1 large onion — finely chopped
2 garlic cloves — minced
1 lb boiling potatoes, peeled or unpeeled — cut in 3/4″ Cubes
1 1/2 cup cabbage — coarsely shredded
1 large carrot — peeled and sliced
1/4 cup long-grain rice — uncooked
1 lb beef round, trimmed of all fat — cut in bite-size pcs
1 1/2 cup beef broth, defatted–or bouillon
3/4 cup red wine
1/4 cup ketchup
2 tsp light brown sugar — packed
1/2 Tbs apple cider vinegar
1 1/2 tsp dried thyme
1 tsp chili powder
1/2 tsp powdered mustard
1/4 tsp black pepper

Preparation:

In large crock pot,combine onion,garlic,potatoes,cabbage,carrot and rice.Add meat. In 4-cup measure or similar bowl stir together broth,wine,ketchup,brown sugar,vinegar,thyme,chili powder,mustard and black pepper.Pour mixture over meat and vegetables.

Cover crock pot and cook 1 hour on high. Stir meat and vegetables into sauce, and cook an additional 6 1/2 to 8 hours on low.

4 lb beef chuck or stew meat — cut into 1″ cubes
3/4 cup flour
2 tsp salt
1 tsp pepper
2 cups beef broth
2 tsp Worcestershire sauce
2 cloves garlic
2 bay leaves
1 1/2 tsp paprika
5 carrots — sliced
5 potatoes — diced
3 onions — chopped
3 stalks celery — sliced
1 Tbs kitchen bouquet

Preparation:

Place the meat in the slow cooker. Mix the flour, salt and pepper. Pour over the meat. Stir the meat to thoroughly coat it with the flour. Add all the remaining ingredients. Stir well. Cover. Cook on LOW for 10 to 12 hours. Stir thoroughly before serving.

1/4 cup favorite steak sauce
2 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1/2 cup hot water
2 to 3 lb chicken thighs
1 lb lean stewing beef cut into 1-1/2″ cubes
1 md onion, chopped
2 md potatoes, peeled and cubed
2 md carrots, peeled and slice thin
16 oz can stewed tomatoes
1/4 cup flour

Methods:

Combine steak sauce,bouillon cubes,salt,pepper,sugar and hot water in crock pot stir well. Add remaining ingredients except flour mix carefully.Cover and cook on LOW setting for 7 to 10 hours on high setting for 4 hours.Before serving remove chicken and debone and then return meat to crock pot and stir well.

To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.

1-2 lbs. beef stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 cups apple cider

Methods:

Place carrots,potatoes and apples in Crock Pot. Add meat and sprinkle with salt,thyme and onion.Pour cider over meat and cover.Cook on low heat 10-12 hours.Thicken gravy with a flour or cornstarch and water mixture.

2 lbs. boneless, skinless chicken breasts,washed,patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 t. celery seed
1 t. dry thyme leaves
1/2 t. black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn
1 C. frozen peas

Methods:

In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots,potatoes and broth.Stir in the celery seeds,thyme,pepper,mushrooms and corn.

Cover and cook on low until the chicken is done and the vegetables are tender about 7 to 9 hours, or on high for 4 to 6 hours.Stir in the peas and cook until they’re done about 15 to 30 minutes.

2 lbs. beef for stew, cut into 1-inch pieces
1/4 C. all-purpose flour
1 t. salt
1/2 t. pepper
1/2 t. dried thyme leaves, crushed
3/4 C. ready-to-serve beef broth
1/4 C. tomato paste
1/4 C. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)

Methods:

Combine flour, salt, pepper and thyme in small bowl.Place beef in 4-1/2 to 5-1/2-quart crock-pot slow cooker.Sprinkle with flour mixture toss to coat.

Combine brothtomato paste,wine and garlic in small bowl mix well. Add to beef.Add potatoes, mushrooms and carrots mix well.

Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving.Garnish with parsley,if desired.

4 slices bacon cut in 1 inch pieces
2 1/2 lbs. beef stew meat
salt and pepper
8 oz. mushrooms
1 large onion sliced
1 T. paprika
1/2 C. dry red wine
1 1/2 C. beef broth
1 small jar gherkins cut in half

Methods:

Fry bacon in a skillet.Salt and pepper beef and fry it in the bacon fat.Add to the Crockpot when it is browned.Saute onions and mushrooms in the skillet adding a little oil if necessary until onion begin to color.Add to Crockpot.Add all the ingredients to the Crockpot except for the gherkins and bacon. Cover and cook for 4 – 5 hours on high or 6 – 7 hours on low.Stir in pickles and bacon.Thicken if you want to. Serve over rice.

2 pounds stew beef — cut in 1′ cubes
5 carrots — sliced
1 large onion — diced
3 stalks celery — sliced
1 can tomatoes — (28 ounce)
1/2 cup quick-cooking tapioca
2 bay leaves
salt and pepper

Directions:

Trim all fat from meat. Put all ingredients in Crock pot. Mix thoroughly.Cover and cook on low 10-12 hours (High 5-6 hours).

16 oz ground 90% lean turkey or beef
3 cups (15 oz) sliced raw potatoes
1-1/2 cup chopped celery
2 cups sliced carrots
1 cup chopped onion
1-1/2 cup frozen peas
1-3/4 cups (one 15 oz can) Hunt’s chunky Tomato Sauce
2 tsp Italian seasoning

Directions:

In a large skillet sprayed with butter-flavored cooking spray, brown meat.Meanwhile in a slow cooker, combine potatoes, celery, carrots, onion and peas.Spoon browned meat over vegetables.In a small bowl, combine tomato sauce and Italian seasoning.Evenly pour sauce over meat.Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Directions:

Core tomatoes place in boiling water for about 15 to 20 seconds then into ice water to cool quickly peel.Cut tomatoes in wedges.In Crock Pot combine all ingredients.Cover and cook on low 8-9 hours. Remove bay leaf.Sprinkle top with parsley if desired.