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CROCKPOT BEEF STEW
2-3 Medium potatoes, peeled and diced
4 Carrots, peeled and sliced
1 Medium Onion, peeled (you can slice it up, or leave it whole)
1 Can of Tomato Soup (Low sodium/Lite works fine too)
1 Pound of raw Stew Beef (It can even be frozen!)
4 Bay Leaves
5 Beef Boullion Cubes
Sprinkling of Oregano
Sprinkling of Pepper
Put all ingredients in crockpot. Fill crockpot with water. Cover. If the beef is thawed, cook 6-8 hours on low. If the beef is frozen, cook 6-8 hours on high. This stew does not have to be watched or stirred. You can put it
on before you leave for work and it will be ready when you get home. Variation: You can also add some barley to the stew, but as barley will absorb the water, you will have to watch the stew and add more water so it does not burn.
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Last Friday we had the day off. An ice storm caused everything to close even the University! What a great way to start the weekend! So while doing laundry I made some soup in the crockpot. Used V8 juice as a starter, sprinkled @1/2 pkg of onion soup, added 1/2 C browned ground beef, jar of mushrooms, can of garbanzo beans, handful each of frozen corn and lima beans. Basil leaf and black pepper. Did up some mashed potato bread in the machine. Nice lazy day with a great smell in the house. Of course I did briefly think of trying to get into the office in the afternoon (loads of paper work to do), but why ruin such a
great, lazy day?!
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Layered Enchilada Casserole
14 1/2 oz Canned Whole Tomatoes
1 small Onion, Cut Into Pieces
1 Clove Garlic, Minced
1/2 tsp Cayenne
1/2 tsp Salt
6 oz Tomato Paste
1 lb Ground Beef, Browned
8 oz Cheddar, Shredded
9 Corn Tortillas
Prepare the sauce first: Place the whole canned tomatoes, the liquid from the tomatoes, the onion and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the slow cooker. Spoon over 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar in layers. Repeat each layer twice more. Cover. Cook on LOW for 6 to 8 hours. Yields 6 Servings.
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Hearty Beef Soup
Leftover broth & bones from the classic crockpot roast (leave a little of the meat on the bones for more flavor)
2-3 carrots, peeled & sliced fairly thin
1 med onion, diced
1-2 med potatoes, diced
3-5 cloves, whole
3-4 peppercorns, whole
2 bay leaves
2 c beans of choice (soaked first overnight)
1 can (28oz) stewed tomatoes, or Italian tomatoes
3 T dried oregano
3 T dried basil
1/2 c uncooked buckwheat, optional and/or 1 c mini-shell pasta, optional
Put all but the shell pasta (optional) in the crockpot. Fill it to the very top of the rim with water (doesn't have to be hot). Turn it on high for one hour to cook the vegetables until they are tender. Then turn the crockpot down to low, and cook until soup is flavored as you like. Season with salt & pepper to taste. If you like a spicy version, use cayenne instead of regular pepper. If you are using mini pastas, add them for the last half hour of stewing. Remove the bay leaf, peppercorns, bones, and cloves (or warn the folks eating the soup!). You can also adapt this recipe as desired to make soup from a leftover chicken or turkey carcass. Just dump it all in and add water to fill to the top. Try also, different spices (cumin, cilantro, etc...)
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PEPPERS AND STEAK
2 lb Lean round steak
2 Green peppers -- chopped
2 tbsp Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories.
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