For the crock pot/slow cooker method; in a
ag.
Add the cubed stew meat to the ziptop bag
Cut vegetables in large pieces.
Combine all ingredients in large pot or crock pot.
Cover and bake for five to six hours at 275\u00b0 in pot; or low in crock pot.
Place frozen vegetables on bottom of the crock pot.
Put in meat, add canned soup, onion soup, peppers, onion and spices.
Cook for about 7-8 hours.
My small crock pot has only one setting and that is low.
Spray a skillet with nonstick cooking spray. Brown the onions and beef in it. When browned, place beef and onions in the crock-pot. Add all other ingredients in a 5 or 6-quart crock-pot. Stir to mix thoroughly. Set heat setting to low, allowing stew to cook for 8 hours. Stir occasionally. Serve with corn muffins or Jiffy biscuits.
Toss
all
ingredients and place in crock-pot.\tCook on low-medium for
8 hours.
Mixture will thicken and be ready to eat!
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Place meat in crock-pot; mix flour, salt and pepper.
Coat meat in crock-pot.
Add remaining ingredients and stir to mix. Cook on low for 10 to 12 hours or on high for 4 to 6 hours. Serves 6.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
Place all ingredients (except spices, tomato sauce and whiskey) into crock-pot.
Mix spices, tomato sauce and whiskey together and pour these into the pot.
Extra water and potatoes may be added to fill the pot or change consistency.
Cover.
Cook on high for 3 hours.
Then on low for 4 hours; stir periodically.
Cut meat and vegetables into large pieces.
Combine all ingredients (except peas) in crock-pot.
Stir well.
Cook on low for 8 to 10 hours or high for 3 to 4 hours.
Add peas 1/2 hour before serving.
Serves 6 (1/2 cup).
Place all ingredients in crock-pot.
Mix very well. Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours or until meat and vegetables are tender. I usually start out on high and then go to low.
Cook stew beef with mushroom soup in crock-pot until tender. Thirty minutes before serving, add drained Veg-All.
Put all ingredients in crock-pot, cook on low for 3 to 4 hours.
Cook on high for 1 to 2 hours more.
Serves 8 to 10.
Put all ingredients in crock-pot.
Cook on low for about 8 or 9 hours.
Serve over rice or noodles.
Place all ingredients in crock-pot.
Turn crock-pot to high heat and cook 2 hours.
Lower heat to low and cook until all ingredients are fork-tender.
Serves 6.
Combine all ingredients in the order given in a crock-pot. Fill the crock-pot with water, covering all of the ingredients. Cook 10 hours on high.
May add a dash of Texas Pete, if desired. Also, may serve over rice.
Serves 4.
Layer in crock-pot the stew meat, onion soup mix, potatoes, carrots, cream of celery soup, cream of mushroom soup, tomato sauce and bay leaf (optional).
Do not stir.
Cook 6 hours on low.
Put ingredients in crock-pot in the order given.
Stir just enough to mix spices.
Cook 10 to 12 hours on low (5 to 6 hours on high), stirring every hour or two.
Remove bay leaf.
Serve.
Brown stew meat in 1 tablespoon oil.
Add carrots, potatoes, celery and onions.
Add soup and 3 cans water.
Salt and pepper to taste.
Cook 1 hour on high in crock-pot, then turn down heat and simmer until tender.