ell blended.
For the stew: Combine the flour with 1
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
Cook and stir ground beef in a skillet over medium
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
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.
1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
2. Cover and cook on low heat 8 to 9 hours.
3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.
he meat to a large slow cooker, turn it to high and
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.
Dry beef with paper towels, then season
slow cooker.
Heat oil in large frying pan on medium. Add beef
Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.
arrange vegetables in a slow cooker -- top with beef chunks.set aside.
mix
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.
nion and carrots to slow cooker. Place corned beef on top of vegetables
n a shallow dish; add beef pieces. Toss to coat each
then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and
-quart slow cooker.
Whisk celery soup and beef stew seasoning mix together
Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
Place half of beans in a slow cooker. Place remaining beans in a blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme if desired.
oast in a 6 quart slow cooker.
Stuff cavity with sliced
Brown beef in skillet on top of stove.
Transfer to slow cooker.
Add remaining ingredients, stirring to blend.
Cover and slow cook.
Set temperature depending on how long you wish the stew to cook.
If you want stew ready in 9 to 10 hours, set on low temperature; 8 hours, set on medium; 5 hours, set on high.