b>beef, in batches, until browned. Transfer to a 4.5-quart slow
ust lightly browned. Add your beef au jus to your roux
make cuts in top of beef roast; insert garlic slivers. Spread
utabaga in a slow cooker.
Combine beef and vegetable oil in
Coat the inside of a slow cooker with about 1 tablespoon
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover
Heat oil over medium heat and brown the beef in batches, transfer to slow cooker when browned.
Add onions to pan and cook until soft.
Add garlic, cinnamon and allspice and cook for 1 min, add vinegar, tomato sauce, sugar and bay leaf and stir to combine.
Pour mixture over beef and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Add feta cheese and cook on high for 10 minutes.
Discard bay leaf.
Serve with potatoes.l.
In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.
Serve topped with the walnuts and the Feta cheese. Serve over noodles or rice.
Put beef stew meat, potatoes, onion, and carrot in the crock of a slow cooker. Add tomato sauce, water, red wine, beef bouillon cubes, onion soup mix, rosemary, garlic powder, salt, and pepper to the beef mixture; stir gently.
Whisk cornstarch into water until dissolved; stir gently into the beef mixture.
Cook on High for 4 hours.
n the bottom of the slow cooker.
Place the roast
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.
Trim excess fat from beef and season with black pepper.<
Stick cloves into whole onion. Set aside.
In large saucepan, combine water, lentils, salt, bay leaf, and whole onion with cloves.
Simmer 30 minutes.
Meanwhile, combine all remaining ingredients in slow cooker.
Stir in simmered ingredients from saucepan.
Add additional water if mixture seems dry. ( I added 1-1/2 cups of additional water).
Cover.
Cook on low 6-8 hours. (check to see if lentils are tender).
Top with sour cream and/or salsa when serving, if desired.
This also freezes well.
For slow-cooked chicken, mix Italian seasoning, paprika,
cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture
eat remaining oil and brown beef in batches and set aside
he onion, celery, garlic and beef for 5-8 mins until
Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around.
Pour all remaining ingredients over top.
Cover slowcooker and cook on low for about 7 hours.
Remove bay leaf, stir well and then serve.
nd top with slices of cooked beef. Serve.
Preheat the oven to 275 degrees.
In a large mixing bowl combine the beef with all the vegetables.
Season with the garlic, celery seeds, thyme, salt, and pepper.
In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
Add this mixture to the meat and vegetables and stir to blend.
Transfer the stew to a dutch oven or large casserole.
Cover lightly and cook 5 hours without peeking or disturbing.
Makes 6 servings.