Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (37 page)

Ideal slow-cooker size: 4-qt.

1½ lbs. stewing beef, cubed

¼ cup flour

2 cups stewed tomatoes (if you like tomato chunks),
or
2 cups crushed tomatoes (if you prefer a smoother gravy)

1 tsp. salt

¼-½ tsp. pepper

1 medium onion, chopped

water

1. Combine meat and flour until cubes are coated. Place in slow cooker.

2. Add tomatoes, salt, pepper, and onion. Add water to cover.

3. Cover. Simmer on Low 6-8 hours.

Serving suggestion: Serve over cooked
noodles
.

Spanish Round Steak

Shari Jensen

Fountain, CO

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4-qt.

1 small onion, sliced

1 green bell pepper, sliced in rings

1 rib celery, chopped

2 lbs. round steak

2 Tbsp. chopped fresh parsley,
or
2 tsp. dried parsley

1 Tbsp. Worcestershire sauce

1 Tbsp. dry mustard

1 Tbsp. chili powder

2 cups canned tomatoes

2 tsp. dry, minced garlic

½ tsp. salt

¼ tsp. pepper

1. Put half of onion, green pepper, and celery in slow cooker.

2. Cut steak into serving-size pieces. Place steak pieces in slow cooker.

3. Put remaining onion, green pepper, and celery over steak.

4. Combine remaining ingredients. Pour over meat.

5. Cover. Cook on Low 8 hours.

Serving suggestion: Serve over
noodles
or
rice
.

Slow-Cooked Pepper Steak

Carolyn Baer,
Conrath, WI

Ann Driscoll
, Albuquerque, NM

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 6¼-7¼ hours

Ideal slow-cooker size: 4-qt.

1½-2 lbs. beef round steak, cut in 3-inch by 1-inch strips

2 Tbsp. oil

¼ cup soy sauce

1 garlic clove, minced

1 cup chopped onions

1 tsp. sugar

½ tsp. salt

¼ tsp. pepper

¼ tsp. ground ginger

2 large green peppers, cut in strips

4 tomatoes cut into eighths,
or
16-oz. can diced tomatoes

½ cup cold water

1 Tbsp. cornstarch

1. Brown beef in oil in saucepan. Transfer to slow cooker.

2. Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour over meat.

3. Cover. Cook on Low 5-6 hours.

4. Add green peppers and tomatoes. Cook 1 hour longer.

5. Combine water and cornstarch to make paste. Stir into slow cooker. Cook on High until thickened, about 10 minutes.

Serving suggestion: Serve over
rice
or
noodles
.

Pepper Steak Oriental

Donna Lantgen

Rapid City, SD

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 2½-qt.

1-lb. round steak, sliced thin

3 Tbsp. soy sauce

½ tsp. ground ginger

1 garlic clove, minced

1 green pepper, thinly sliced

4-oz. can mushrooms, drained,
or
1 cup fresh mushrooms

1 onion, thinly sliced

½ tsp. crushed red pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours.

Serving suggestion: Serve as steak sandwiches topped with
provolone cheese
, or over
rice
.

Note:

Round steak is easier to slice into thin strips if it is partially frozen when cut.

Powerhouse Beef Roast with Tomatoes, Onions, and Peppers

Donna Treloar

Gaston, IN

Makes 5-6 servings

Prep. Time: 15 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 4- to 5-qt.

3-lb. boneless chuck roast

1 garlic clove, minced

1 Tbsp. oil

2-3 onions, sliced

2-3 sweet green and red peppers, sliced

16-oz. jar salsa

2 14½-oz. cans Mexican-style stewed tomatoes

1. Brown roast and garlic in oil in skillet. Place in slow cooker.

2. Add onions and peppers.

3. Combine salsa and tomatoes and pour over ingredients in slow cooker.

4. Cover. Cook on Low 8-10 hours.

5. Slice meat to serve.

Variation:

Make Beef Burritos with the leftovers. Shred the beef and heat with remaining peppers, onions, and ½ cup of the broth. Add 1 Tbsp. chili powder, 2 tsp. cumin, and salt to taste. Heat thoroughly. Fill warm flour tortillas with mixture and serve with sour cream, salsa, and guacamole.

Steak San Morco

Susan Tjon

Austin, TX

Makes 4-6 servings

Prep. Time: 5-10 minutes

Cooking Time: 6-10 hours

Ideal slow-cooker size: 4-qt.

2 lbs. stewing meat, cubed

1 envelope dry onion soup mix

29-oz. can peeled,
or
crushed, tomatoes

1 tsp. dried oregano

garlic powder to taste

2 Tbsp. oil

2 Tbsp. wine vinegar

1. Layer meat evenly in bottom of slow cooker.

2. Combine soup mix, tomatoes, spices, oil, and vinegar in bowl. Blend with spoon. Pour over meat.

3. Cover. Cook on High 6 hours, or Low 8-10 hours.

Pat’s Meat Stew

Pat Bishop

Bedminster, PA

Makes 4-5 servings

Prep. Time: 15 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 4½- to 5-qt.

1-2 lbs. beef roast, cubed

2 tsp. salt

¼ tsp. pepper

2 cups water

2 carrots, sliced

2 small onions, sliced

4-6 small potatoes, cut up in chunks, if desired

¼ cup quick-cooking tapioca

1 bay leaf

10-oz. pkg. frozen peas,
or
mixed vegetables

1. Brown beef in saucepan. Place in slow cooker.

2. Sprinkle with salt and pepper. Add remaining ingredients except frozen vegetables. Mix well.

3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours. Add vegetables during last 1-2 hours of cooking.