Wednesday, October 7, 2009


Slow cooker beef minestrone (recipe in the comments)
Spinach salad with balsamic vinaigrette
Garlic infused Tusan-style bread

Hot tea
Snickers with almonds (who knew?!)
Each season Wegman's puts out a magazine called menu that has tons of recipes and (incidentally, I'm sure) features their products. While, this can lead to purchasing more Wegman's brand things, the recipes are interesting and generally exceptionally good for you. We have several minestrone recipes already, but they are all vegetarian. This one sounded very different (the obvious switch to adding beef and far more tomatoes) and was a slow cooker recipe, which is very helpful these days, so we gave it a go. The result was incredible. A rich, meaty soup, with enough veggies for us, and super flavorful without being very salty. This also makes a TON of food. We'll freeze half for an emergency meal later! I LOVE recipes like this. So, while this will be hard to replicate without a Wegman's near you, it's worth the effort just for such a great result.

Note: We prepped this (through adding the stock, tomatoes, and sauce) the night before and then plunked it into our crock pot this morning. We then cooked it for 10 hours to make up for the cold start. Perfectamente and SO easy!

Prep Notes
Difficulty: Super easy
Chopping: None
Time: 15 minutes to prep, 10 hours of yummy smelling,unattended cooking
Make ahead: Clearly

"Beef is GOOD."

The kid report:
T chowed down on this. I don't know if he was just exceptionally hungry (most of a bowl of soup, two pieces of bread, and two glasses of milk, PLUS a mini snickers bar) or if this was just a great dinner.

1 comment:

J said...

Slow Cooker Beef Minestrone – M & J (inspired by Wegmans)
Serves 8 REALLY

2 packages of beef stew meat (2-2 ¼ lbs)
Blended flour (like Wondra brand)
2 T olive oil
16 oz minestrone soup vegetables (Wegman’s brand)
Salt and pepper
4 cups beef stock
1 can Italian-style diced tomatoes
24 oz. “Seasoned Tomato Sauce” (Wegman’s brand)
1 – 1 ½ cups ditalini or elbow macaroni

Dust stew beef with blended flour and toss to lightly coat. Heat oil in a large skillet over medium-high heat. Add beef and brown all sides. Remove beef to slow cooker, but retain drippings (unless you had very fatty beef – we didn’t remove any). Add vegetables to pan with beef drippings and cook for about 3 minutes or until just slightly softened. Season with salt and pepper. Add to slow cooker. Add stock, tomatoes, and tomato sauce to slow cooker. Stir, cover, and cook on low for 8-10 hours. About 45 minute before you eat, add pasta.