ell blended.
For the stew: Combine the flour with 1
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
Cook on Low until beef and vegetables are tender, 4 to 6 hours.
In a nonstick skillet, heat the oil and brown the meat in batches.
As the meat browns transfer to a 5 quart slow cooker.
Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.
stir the soup, broth, wine, italian seasoning, garlic powder, tomatoes, carrots, celery, and beef in a 3 1/2 - quart slow cooker.
cover and cook on LOW 8-9 hours, or until meat and vege's are fork tender.
stir in beand, turn on high and cook for 10 minutes more.
Cook and stir ground beef in a skillet over medium
In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
Cover, cook on low for 9-11 hours.
Stir in taco seasoning mix, beans and corn.
Increase to high and cook 30 minutes, covered.
Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
Serve over Egg Noodles.
Place cubed beef and flour in a resealable
arrange vegetables in a slow cooker -- top with beef chunks.set aside.
mix
he meat to a large slow cooker, turn it to high and
Dry beef with paper towels, then season
slow cooker.
Heat oil in large frying pan on medium. Add beef
n a shallow dish; add beef pieces. Toss to coat each
-quart slow cooker.
Whisk celery soup and beef stew seasoning mix together
Preheat slow cooker on Low.
Heat 2
nto a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth
ver medium-high heat. Sprinkle beef with 1/2 t. salt
Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.