Chop the leeks, shallots, garlic, carrots, turnips, celery, and potato and place in the bottom of a crock pot.
Pick the leaves from the rosemary, sage, and thyme, and finely chop. Place in the crockpot.
Place the beef on top of the veggies and herbs.
Pour the stock and the beer over everything - it should just about cover.
Crack the black pepper and sprinkle in the cayenne.
Place the bay leaves into the crock pot, 1/4 inch under the surface.
Cook on low for 8-10 hours, or high for 5 hours if you're in a hurry.
1. Toss beef in zip-lock bag with 1/4 cup flour. Heat bottom of frying pan with oil. Sear beef in oiled frying pan until brown on outside.
2. Dab a paper towel with cooking oil and wipe bottom and sides of crock pot. Place beef in oiled crock pot. Add remaining ingredients and stir.
3. Cover and cook for 90 minutes on high; stir, then cook 4 hours on low.
4. Serve in bowls with corn bread or biscuits on the side.
Place all the ingredients in a crock-pot early in the day. Place the crock-pot on low temperature for 6 to 8 hours.
you will have a great supper with a delicious gravy.
Rinse beans in colander.
Put in a crock pot (or large pot).
Cover with water, plus about 2 inches over top of beans.
Add all ingredients, except rice.
Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
(Add water if necessary) May also cook on low overnight.
Add rice and cook until rice is warm.
Serve with cornbread.
he chicken and the mushrooms in a crock pot set to low.
(I
Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.
Brown meat with flour, salt and pepper in skillet with 2 tablespoons oil; set aside.
In a crock-pot, add vegetables, except corn, and tomato sauce.
Stir in meat and 1 cup water; stir if desired.
Add beef stew mix, salt and pepper.
Last, add corn to fill the crock-pot.
Cook on low 6 to 8 hours.
Serves 6 to 8.
Cut stew meat in 1-inch pieces.
Mix with soup mix and pepper; place in the bottom of the crock-pot.
Add the barley evenly over meat mixture.
Layer celery, carrots, onions and potatoes.
Pour water over all (or tomato juice, if preferred).
Cover and set on high for 1 1/2 hours.
Mix evenly and completely at this time. Set on low to complete cooking.
Time is up to you, depending on your taste for crunchy or well done vegetables.
PREPARATION:
Place the beef cubes in a bowl and add the rice
Place all ingredients in a deep pan and bake at 350\u00b0 for 2 hours.
Then add the bag of mixed vegetables and bake for 1 additional hour.
An alternative way to cook is to place all of the listed ingredients in a crock-pot and cook from 5 to 8 hours.
In a big bowl,
Combine all ingredients in a crock-pot or simmer several hours. (May add 1 can of water.)
Mix together and pour over top 1/2 can tomato juice.
Seal casserole tightly with heavy foil.
Bake in 250\u00b0 oven for 4 hours. Can be cooked in a crock-pot also.
Combine all ingredients in a crock-pot. Stir well. Cover and cook on low for 10 hours or high 5 hours. Makes about 4 quarts.
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Place all ingredients in a crock-pot and cook for 12 hours on low or 8 hours on high.
Place 1/2 of the vegetables in the crock pot.
Place the meat on top of the vegetables.
Add the other half of the vegetables on top of the meat.
Add the beef stock and the wine.
Add the salt and pepper and herbs.
Cook on low for 8-10 hours.
Put all ingredients in a crock pot - cook all day long - VERY GOOD!
We added drained canned green beans about 15 minutes before eating - EXCELLENT- but Michelle eats this on top of rice or noodles or potatoes if you prefer.
Put 8 cups of water and stew meat in a large pot.
Boil for 30 minutes.
Cut potatoes into wedges.
Cut celery into small chunks. Slice onion.
Scrape carrots and cut into chunks.
Add all vegetables to beef and water.
Add one tablespoon salt and boil for 30 minutes or more.
Add tomato sauce and water.
Turn on low burner and simmer for 15 to 20 minutes.
Turn off and let set for 10 minutes.
Shake the beef stew meat in a brown paper bag or resealable