n High setting for about 5 hours. Stir in cream cheese just
b>beef with black pepper and coat with flour.
Heat oil in
For the spice mix: In a small bowl, combine the
Place cubed beef and flour in a resealable plastic bag.
lt, and pepper in a shallow dish; add beef pieces. Toss to
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Season the beef with salt & pepper.
Heat
Layer ingredients in slow cooker in the following order: carrots, celery,
il in a large skillet over high heat and cook beef, onion
In skillet brown meat in oil; drain off fat.
Place onion rings, green pepper and garlic in slow cooker.
Place meat on top and sprinkle with salt and 1/8 teaspoon pepper.
Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover and cook on low heat setting for 8 hours.
Turn cooker on high heat setting.
Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
Cover and cook until thickened and bubbly, stirring occasionally.
Serve over hot rice.
Makes 8 servings.
Spread beef stew meat into the bottom of a slow cooker. Pour steak sauce over the beef; top with onion and tomatoes.
Cook on Low for 9 to 10 hours.
Whisk flour into water in a small bowl; stir into liquid in slow cooker. Continue cooking until the liquid thickens, 10 to 15 minutes.
Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag.
Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic.
Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)
ver medium-high heat. Cook beef in oil about 10 minutes, stirring
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Put beef cubes in a bowl with flour, a little black pepper and garlic salt.
Coat beef cubes.
Brown beef cubes in hot oil on top of stove.
When brown, put beef cubes in slow cooker.
Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender.
Enjoy with hot French bread.
Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned on all sides, 7 to 10 minutes. Transfer beef to a slow cooker.
Pour cream of mushroom soup, cream of celery soup, golden mushroom soup, French onion soup over beef.
Cook on Low for 8 hours.
Cut carrots in half crosswise.
Place beef, carrots and potatoes in slow cooker.
In a bowl, whisk together the soup, water and seasoning packet.
Pour over beef and vegetables.
Cover and cook on low for 8 hours or high for 4 hours.
In a plastic bag mix flour, bisto, garlic powder and Salt and Pepper.
Place some of the beef in the bag, seal and shake.
Once coated brown in oil.
While the beef is browning, put 2 cups of Beef boullion in Slow Cooker, add onions, potatoes, carrots.
Add the beef as it cooks.
If there is any of the Bisto/Flour mixture left after all the beef is coated add it to the Slow Cooker.
Add water and the rest of ingredients.
Mix it up and cook on low for 4-6 hours.