Bucket Week means it’s time to pull out the big guns — meaning we got into Mrs. Coach’s red wine stash last night and cranked up a fancy French beef stew to get ready for the Boilers. Go ahead and serve with a crusty baguette.
2 lbs. boneless beef chuck, cut to 1 inch cubes
1 tablespoon oil
4 slices bacon, finely chopped
2 large shallots, finely chopped
¼ cup tomato paste
3 garlic gloves, finely chopped
1 tablespoon fresh thyme
½ cup all-purpose flour
1¾ cups Pinot Noir
5 medium carrots, sliced
8-10 medium sized new potatoes, halved
1 cup chicken broth
¼ cup soy sauce
Dry beef with paper towel and season with salt and pepper. Place half of it in the slow cooker. Heat oil in a 12 inch skillet over medium-high until just smoking. Brown remaining 1 lb of beef well on all sides, about 7-10 minutes; transfer to a slow cooker
Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in shallots cook until translucent. Add in garlic and thyme and cook for 30 seconds. Stir tomato paste and flour; cook for 1 minute. Slowly whisk in 1¼ cups wine, scrapping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add in carrots and potatoes to slow cooker.
Stir broth and soy sauce into slow cooker. Cover and cook until beef is tender 9-11 hours on low or 5-7 hours on high.
Taking #CrockpotWednesday back to the Wilson Hacienda tonight for the Cubs game with Baby Back Ribs. Feelin’ that both the Hoosiers & the Cubs are ready for a statement game — just need some more of that Schwarber sauce.
3 lb baby back ribs, trimmed
1 salt, to taste
1 ground black pepper, to taste
1⁄2 cup water
1⁄2 onion, sliced
1 clove garlic, minced
1 bottle (18 oz) barbecue sauce
Season ribs with salt and pepper.
Pour water into a slow cooker. Layer in the ribs. Place onion and garlic on top of the ribs.
Cook on High for 4 hours or Low for 8 hours.
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
Bake until the sauce caramelizes and sticks to the meat, about 10 to 15 minutes.
Running Game OC Coach Greg Frey brings the ground and pound with a white trash twist — which is a good fit for Western Kentucky game week. Probably served best with Wonder bread.
1 lb. cube steak
2 (10.75 oz.) cans cream of mushroom soup
1 envelope onion soup mix
¾ cup water
salt and pepper to taste
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes, or with your favorite side dishes.
Thanks to the F-250 of a neighbor of the @FakeCoachWilson family, our #iufb family at The NEZ are making the last #CrockpotWednesday of the year an early Thanksgiving with an outstanding venison roast:
2 (10-3/4 oz) cans cream of mushroom soup
1 envelope dry onion soup mix
2 cups beef broth
1 TBS garlic powder
2 TBS onion powder
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.
Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.
If you don’t have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.
With a road trip Ohio State this Saturday, Coach Patton decided it was time to go BIG with shrimp & sausage gumbo…
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (14.5-oz.) can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
4 cups chicken broth
3 pounds unpeeled, large raw shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 cup chopped fresh flat-leaf parsley
Garnish: sliced green onions
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.
Just layin’ low this Wednesday, keeping an eye across the Orange Lot for smoke coming from Cook Hall. Coach Shelby brings in something adventurous with Mexican Chicken Chili:
1 Orange bell pepper cut into strips
1 Red bell pepper cut into strips
1 Large onion thinly sliced
8 Chicken thighs
1/2 tbsp. chili powder
2 tsp. oregano
1 jar of salsa
1/2 c. ketchup
2 tsp. cumin
1/2 tsp salt
Thick flat noodles. We used a veggie noodle with spinach and carrots.
Place onions, peppers and chicken in the bottom of the Crockpot. Mix together all of the remaining ingredients except the noodles in a bowl. Pour over the chicken and vegetables. Cook on low for 7-8 hours or high for 3 hours. Begin preparing the noodles 20 minutes before the cook time is up.