… or if it’s because it’s made by MOM. It might be a little of both! The stuffing recipe I’m sharing with you today has a whole bunch of deliciousness in it too. I added some of my favorite things: shallots, butternut squash and cranberries. Those things give it plenty of flavor, they make it more interesting than your average stuffing, and they make it quite pretty to look at too!

Sausage and Herb Stuffing 2

I created this recipe for Eggland’s Best, which I totally loved doing since these are the eggs I buy every single week for my family. I love this recipe because you can prepare the whole thing the night before you plan to serve it!

Eggland's Best Eggs

We’re scrambled egg and hard-boiled egg fanatics in my house, so I am in tune with wanting to keep the good brands on hand in my fridge. Compared to ordinary eggs, Eggland’s Best eggs have four times more vitamin D and 25% less saturated fat. Their eggs stay fresher longer than ordinary eggs, which is important when you’re making so many delicious meals for your family and friends during the holidays.

Sausage and Herb Stuffing 3

There are four eggs added to the chicken broth in this recipe to create the soaking liquid for the bread in the stuffing.

Sausage and Herb Stuffing 5

And there is goes – partnering with the bread to do the business of soaking.

Sausage and Herb Stuffing 6

Some fresh Italian parsley is added in the end. Here’s the fun part: at this point, you take “clean” hands and mix it all together. It’s really the best way to do it since a spoon doesn’t get all the nooks and crannies of the bowl.

Sausage and Herb Stuffing 7

The stuffing is stuffed into your casserole dish and covered with foil, then it’s refrigerated until you’re ready to bake it. An hour is fine, and overnight is cool too!

Sausage and Herb Stuffing 8

Oh yes, there it is all baked and yummy. The bread pieces are lightly crisped on top, and the bread underneath is properly moistened and soft.

Sausage and Herb Stuffing recipe -

This stuffing was met with great enthusiasm by my family. I even got my 13-year old to eat butternut squash- yay! I’m going to call it a hit-out-of-the-park, grand-slam stuffing recipe. The sausage and fresh herbs helped boost the flavor, the butternut squash + other vegetables and Eggland’s Best eggs added to the nutritional value, and the dried cranberries added a pop of sweetness.

How does it compare to my Mom’s recipe? Well, since it’s so much different than her recipe, I’m going to have to declare them two separate dishes. They’re equally delicious! P.S. I don’t have a recipe for my Mom’s stuffing on my site since she’s a throw-a-little-of-this-and-a-little-of-that in kind of cook!

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Sausage and Herb Stuffing with Butternut Squash and Cranberries

Yield: 12 servings

Prep Time: 30 min

Cook Time: 1 hour 25 min


1 1/4 pounds rustic french bread (sliced or unsliced), cut into 1-inch pieces
1 pound sweet Italian sausage, casings removed
1/4 cup (1/2 stick) butter
1 1/2 cups chopped mushrooms
1 1/2 cups 1/2-inch diced butternut squash
1 cup sliced shallots (about 4 large)
1 cup diced celery
2 1/2 teaspoons kosher salt, divided
1 tablespoon minced garlic (about 2 large cloves)
1 1/2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1/2 teaspoon crushed red pepper
1/2 cup dry white wine
1 cup dried cranberries
3 cups low-sodium chicken broth, divided
4 large eggs
1/2 teaspoon freshly ground black pepper
1/2 cup chopped Italian parsley


1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick spray. On a large, rimmed baking sheet, bake the bread for about 15 minutes- or just until it is toasted and slightly golden. Let cool, then transfer to a large bowl.

2. Heat a large skillet over medium-high heat. Spray with nonstick spray and add the sausage to the skillet. Use a spatula to break up the sausage into crumbles as it cooks. Cook until no longer pink. Scrape the sausage and drippings into the bowl with the bread.

3. In the same skillet, melt the butter over medium-high heat. Add the mushrooms, butternut squash, shallots, celery and salt. Stir often while cooking- until the vegetables are softened (about 10 minutes). Stir in the garlic, sage, rosemary and red pepper; cook, stirring for about 1 more minute. Add the wine and continue to simmer until the vegetables have absorbed most of the wine. Scrape the vegetables and all of the juices into the bowl with the bread and the sausage. Sprinkle in the dried cranberries.

4. In medium bowl, whisk together 2 1/2 cups of the chicken broth, eggs, remaining 1 1/2 teaspoons salt and pepper. Pour it into the bowl with the stuffing ingredients. Sprinkle parsley on top. Use clean hands to toss the stuffing with the liquid. You want the bread to soak up as much as possible. Scrape the stuffing and any juices into the prepared pan and create an even layer. Drizzle the remaining 1/2 cup of chicken broth on top. Cover the pan with foil and refrigerate for at least one hour (and it’s okay to refrigerate it overnight too).

5. When ready to bake, preheat the oven to 375 degrees F. Let the stuffing sit at room temperature for at least 20 minutes. Bake, covered, for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the bread pieces are looking golden and crisp on top. Serve warm!


Disclosure: This post has been written in partnership with Eggland’s Best, a product that I use every day in my kitchen. All opinions shared are my own. For more recipes using Eggland’s Best, visit their website. You can also follow them on Facebook, Twitter and Pinterest.

RecipeGirl: Raspberry Cheesecake Cake

Recipes for Entertaining and Every Day
Raspberry Cheesecake Cake Nov 17th 2014, 11:00, by Lori Lange
Here’s a cake recipe that is perfect for the holidays: Raspberry Cheesecake Cake

Raspberry Cheesecake Cake

It’s another cheesecake cake!! Let’s celebrate! Readers have been writing in and asking me to create another one. With the holidays approaching, I thought I’d take the opportunity to create something special and pretty to use for your holiday gathering. My favorite dessert ever is cheesecake. It’s great to make cheesecake for guests since everyone seems to always enjoy it, but why not add some cake to it too? Adding raspberries (our all-time favorite berry in the RecipeGirl household) makes my favorite dessert even better! This cake is made up of two tender layers of white cake with raspberry cheesecake sandwiched in the middle. The whole cake is covered with a delicious cream cheese frosting, and it’s garnished with fresh raspberries.

Driscolls Raspberries

Beautiful, fresh, sweet Driscoll’s Raspberries are my berry of choice. They always look so red and fancy and flawless- perfect for using in desserts where you want things to look pretty and festive.

Raspberry Cheesecake

This dessert begins with making a raspberry cheesecake (with fresh raspberries mixed in, of course!)

White Cake

And then you also need two layers of white cake. You want the layers to be as flat as possible, which you can achieve by using Bake Even Strips. I love this product- it works perfectly for turning out flat (not mounded) cake layers every time!

Raspberry Cheesecake Cake - Assembly

Here’s the scoop on the process of putting together your Raspberry Cheesecake Cake

  • Place one layer of cake on your cake platter, sliding pieces of parchment or wax paper under the sides (to make frosting the cake less messy).
  • Spread a light layer of frosting on top of the first layer of cake.
  • Place the frozen cheesecake on next.
  • Spread a light layer of frosting on top of the frozen cheesecake.
  • Place the 2nd layer of cake on next
  • Spread a light layer of frosting over the whole cake. At this point, you’ll put it in the refrigerator to set the “crumb coat” of frosting. Then you can take it out and cover the cake with another layer of frosting to finish.

Continue Reading Raspberry Cheesecake Cake…

RecipeGirl: Favorite Things Giveaway

Recipes for Entertaining and Every Day
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Favorite Things Giveaway Nov 15th 2014, 11:00, by Lori Lange
FUN STUFF to share today!!! 15 bloggers have joined together to host a Favorite Things Giveaway! You can enter ALL 15 of the giveaways. Read on to see what I’m giving away here on RecipeGirl (my favorite thing!)

Favorite Things Giveaway

Click on each of the following links to find 14 more FAVORITE THING GIVEAWAYS from these fabulous blogs:

Wine & Glue | Crazy for Crust | Very Culinary | A Spicy Perspective |

Lemons for Lulu | Aggie’s Kitchen | Barefeet in the Kitchen |

Something Swanky | Kitchen Meets Girl |Heather’s French Press |

Mom On Timeout | Glorious Treats | Foodie Crush | Reluctant Entertainer

Spiceologist Block Giveway
Here’s my favorite thing: The Spiceologist Block. This block is the trendy new thing to have in your kitchen, and it looks super cute on your kitchen counter too! It’s a beautiful European Beech block which holds 22 glass vials of fresh spices. Each cork is hand stamped with the name of the spice and every tube is hand filled. I love having this in my kitchen because it’s so easy to see the spices that you use most, and just pop open the tubes and measure what you need. You get to PICK your 22 favorite spices for them to fill!!!

RecipeGirl Spiceologist Block

CUTE, right?? It’s a neat idea to give as a gift for the holidays, birthdays, showers or wedding gifts. And you can get it custom engraved on the front with whatever logo or picture or words that you want (or leave it blank). I’m madly in love with mine, and I get comments on it every time I have someone new in my kitchen!

Here’s your chance to win a Spiceologist Block of your own… and choose your own spices to go inside the tubes! Use the widget below to enter for a chance to win. Once you submit the first entry, 15 more chances to win will pop up too! Be sure to visit the other blogs mentioned above to enter the other fun Favorite Thing Giveaways happening right now! GOOD LUCK!

Continue Reading Favorite Things Giveaway…

RecipeGirl: Stuff I’ve Gotta Share and You’ve Gotta See

Recipes for Entertaining and Every Day
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Stuff I’ve Gotta Share and You’ve Gotta See Nov 13th 2014, 11:00, by Lori Lange
Here’s another one of my Stuff I’ve Gotta Share and You’ve Gotta See posts! Enjoy! >>

One Hour Rolls

On Parade magazine‘s blog this week (now called, “The Community Table“), I shared this recipe for ONE HOUR ROLLS from Christy Denney‘s new cookbook: The Girl Who Ate Everything. The rolls truly didn’t take more than an hour to make, and they turned out pillowy soft and delicious. They’d be a good recipe to utilize for Thanksgiving- easy to make ahead and re-warm.

Best Buttermilk Pancakes

The other recipe I recently shared on Parade is this one: LOFTY BUTTERMILK PANCAKES from the new cookbook by Sara Kate Gillingham and Faith Durand: The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking. These are terrific pancakes to make for your family on the weekend- mine LOVED ‘EM!

Chalupas Recipe

I have to give my son, RecipeBoy (Brooks), a big shout-out for his latest post. He shared a recipe that my Mom has been making since I was a little kid: CHALUPAS. She usually just made them simple with tortillas, beans and cheese… but his version has other stuff too- including BACON! He made these for us for lunch last Sunday, and we were all super happy. Your kids will love this simple dinner. YUM.

Bundt Cakes

Dear Cake Lovers, I’m excited to share my friend Sommer’s e-Book with you! Sommer is the very talented author of Her newly released e-book is called, “Brilliant Bundt Cakes!” It’s on sale now for only $2.99, and it’s packed with 35 Amazing Bundt Cake Recipes and Cake Toppings- this book is a must-have for holiday baking!! You can order the book here: BRILLIANT BUNDT CAKES.

Thanksgiving Recipes

SPEAKING of Sommer, I made a mini-Thanksgiving dinner for my family last night, and I used this OVEN-FRIED TURKEY recipe from ASpicyPerspective. I changed things up a little by adding smoked paprika to the turkey and dipping the tenderloins in corn flake crumbs. They were REALLY, REALLY, REALLY good. I also whipped up some of my EASY HOMEMADE CRANBERRY SAUCE. If you have visions of buying canned cranberry sauce for Thanksgiving this year, toss that idea out the window RIGHT NOW. Homemade cranberry sauce is so easy to make, and it’s 100 million times better than that stuff in the can!

Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See…

RecipeGirl: Announcing the Winner of Newman’s Own “Greens for Good” Salad Recipe Contest

Recipes for Entertaining and Every Day
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Announcing the Winner of Newman’s Own “Greens for Good” Salad Recipe Contest Nov 12th 2014, 11:00, by Lori Lange
Big news to share today! Newman’s Own® announced the grand prize winner in their “Greens for Good” Recipe Contest.


Newman’s Own, a company that has donated 100% of its profits to charity since it was founded in 1982, announced the winner of the first-ever “Greens for Good” Recipe Contest! Congratulations to the winner: Amy Hudson of Harrisburg, PA with her “Ain’t No Cure for the Summer-time Blues” salad served with Newman’s Own Lite Balsamic Vinaigrette. Newman’s Own will now make a $35,000 donation in Hudson’s name to The Vista School, the nonprofit organization that inspired her entry. Isn’t that awesome?? I can only imagine how good Amy must be feeling to have won that chunk of change for The Vista School– which brings state-of-the-art special education and therapeutic services to children living with autism in Central Pennsylvania.

Newman's Own Salad Contest WinnerFor the 4 other finalists in the contest, Newman’s Own is making a $1,000 donation to all of their chosen charities:

  • Juliana Palmcook – (Wausau, WI) Hearts of Healing Salad with Newman’s Own Lite Balsamic Vinaigrette. Charity: The Women’s Community
  • Sarah Karlson – (Oakland, CA) Massaged Kale Salad with Newman’s Own Balsamic Vinaigrette. Charity: City Slicker Farms
  • Megan Huffman – (Greer, SC) Herb & Lemon Salmon Salad with Newman’s Own Parmesan & Roasted Garlic Dressing. Charity: The Meyer Center for Special Children
  • Kimberly Shelton – (Philadelphia, PA) Summer Jar Salad with Newman’s Own Lite Lime Vinaigrette. Charity: Fair Food Philly

Continue Reading Announcing the Winner of Newman’s Own “Greens for Good” Salad Recipe Contest…

RecipeGirl: Slow Cooker Beef Stew Recipe

Recipes for Entertaining and Every Day
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Slow Cooker Beef Stew Recipe Nov 10th 2014, 11:00, by Lori Lange
In need of a warm, comforting dinner? This is it: Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew

I’m craving a COLD winter with LOTS of snow. I know you people in the Eastern part of the USA are probably wanting to throw snowballs at me for saying that, but out here on the West coast… we didn’t have much of a winter last year. Our region needs a large snowpack (to melt into our beautiful Lake Tahoe next summer), and I personally need it so I can ski every day! We live 12 minutes from the nearest ski resort, so it’s loads of fun for our family in the winter if we have snow to play with! I’m gearing up for the cold weather with easy dinners like this Beef Stew. I can put it in the slow cooker in the morning and then come home later to dinner already done. That’s a great plan, isn’t it?

Slow Cooker Beef Stew Prep

This particular Slow Cooker Beef Stew recipe is a wonderful one because of the method used for making it. The beef and onions and tomato-based sauce are all poured into the slow cooker insert, but the vegetables (potatoes, carrots and parsnips) are wrapped in foil and stacked on top of the beef mixture. This helps to prevent the vegetables from turning into absolute mush during the slow-cooking process.

Slow Cooker Beef Stew Recipe

It actually works out very well in the end. The veggies stay clean, bright and beautiful. They’re not mush. And when they’re mixed in with all of the juices from the stew, all is right with the world.

Slow Cooker Beef Stew Recipe -

Now wouldn’t you just love a bowl of that for dinner? My {gluten-free} Mom happened to be over for dinner the night I made this stew, and it was very easy to adapt this recipe to make it gluten-free. The only ingredients you need to attend to are the beef broth and the soy sauce, and using gluten-free versions of those is simple. It’s a delicious, warm-you-up kind of meal for a chilly, not-enough-time-to-make-dinner kind of day!

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Hearty Slow Cooker Beef Stew

Yield: 8 servings

Prep Time: 30 min

Cook Time: 7 hrs


5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce can tomato paste
2 cups low-sodium beef broth
3 tablespoons soy sauce
1 pound carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
2 teaspoons minced fresh thyme, divided
2 whole bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed


1. Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with remaining beef (you shouldn’t need more oil).

2. Add 1 Tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 Tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)

5. Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.


*If you are preparing this recipe as gluten-free, just be sure to use brands of broth and soy sauce that are known to be GF
*If you choose to cook on low for 10 to 11 hours, cut the meat into larger, 1 1/2 to 2 inch pieces to help them retain their texture.
*The tapioca thickens the stew without giving it a starchy texture.
*To make a foil packet, place the vegetables on one side of a large piece of heavy-duty foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.

SOURCE: (Adapted barely from Cook’s Country)

Here are a few more beef stew recipes on the blogs that you may enjoy:
Beef Stew with Beer and Paprika by The Pioneer Woman
Spicy Vietnamese Beef Stew (Bo Kho) by Nom Nom Paleo
Guinness Beef Stew by Brown-Eyed Baker
Slow Cooker Apple Cider Beef Stew by Baked by Rachel