CROCK POT BEEF CASSEROLE

Ingredients:

1 1/2 lbs stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Directions:

1. Cut the steak into 1 inch cubes and toss in the flour seasoned with saltand pepper.

2. Brown on all sides in the oil, then remove from the pan.

3. Cut the onions into thin slices and cook in the oil until soft and golden.

4. Slice the carrots thinly and put into the crock pot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes.

5. Work in the stock and stir over low heat until the liquid comes to the boil.

6. Pour into the crock pot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

 

 

 

CROCK POT BEEF FAJITAS

 

Ingredients:

1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa

Directions:

1. Cut flank steak into 6 portions.

2. In any size crock pot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes.

3. Cover and cook on low 8-10 hours or high 4-5 hours.

4. Remove meat from crockpot and shred. Return meat to crockpot and stir.

5. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.

 

 

CROCK POT FAJITAS #1

Ingredients:

2 lbs flank steak cut crosswise into 6 pieces
1/4 c. flour
2 red or green peppers sliced
1 onion, thinly sliced
2 TBS. packed brown sugar
3 cloves garlic, chopped
2 tsp cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp pepper
juice of 1 lime
2 TBS Worcestershire sauce
1 pint of cherry tomatoes
8 flour tortillas
2 TBS chopped fresh coriander
Prepared salsa and cilantro, optional

Directions:

1. Coat meat with the flour and place in the bottom of the crock pot.

2. Mix first10 ingredients and layer on top of meat in 4 qt crock pot.

3.  On low, cook for 8-10 hoursstirring in tomatoes during last 30 mins.

4. Warm tortillas. Remove meat from crockpot and shred. Mix with pepper mixture and sprinkle with cilantro.

5. Serve in tortillas and garnish with salsa.

 

 

CROCK POT FAJITAS #2

Ingredients:

1 to 1 1/2 lb. stew meat -- well browned
1 16-24 oz. jar Pace picante sauce
1 green pepper cut into julienne strips
1 medium to large onion cut into rings

Directions:

1. Layer meat, pepper, onion, salsa until all ingredients are used.

2. Cook on low heat until done. Serve on flour tortillas with lettuce, cheese, etc.

 

 

CROCK POT BEEF FOR SANDWICHES

Ingredients:

1 roast
1 packet Italian dressing mix
1 cup water

Directions:

1. Place all in crockpot, cook on low 8 hours.

 

 

CROCK POT BEEF POT ROAST

Ingredients:

1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)

Directions:

1. Place one envelope of Good Seasons in bottom of crock pot.

2.  Place meat on top, top with other package of dressing and pour beer over all.

3. Let cook 8-10 hours on low.

 

 

CROCK POT BEEF POT ROAST #2

Ingredients:

Beef bottom round rump roast, about 2 lb.
4 - 6 carrots, peeled and cut into 1-2" chunks
1 - 2 onions cut into wedges
1/4 - 1/2 cup canned beef broth
1 can Campbell's Cream of Chicken & Mushroom Soup
Mashed potatoes

Directions:

1. Put carrot chunks and onion wedges in bottom of greased 3-1/2 quart crockpot.

2. Brown rump roast on all sides in frying pan and put in crock pot on top of thevegetables.

3. Pour beef broth over meat (more liquid will accumulate as the roast cooks); put lid on and cook on Low for 8 hours.

4. About 45 minutes before it's done, boil the potatoes.

5. Just before you're ready to mash them, take roast out of crock pot and slice it up. Open canned soup and putit in small batter bowl; add just enough juices from the crock pot to stir it and getthe lumps out.

6. After you've done so, pour it back into the crock pot and stir to mix. Add the beef slices and stir to cover with gravy. Put the lid back on.

7. Mash the potatoes, then add some margarine and stir until it's melted.

8. Heat 1/4 cup milk in the microwave (in a glass measuringcup), then stir it into the potatoes along with salt, pepper, and about 1/2 tsp. of horseradish.

9. Serve with the potatoes.

 

 

 

CROCK POT BEEF STEW 1

Ingredients:

2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)

Directions:

1. Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and  flour.

2. Spread with chopped onions. Combine beef broth and  tomato sauce, pour over all.

3. Cover and cook on low 7 - 8 hrs. or high 4 - 5 hrs.

 

 

CROCK POT BEEF STEW 2

Ingredients:

1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour

Directions:

1. Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.

2. While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.

3. Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for about 5 hours.

 

 

CROCK POT BEEF STEW 3

Ingredients:

1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 - 1 1/2 cans of water

Directions:

1. Cook on high all day (7-8) hours.  Serve over white rice.
 

 

 

CROCK POT BEEF STEW 4

Ingredients:

2 lbs. beef stew meat, cut into 1 inchpieces
1/4 c. flour
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 bay leaf
3 potatoes, diced
1 stalk celery, sliced
1 1/2 tsp. salt
1 1/2 c. beef broth
1 clove garlic
1 tsp. paprika
2 onions, chopped
2 tsp. Kitchen Bouquet (optional)

Directions:

1. Place meat in crock pot. 

2. Mix flour, salt, pepper and pour over meat.  Stir to coat meat with flour. 

3. Add remaining ingredients and stir to mix well. 

4. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours.  Stir stew thoroughly before serving.

 

 

CROCK POT BEEF STEW 5

Ingredients:

1 ½ pounds stew beef
Handful of Baby carrots
3 white potatoes
1 large onion cut into wedges
1 can of beef broth
1 clove of garlic minced
2 teaspoons of kitchen bouquet
1 teaspoon of Worcestershire sauce

Directions:

1. Add water to fill crock-potCut stew beef into bite size pieces, dredge in four with salt and pepper. Place into crock-pot.

2. Add beef broth, garlic, onion, carrots and potatoes, add kitchen bouquet and Worcestershire sauce.

3. Add water just to top turn crock pot on high and cook for 5-6 hours. Stir occasionally.

 

 

 

CROCK POT BEEF STEW 6

Ingredients:

4lb stew beef, cut into small pieces
2 envelopes dry onion soup mix
2 cans cream of mushroom soup
4oz jar sliced mushrooms, drained
2 cups Ginger Ale
1lb carrots, sliced

Directions:

1. Mix all ingredients in Crock pot. Cover and cook on low 8-10 hours. Serve with noodles or rice.

 

 

CROCK POT BEEF STROGANOFF 1

Ingredients:

2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (
3/4 tsp dry mustard
1/4 tsp garlic salt

Directions:

1. Put everything in the crockpot, stir well and cook on low for 8 hours.

2. Turn heat to high and mix in 1-1/2 cup sour cream and 1/2 cup cake flour.

3. Heat on high for 40 minutes. Serve over rice or noodles.

 

 

CROCK POT BEEF STROGANOFF 2

Ingredients:

1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream

Directions:

1. Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream.

2.  Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.
 

 

 

CROCK POT BEEF STROGANOFF 3

Ingredients:

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour

Directions:

1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.

2. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.

3.  Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well.

4. Cover and cook on low setting for 8- 10 hours.

5. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.
 

 

 

CROCK POT BEEF STROGANOFF 4

Ingredients:

1 can cream of mushroom soup 1 package onion soup mix
1 package mushroom
1 onion cut in rings
1 package beef stew meat
salt
pepper

Directions:

1. Put in crock pot and cook all day. Add 16 oz sour cream before serving. Serve over Egg Noodles.