Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
n the bottom of a crockpot.).
Add browned beef, onion
Place ingredients, except mashed potato flakes, in the crockpot in the order listed.
Cook on low for 7-8 hours.
Remove cover and stir in instant mashed potato flakes.
Leave cover off, turn crockpot on high, and cook for an additional hour.
Shake the beef stew meat in a brown paper
s tender.)
If using Crockpot, drain and transfer meat to
Brown and tenderize the stew meat.
Chop the onion.
Dice the potatoes.
Place all the ingredients in the crockpot except the stew meat.
Add 1/3 cup water.
Place the stew meat on top of the rest of the ingredients in the crockpot.
Cook on low for eight hours.
Mix together flour, garlic salt, Mrs. Dash, and pepper.
Dredge stew meat in flour mixture.
In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
Do not cook completely through.
Place stew meat into crockpot and then add the rest of the ingredients.
Stir to mix.
Cook on low for 8 hours.
Stir before serving.
e a bit dry.
CROCKPOT:
Alternatively, to cook in
Place meat in crockpot, add 1 teaspoon of the
Brown all the meat cubes in the oil.
Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf.
Repeat the layers.
Pour in 1 cup water, cover crockpot, and allow to cook on low heat for 6-8 hours or until the meat is tender.
If desired, serve over cooked potatoes, mashed potatoes or cooked rice.
In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
Cover and cook on low for 6-7 hours.
When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
Cook the egg noodles according to package. Drain and stir into the crockpot.
Cook on high for ten more minutes.
Stir and serve.
If you need more liquid, add it before serving.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Trim fat from meat. Cut meat into 3/4 to 1-inch pieces. Transfer meat to a 5- or 6-quart crockpot. Stir in undrained beets, broth, undrained tomatoes, water, onion, dill and pepper.
Cover and cook on LO heat for 9 to 11 hours or on HI heat for 4-1/2 to 5-1/2 hours.
If using LO setting, turn to HI setting. Stir in coleslaw mix. Cover and cook for 30 minutes more. Top individual servings with sour cream.
Season stew beef and ground beef with salt and pepper while browning.
Place meat in crockpot and sprinkle with dry soup mix. Add tomato sauce, stewed tomatoes and sugar; mix well.
Add frozen vegetables and water.
Season with salt and pepper to taste.
Cook on low heat 4 to 6 hours.
Add potatoes and cabbage; cook on low heat 1 to 2 more hours.
Cut up potatoes and spam (if you haven't already) and put them into your pot or crockpot.
Add the can of tomatoes, juice and all.
Dice onion and add it with the salsa and salt and pepper.
Pour in enough water to cover all the ingredients.
Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
Combine all ingredients in crock pot.
Cook in crockpot on high for 5 hours.
Serve.
Brown meat very lightly, but do not cook all the way through.
Add all herbs and liquids.
Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
Add liquid and mushrooms to stew; allow to thicken.
In a seperate pot, saute almonds, melt extra butter, and add cooked egg noodles.
Sprinkle with poppy seeds.
Serve stew on bed of noodles.