a large frying pan, cook bacon and remove to a
way the skins.
Rub beef all over with oil. Heat
Combine flour, onion powder, salt and pepper in a large plastic bag.
Shake to mix.
Add beef to bag and shake to coat.
Heat olive oil in a skillet and add beef to brown on all sides.
Place beef in a slow cooker.
Add tomato juice just until beeef is covered.
Add onions, celery and bay leaf.
Cook beef on low until tender, about 4-6 hours.
Add carrots, potatoes, green beans, bouillon and water.
Cook 1-2 hours until vegetables are soft.
Slow cook beef in roaster with water until tender. Cool and cut up.
Pressure cook onions and cabbage until done. Save juice. Add all together in roaster cook until potatoes and carrots are done.
Place ingredients in slow cooker (crock-pot) for 10 to 12 hours on low heat.
Serve over rice or noodles.
Add sour cream if desired.
Coat stew meat with flour, salt and pepper.
Brown in oil. Add remaining ingredients; slow cook on high 5 to 6 hours, or until meat is tender and vegetables are soft.
Cut beef into 1 1/2-inch pieces; arrange in greased 5-quart casserole with lid.
Cut carrots, celery and potatoes in bite-size pieces.
Layer over beef.
Sprinkle with salt, pepper, sugar and tapioca.
Pour tomato sauce, tomatoes and wine over top.
Bake covered at 275\u00b0 for 6 hours.
Makes 8 to 10 servings.
microwave safe dish, and cook until they begin to become
ver a medium-high heat. Cook the beef, in batches, until browned
Season beef with black pepper and coat
5- to 6-quart slow cooker.
Saute the mushrooms
f the insert of the slow cooker.
Heat 1 tablespoon
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.
Into a slow cooker, put the onions, carrots,
killet with cooking spray. If beef roast comes in netting or
Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
Add zucchini and beans. Cook on low for 1 hour.
Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.
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.
f salt. Let mushrooms cook for 5 to 10 minutes
a large skillet, cook bacon over medium-high heat
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.