Thursday, April 6, 2017

Slow Cooker Beef Stew in Dill Pickle Juice

This is a beef stew that is green ethically or philosophically or however you put it.  It uses leftover dill pickle juice from a jar.  Together with a bit of sugar and tomato paste, it creates a delicious sauce for the tender beef.  The combination of the three ingredients is equivalent to ketchup, my favorite ingredient for any stew. Why waste your ketchup when you can use leftover dill pickle juice? The taste of dill in the juice is an added flavor to the dish.

Using the slow cooker where you just dump all the ingredients make this an easy and convenient recipe to prepare.  To make it a complete meal I added potatoes, baby carrots and red pepper.   I serve this over rice. You will love this dish.

Slow Cooker Beef Stew in Dill Pickle Juice

  • 2 tbsp tomato paste
  • 1 cup dill pickle juice
  • 2 tbsp Worcestershire Sauce
  • 4 garlic cloves, minced
  • 1 large onion, sliced
  • 1 tbsp sugar
  • 1 red pepper, sliced
  • 2 potatoes, peeled and cut into 1 inch cubes
  • 2 cups baby carrots or sliced carrots
  • 2 lbs boneless beef chuck steak, cut into 1 inch cubes
Mix the first six ingredients in the crock pot bowl with a spoon.  Add the rest of the ingredients.  Cook at high setting for 4 hours or at low for 8 hours.  I cooked mine in an Aroma brand rice cooker/slow cooker for 3 hours at slow cooker setting.

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