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.
llon-sized, zippered bag. Shake beef in bag to coat.
arge resealable plastic bag. Place stew beef in bag, seal the bag
he night before, marinate the stew meat with Worcestershire sauce and
Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
Cook on Low 8 to 10 hours.
ver medium-high heat. Add stew meat, and cook until evenly
he pan and season the beef with 1 teaspoon of the
In 3-quart slow cooker, combine the first 12 ingredients.
Cover and cook on low for 7-8 hours or until meat is tender.
Discard bay leaves.
In small bowl, combine the cornstarch and water until smooth; stir into stew.
Add corn and peas.
Cover and cook on high for 30 minutes or until thickened.
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.
Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
Cover and cook on low for about 8 hours or until done.
Stir; adjust seasonings, if necessary (salt, etc).
Eat!
Combine beef, potatoes, carrots, and onion in a slow cooker crock.
Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
Cook on Low for 6 to 8 hours. Stir before serving.
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.
Season beef with black pepper and coat
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.
sealable plastic bag.
Pat stew meat pieces dry with
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.
resealable plastic bag. Add the beef, and seal the bag. Shake
1. In a slow cooker, combine the meat, soup, onion,
nion mixture into the slow cooker. Stir in the beef broth, meat, soy
and rutabaga in a slow cooker.
Combine beef and vegetable oil in