Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (38 page)

Ernestine’s Beef Stew

Ernestine Schrepfer

Trenton, MO

Makes 5-6 servings

Prep. Time: 10 minutes

Cooking Time: 7-8 hours

Ideal slow-cooker size: 4-qt.

1½ lbs. stewing meat, cubed

2¼ cups tomato juice

10½-oz. can consomme

1 cup chopped celery

2 cups sliced carrots

4 Tbsp. quick-cooking tapioca

1 medium onion, chopped

¾ tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 7-8 hours. (Do not peek.)

Beef Stew with Vegetables

Joyce B. Suiter

Garysburg, NC

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 5-qt.

3 lbs. stewing beef, cubed

1 cup water

1 cup red wine

1.2-oz. envelope beef-mushroom soup mix

2 cups diced potatoes

1 cup thinly sliced carrots

10-oz. pkg. frozen peas and onions

1. Layer all ingredients in order in slow cooker.

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

Note:

You may increase all vegetable quantities with good results!

Becky’s Beef Stew

Becky Harder

Monument, CO

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 5-qt.

1½ lbs. beef stewing meat, cubed

2 10-oz. pkgs. frozen vegetables—carrots, corn, peas

4 large potatoes, cubed

1 bay leaf

1 onion, chopped

15-oz. can stewing tomatoes of your choice—Italian,
or
Mexican,
or
regular

8-oz. can tomato sauce

2 Tbsp. Worcestershire sauce

1 tsp. salt

¼ tsp. pepper

1. Put meat on bottom of slow cooker. Layer frozen vegetables and potatoes over meat.

2. Mix remaining ingredients together in large bowl and pour over other ingredients.

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

Sweet-Sour Beef and Vegetables

Jo Haberkamp

Fairbank, IA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4½-qt.

2 lbs. round steak, cut in 1-inch cubes

2 Tbsp. oil

2 8-oz. cans tomato sauce

2 tsp. chili powder

2 cups sliced carrots

2 cups small white onions

1 tsp. paprika

¼ cup sugar

1 tsp. salt

⅓ cup vinegar

½ cup light molasses

1 large green pepper, cut in 1-inch pieces

1. Brown steak in oil in saucepan.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on High 4-6 hours.

Gone-All-Day Casserole

Beatrice Orgish

Richardson, TX

Makes 12 servings

Prep. Time: 10-15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 5-qt.

1 cup uncooked wild rice, rinsed and drained

1 cup chopped celery

1 cup chopped carrots

2 4-oz. cans mushrooms, drained

1 large onion, chopped

1 clove garlic, minced

½ cup slivered almonds

3 beef bouillon cubes

2½ tsp. seasoned salt

2-lb. boneless round steak, cut into 1-inch cubes

3 cups water

1. Place ingredients in order listed in slow cooker.

2. Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving.

Variations:

1. Brown beef in saucepan in 2 Tbsp. oil before putting in slow cooker for deeper flavor.

2. Add a bay leaf and 4-6 whole peppercorns to mixture before cooking. Remove before serving.

3. Substitute chicken legs and thighs (skin removed) for beef.

Santa Fe Stew

Jeanne Allen

Rye, CO

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 4½-6½ hours

Ideal slow-cooker size: 4-qt.

2 lbs. sirloin,
or
stewing meat, cubed

1 large onion, diced

2 garlic cloves, minced

2 Tbsp. oil

1½ cups water

1 Tbsp. dried parsley flakes

2 beef bouillon cubes

1 tsp. ground cumin

½ tsp. salt

3 carrots, sliced

14½-oz. can diced tomatoes

14½-oz. can green beans, drained,
or
1 lb. frozen green beans

14½-oz. can corn, drained,
or
1 lb. frozen corn

4-oz. can diced green chilies

3 zucchini squash, diced,
optional

1. Brown meat, onion, and garlic in oil in saucepan until meat is no longer pink. Place in slow cooker.

2. Stir in remaining ingredients.

3. Cover. Cook on High 30 minutes. Reduce heat to Low and cook 4-6 hours.

Full-Flavored Beef Stew

Stacy Petersheim

Mechanicsburg, PA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 5-qt.

2-lb. beef roast, cubed

2 cups sliced carrots

2 cups diced potatoes

1 medium onion, sliced

1½ cups peas

2 tsp. quick-cooking tapioca

1 Tbsp. salt

½ tsp. pepper

8-oz. can tomato sauce

1 cup water

1 Tbsp. brown sugar

1. Combine beef and vegetables in slow cooker. Sprinkle with tapioca, salt, and pepper.

2. Combine tomato sauce and water. Pour over ingredients in slow cooker. Sprinkle with brown sugar.

3. Cover. Cook on Low 8 hours.

Variation:

Add peas one hour before cooking time ends to keep their color and flavor.