Place the beef in your crock pot, on high heat.
Add onion, mushrooms and garlic to a 12\" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
Add carrots.
Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
Add all remaining ingredients.
Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
I served this over spinach, but it would be nice in a big bowl with some lovely French bread!
For the crock pot/slow cooker method; in a
Place beef roast in crock pot.
Pour Onion soup mix, beef, and chicken broths
Spray crock pot with Pam.
Mix all ingredients except for the beef in crock pot.
Add the beef to the crock pot.
Cover and cook on low 8-9 hours or until everything is tender.
Stir well before serving.
3 1/2-qt crock pot.
Add broth to the
Brown ground beef, onions, and celery in a
Cook bacon in large skillet until crisp.
Remove, drain, and set aside.
Add beef cubes and brown well.
Place browned beef cubes in crock pot.
Brown carrot and yellow onion.
Season with salt and pepper.
Stir in flour.
Add broth, mix well and add all to crock pot.
Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
Cover and cook on low 10-12 hours or high for 5-6 hours.
emove and place all in crock pot.
Add stew meat, dusted
0 minutes.
In a crock pot mix: tomatoes, 2 cloves garlic
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
eheat the electric Tagine or crock pot to High.
Heat up
Fry and drain bacon. Crumble into small pieces. Brown and drain ground beef. Put bacon and ground beef in a crock-pot. Drain lima, pinto and kidney beans. Add all beans to crock-pot. You can use the bean juice if more liquid is needed. Add all other ingredients and mix well. Cook on low setting for 6 to 8 hours. Can be frozen and reheated as necessary.
>Place the corned beef in a large pot (at least 5
Marinade the beef with the herbs, shallots & garlic
PREPARATION:
Place the beef cubes in a bowl and
Brown beef and drain.
Put in crock-pot with remaining ingredients.
Cook on low for 3 to 4 hours.
Place meat, diced onions, Rotel and beef broth in crock pot.
Cook on low for 6-8 hours.
When meat is cook, shred it.
If continuing on to make chimichangas, follow recipe #28148.
Enjoy!
Brown and drain the hamburger meat in a pan.
Do the same for the chicken.
Place into crock pot with remaining ingredients, stir well and cook on low for 8-10 hours or high for 4-6. (I used the high setting due to lack of time).
Enjoy with cornbread and an ice-cold Newcastle.
Cut into 1/2 inch cubes, place meat in crock-pot and stir in tomato paste to completely coat meat.
Add the remaining ingredients and stir to blend.
Do not add any additional liquid. Cover and cook for 12 hours on low heat.
Yield:
4 servings. Carbohydrate 15 g, protein 34 g, fat 24 g, calories 414.