Ratings –
4.8/5 (Slow Cooker Beef Stew)
4.9/5 (Slow-cooker Roasted Tomato Soup)
Preparation Time –
8 hours 15 minutes (Slow Cooker Beef Stew)
3 hours (Slow-cooker Roasted Tomato Soup)
Looking for some of the best fall crockpot recipes out there? Well, you have surely come to the right food page! Fall crockpot meals are super easy to prepare and the best part is you just need to dump in all the ingredients in a crockpot and then simply, wait for it to cook properly. Most people think that slow cooking is a very hectic and time-consuming process! But let us break this myth for you, with the help of a simple crockpot everything is doable. Here are two delish fall crockpot recipes for you to try at home.
Invention Of Fall Crockpot Recipes!
- Origin – As per our records, the very first Crock Pot was invented by Irving Naxon! It was he who made the Naxon Beanery popular in the 1940s. But, even before proper appliances were built for slow cooking, this particular cooking style was not really unknown to the people of this world. Sources say that the technique of slow cooking has been around since the beginning of the 18th century.
- Inspiration – Now, you must be wondering why and how Naxon thought of inventing an appliance for slow cooking. Well, as per the data available on the net, Irving was inspired by his beloved mother, Tamara Kaslovski Nachumsohn, who once told him about a dish called cholent! Seems like the idea of inventing an appliance called Naxon Beanery is mainly based on the recipe of a Jewish stew, which was particularly slow-cooked on Fridays.
- Popularity – With the invention of slow-cooking appliances, fall crockpot recipes became quite popular out there. Especially for working women in the United States, cooking became quite easy. Speaking particularly of fall crockpot meals, on a windy day, one could easily prepare a tasty dish with the help of a crock pot!
On popular demand, here are two delicious fall crockpot recipes you need to try out this year! So before any further delay, here is everything you need to know about Slow-cooker Beef stew and Slow-cooker Roasted Tomato soup.
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Slow Cooker Beef Stew – Ingredients List
- Olive oil for cooking
- 1 ½ pound beef stew meat
- ¼ cup of All-purpose flour
- 1 Onion, chopped
- 1 celery, chopped
- 2 carrots, chopped
- 3-4 garlic cloves, minced
- Canned tomatoes
- ½ to 1 cup of red wine
- 1 cup of beef broth
- Fresh parsley, chopped
- Sage, chopped
- 1 Bay leaf
- Salt and pepper as per taste
Slow Cooker Beef Stew – Steps To Follow
Step 1
Firstly, to make this slow-cooker beef stew, in a bowl, we will make a mix of all-purpose flour, salt and pepper. Coat your meat pieces slightly with this flour mix. On a hot pan, drizzle some olive oil and then sear all the coated meat chunks.
Step 2
As you see a color change, you can take them out of the pan and move ahead to the crockpot. Within your slow cooker, firstly, add in the meat pieces and all the rest of the ingredients mentioned above!
Step 3
In our beef stew, we have mainly used onion, celery, carrots, garlic, sage, parsley, red wine, bay leaf and canned tomatoes! Also, to make the flavors more rich, we have used beef broth here. But if you want you can also use chicken broth.
Step 4
Last but not least, stir it all with a spoon to mix everything together. Put on the lid and then let this cook for at least 7 hours 45 minutes. Enjoy your tasty slow-cooker beef stew with mashed potatoes!
Slow Cooker Beef Stew – Nutritional Value (Per Serving)
- Calories – 250 to 310 kcal
- Fat – 11 to 20 g
- Saturated Fat – 6 g
- Carbohydrates – 10 g
- Fibre – 8 g
Slow-cooker Roasted Tomato Soup – Ingredients List
- ½ cup of olive oil
- 2-3 Big & Juicy Red Tomatoes, diced
- 1 big red bell pepper, diced
- 1 big onion, diced
- 5-6 garlic cloves, peeled
- 4-5 Fresh Basil leaves, chopped
- 1 tbsp of dried oregano
- 1 tbsp of thyme
- 1-2 tbsp of Tomato paste
- 2 cups of vegetable stock
- Salt and pepper as per taste
Slow-cooker Roasted Tomato Soup – Steps To Follow
Step 1
Among famous fall crockpot meals, soups are something you surely cannot miss out on. To prepare this particular soup recipe, firstly, we will place a parchment paper on our baking tray, and then line all the veggies on it.
Step 2
Here, we have mainly used tomatoes, red bell pepper and onion. Drizzle some olive oil on top of the veggies and then season them all with a generous sprinkle of salt and pepper.
Step 3
Either use your hands or a spatula to mix it all together. Put the baking tray in the oven at 220 degrees Celsius and roast these veggies for a total of 30 minutes. Once your veggies have roasted in the oven, transfer them all into the crockpot.
Step 4
Also, add dried oregano, thyme, tomato paste and vegetable stock to the crockpot. Put on the lid, set the temperature on high and cook it for at least 2 hours. After 2 hours, use a hand blender and start blending it all in the crockpot.
Step 5
Once everything is blended evenly, add the fresh basil leaves and mix it all together. Serve your slow-cooker roasted tomato soup in a soup bowl! Enjoy this delicious soup with crunchy garlic toast on the side.
Slow-cooker Roasted Tomato Soup – Nutritional Value (Per Serving)
- Calories – 100 to 150 kcal
- Rich in vitamin C, vitamin K, vitamin A, and potassium.
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