This is a tweaked version of an Allrecipes.com recipe. The original recipe is Slow Cooker Beef Stew I.
- 2 pounds stew meat, thawed. Cut this into smaller pieces and remove the majority of the fat.
- 1/4 cup all-purpose flour
- Salt, pepper, oregano, parsley, garlic, paprika and chili powder(optional) to taste
- 1 teaspoon Worcestershire sauce (Leave this out if anyone is allergic to fish)
- 1 onion chopped (I use powder instead)
- 1 1/2 cups beef broth - for this I use two bouillon cubes instead and fill the pot with water until I can barely see the water under the food items. It's cheaper than buying beef broth in the cans.
- 2 medium sided potatoes, diced
- baby carrots- add as many as you want, just don't go overboard
- 1 small can each: low sodium green beans, corn and lima beans.
- 1 pkg small white mushrooms, sliced (optional)
Place meat in slow cooker. In small bowl combine the flour and spices, pour over meat and stir to coat. Drain the cans into the crock pot, leaving the veggies in the cans. Stir in Worcestershire and cubes. Add in potatoes and carrots first, then follow with the rest of the veggies. Fill pot until you can just see the water under the top of the food items
Cook on the low setting for at least 10 hours. I tend to put this together the night before and let it cook through the night and all day the next day. My husband loves it, so it can't be all that bad!
Serves 4-8, depending on your bowl size.
My brother in law loves this recipe. Serve with garden style rotini. This is a heavily modified version of an allrecipes.com recipe of the same name.
- 6 chicken breast halves
- 1 8oz bottle Italian style dressing
- 1 10.75oz can condensed cream of (fill in the blank here) soup (I use chicken and herbs)
- 1 cup chicken broth (you can use chicken bouillon cubes instead)
- 1 8oz pkg cream cheese
- 1/2 tsp basil
- 1/2 tsp thyme
- salt and pepper to taste
Here is where I deviate away from the posted recipe. Combine chicken, half the bottle of dressing, and spices in the cooker. In separate bowl, soften the cream cheese in the microwave until it is stir-able. Combine the can of soup and cream cheese together and stir until blended. Heat again if needed. Pour over chicken in cooker.
Cook on low for at least 9 hours. Again, I tend to put this stuff together the night before and let it cook all night and the next day. Make sure the chicken is shredded before serving, it should fall apart on its own while cooking. The remaining juices make an excellent gravy for rice or noodles.