5- to 6-quart slow cooker.
Saute the mushrooms in
Into a slow cooker, put the onions, carrots, mushrooms
huck roast and sear it for about 5 minutes per side
f the insert of the slow cooker.
Heat 1 tablespoon of
lace meat in an electric slow cooker coated with cooking spray.
Season beef with black pepper and coat
f salt. Let mushrooms cook for 5 to 10 minutes, or
In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
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, peas, corn and celery.
Cover, and cook on Low setting for 8 to 10 hours.
Serve with fresh bread.
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner
For the spice mix: In a
Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
Remove bay leaf before serving.
con fat aside.
Dry beef thoroughly with paper towels.
. Cook on Low setting for 8 hours, or on High
then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and
Preheat slow cooker to High.
Clean neck
allon-sized, zippered bag. Shake beef in bag to coat.
nion mixture into the slow cooker. Stir in the beef broth, meat, soy
esealable plastic bag. Add the beef, and seal the bag. Shake
Dry the beef with paper towels, then season