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"My Best so Far" Beef Stew (September_Sue)

2 lb. stew meat

lots of potatoes (8-10), cut into 1 inch chunks

1 onion, cut into 1 inch chunks

1 lb. peeled baby carrots

4 ribs celery, cut into 1 inch chunks

1 pkg. dry onion soup mix

1 pkg. dry brown gravy mix

1 pkg. dry Italian dressing mix

1 pkg. dry Hidden Valley Ranch dressing mix

1 can Pepsi (it tenderizes the meat)

1 can cream of mushroom soup

Put the potatoes in the bottom of the crockpot. Top with onions, carrots, celery, and stew meat. In bowl, combine the 4 dry mixes and blend well. Sprinkle evenly over vegetables and meat. Pour Pepsi over the top. Top with cream of mushroom soup. Cook covered on high 4 to 5 hours or on low 8-10 hours or until meat is tender and vegetables are done. This is SOOO good.

Beef Burgundy (Quick Cooking)

6 bacon strips, diced

3 lb. boneless beef chuck roast, cut into 1 1/2 inch cubes (I use stew beef)

10 1/2 oz. can Campbells condensed beef broth, undiluted

1 small onion, halved and sliced

1 medium carrot, sliced (I omitted)

2 T. butter or margarine (used butter)

1 T. tomato paste

2 garlic cloves, minced

3/4 t. dried thyme

1/2 t. salt

1/2 t. pepper

1 bay leaf (I omitted)

1/2 lb. fresh mushrooms, sliced

1/2 c. burgundy wine or red wine or beef broth

5 T. all purpose flour

2/3 c. cold water

Hot cooked noodles, optional

In skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. Place beef and bacon in a 5 qt slow cooker. Add broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper, and bay leaf. Cover and cook on low for 7 to 8 hours or until meat is tender. Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30 to 45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired. Yield: 8 servings.

Coca-Cola Sloppy Joes (dowie)

1 lb. ground beef (I used 2)
1 onion, diced (I used 1 T. minced onion)
1 t. salt
dash pepper
1 1/2 T. flour
1 t. dry mustard
1 c. coke
2/3 c. ketchup
2 T. vinegar
1 can tomato soup

Brown ground beef and onions. Add remaining ingredients. Bring to a boil and simmer for awhile. Can transfer to crockpot to keep warm. Can thin with a little extra Coke if needed. Serve over rolls.
 

Country Style Cube Steak (Cubbybear)

4-6 cube steaks

flour

1 T. cooking oil

1 pkg. dry onion soup mix

1 pkg. dry brown gravy mix

water

Dredge steaks with flour. Heat oil in large skillet over medium low heat. Brown steaks on both sides. Drain excess fat. Place steaks in crockpot. Add soup and gravy mixes and enough water to cover meat. Cover and cook on low 6 to 8 hours.

Crockpot Enchilada Casserole (Cubbybear)

2 lb. lean ground beef
1 med. onion, chopped
1 clove garlic, minced (I use 1 tsp. garlic powder)
1 (15 oz.) can tomato sauce
2 to 3 T. chili powder or to taste
Salt & pepper to taste
8 flour tortillas (8 to 10 inch size)
1 can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, shredded

Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas. Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning with tortillas, meat mixture and cheese. Top with 2 more tortillas. Combine soup and milk. Pour over top tortillas. Sprinkle with remaining cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole dish in oven at 350 degrees for 45 minutes.)

4-6 cube steaks

pepper

garlic salt

1-2 cans cream of mushroom soup

cornstarch and water if desired

Put cube steaks in bottom of crockpot. Sprinkle with pepper and garlic salt to taste. Top with mushroom soup (depends on how much gravy you like. I use 2 cans). Cook on high for 1 hour, then low 6 to 8 hours or if you are in a hurry, just cook on high for about 5 hours or until tender. If you want the gravy to be thicker, remove the cube steaks to a plate. Combine 2 T. cornstarch and about ¼ cup of water. Stir well, pour into gravy. Stir until thickened

Green Chili Meat for Burritos (crockpot--my concoction)

2 lb. beef roast

1 ¼ c. water, divided
1 t. beef bouillion granules

1 onion, diced
8 oz. can stewed tomatoes

7 oz. can diced green chilies
1 can mild green chili salsa or green chili enchilada sauce (if I use the enchilada sauce, I use a 28 oz can)

½ t. garlic powder
1 t. salt

½ t. black pepper
¼ c. cornstarch

8 burrito size flour tortillas
(sour cream, shredded lettuce, shredded cheese, diced tomato, diced avocado, sliced black olives)

Cook meat in crockpot on low 8-10 hours (I usually cook it overnight) with 1 c. water and 1 t. beef bouillion granules. Save broth. Shred meat and return it to crockpot. Stir together cornstarch and ¼ c. hot water. Blend until smooth. In saucepan, combine broth, onion, tomatoes, chilies, spices, and green chili salsa with cornstarch mixture. Bring to boil. Heat until onion is tender. Stir into meat mixture in crockpot and keep warm until ready to assemble burritos. For each burrito, put meat into center of burrito. Add additional ingredients from above as desired. Fold ends in toward center, then roll burrito style. You can also put the burritos (without additional ingredients) in a pan and top them with enchilada sauce and shredded cheese, and bake a few minutes to have enchilada style burritos. Or you can deep fry them and use as chimichangas.

Pepsi Crockpot Roast (greenchili)

1 can of Pepsi
1 can of Cream of Mushroom soup
1 envelope of Lipton onion soup mix

Mix ingredients together and pour over a roast in the crockpot. Cook on low 8-10 hours. Remove meat when tender and thicken gravy if desired.

Sirloin Tips and Mushrooms - South Beach Diet Recipe (Phase 1)

Makes 6 servings.
3 T. olive oil
3 cloves garlic, minced
1 1/2 lb. beef sirloin
1 1/2 c. of fresh mushrooms, chopped
1 c. of fresh tomatoes pureed in food procesor
salt to taste
freshly ground pepper, to taste
3/4 c. red cooking wine (I used Lambrusco)

Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms , pureed tomato , salt, pepper and red cooking wine. Cook for 30 minutes or until beef cubes are tender. Add a little more cooking wine while cooking if desired.

"To Die For" Roast (Cubbybear)

1 beef roast

1 pkg. Hidden Valley Ranch Dressing Mix (dry)

1 pkg. brown gravy mix (dry)

1 pkg. Italian dressing mix (dry)

½ c. warm water

Place roast in crockpot. Mix all three envelopes and sprinkle seasonings on top of roast. Pour water in the bottom of the crockpot. Cover and cook on low 6 to 7 hours. Can add more water at the end for more gravy if desired.