Beef stew from the slow cooker

As much as I'd prefer to throw the ingredients into the slow cooker and walk away, the end result always tastes much better with a little stove-top cooking on the front end.

This stew is a good example. Sautéing the vegetables and browning the beef deepens the flavors and colors. You'll end up spending a few extra minutes cooking and have a skillet to wash, but the additional work is worthwhile.

When you're using a slow cooker, remember that you'll need less liquid than when cooking on the stove or in the oven, because you'll lose almost nothing to evaporation. In addition, you'll need more herbs, because the seasonings fade during the long cooking time. When your dish is done, taste and adjust the seasonings as necessary.

And finally, resist the urge to open the cooker and check on the stew's progress. Heat dissipates so quickly each time you lift the lid that a quick peek could add an hour to the cooking time.

SLOW-COOKER BEEF STEW
Yield: 6 servings

1 1/2 tablespoons olive oil, divided
1 large onion, diced
1 rib celery, diced
2 carrots, peeled and cut into bite-size pieces
2 large cloves garlic, minced
8 ounces baby bello mushrooms, sliced
1/4 cup all-purpose flour
Salt
Ground black pepper
1 1/2 pounds round steak, trimmed of fat and cut into bite-size pieces
1 (15-ounce) can diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon fresh thyme leaves

Heat 1/2 tablespoon oil in a large nonstick skillet. Add onion, celery, carrots, garlic and mushrooms. Cook, stirring frequently, until vegetables soften and start to brown. Transfer to a slow cooker.

Combine flour and salt and pepper to taste in a plastic food storage bag. Add steak. Close bag; toss to coat steak with flour.

Heat the remaining 1 tablespoon oil in the skillet. Add steak; cook until browned on all sides, stirring as necessary. Add steak to the slow cooker along with tomatoes, broth and thyme.

Cook until tender, about 6 hours on high or 10 hours on low heat. Taste and adjust seasonings. If desired, serve over cooked noodles or mashed potatoes.

Follow Eat • Write on Facebook: Facebook.com/EatWriteBlog

Quick supper starts with flavor-packed andouille sausage

If you're looking for ideas for a quick supper, start with your freezer. That's where I found the main ingredients in this recipe. I chopped, stirred, simmered and sautéed -- and within 20 minutes, our meal was on the table.

I've found that smoked andouille sausage contains all the seasonings this dish needs. If you like things hot, however, add a shake of pepper flakes or a dash of cayenne. I like the chicken andouille sold at Trader Joe's, but you can find tasty varieties elsewhere. I had used two of the four links in the package for another meal, then wrapped and froze the leftovers. A quick zap in the microwave and the sausage was thawed enough to slice and toss into the skillet.

I also had a bag of frozen okra, which I had bought on a whim. I've found that brand makes a big difference with frozen vegetables. Some are watery, with an unpleasant texture and little flavor. I used Whole Food's house brand, 365. The okra was as good as a frozen vegetable could be -- not quite the same as fresh, but tasty and with nice texture.

I also had frozen brown rice on hand. This is a great time saver. It zaps in 3 minutes, as opposed to cooking regular brown rice for 45 minutes. I always have a package or two in the freezer.

Finally, I poured in 1/4 cup of beer, left in the can after I used 10 ounces in a recipe for brisket that I was making for a future meal. Leave the beer out if you wish, or pop a can or bottle open, splash some into the skillet, and drink the rest.

ANDOUILLE SKILLET SUPPER
Yield: 2 servings (can be doubled)

2 teaspoons olive oil
1 medium onion, sliced thinly
1 rib celery, chopped
2 links smoked chicken andouille sausage (about 6 ounces total)
1 (14 1/2-ounce) can diced tomatoes
1/4 cup beer, optional
1 cup frozen sliced okra
Hot cooked rice

Heat oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook until they begin to soften. As they cook, slice each sausage lengthwise into quarters, then cut the quarters into 1/2-inch chucks. Add to the skillet and cook, stirring, until browned on all sides.

Add tomatoes and their juice, beer (if using) and okra. Bring to a boil, then reduce heat and simmer until okra is cooked through and the juices have thickened, about 5 to 7 minutes. Ladle over hot cooked rice and serve immediately.