Slow Cooker Beef Stew Recipe

30min to prepare, (makes 6-8 servings)

Ingredients

• 1 large onion
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2" chunks
• 1 cup fresh green beans cut into bite-sized pieces
• 1lb stew-meat beef chunks
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 clove garlic, crushed
• 3 cups beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• pepper to taste
• 3 tablespoons flour
• 2 teaspoons tomato paste

Directions

1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
3. Stir the stew once or twice as it cooks if possible.
4. 30 minutes before serving, transfer a ladle full of broth to a small mixing bowl.
5. Add the flour and tomato paste. 
6. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Slow-Cooker Southwest Chili

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 gloves garlic, chopped
• 2 small cans corn kernels no salt added, drained
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 2lbs lean ground beef
• 1lb hot Italian sausage
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 28oz can diced tomatoes
• 1 can tomato paste
• 1 bottle lager (Sam Adams work very well)
• 1 cup beef broth
• 1 tablespoon light molasses
• 2 15oz cans kidney beans, drained and rinsed
• 4 small jalapeno chili peppers, seeded, stemmed, and diced
• 2 arbol peppers, seeded, stemmed, and diced
• 3 teaspoons minced chipotle peppers in adobo sauce

Directions

1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.

Cynthia Linn Bowen's chicken casserole

Ingredients
carrots , squash, zucchini, and tomatoes chicken breasts

Seasoning
Homegrown garlic, salt, pepper, olive oil, thyme and chicken

Prep in a 13 x 9" dish.
Coat Chicken with coarse pepper

Bake at 400° for 15 minutes or until golden brown.

Serve over rice.
 

Fall Dip

Ingredients:

16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. 
Vanilla Wafers
Sliced Apples
medium pumpkin for serving (if desired)

Directions:
Mix everything together and then add some pumpkin pie spice. 
DON'T make the pudding***
Serve with graham crackers. 

Pepperoni Pizza Casserole

Another pepperoni pizza casserole recipe.

Pepperoni Pizza Casserole

Hands on time: 20 minutes 
Total time: 50 minutes 
Serves: 12
Ingredients:

• 8 ounces (about 3 cups) uncooked spiral pasta
• 1 pound Italian sausage (casings removed) or ground beef  (I used hot turkey Italian sausage)
• 4 cups spaghetti sauce
• 1 (4-ounce) can mushrooms, drained (I left these out)
• 1 cup grated Parmesan cheese
• 1 (6-ounce) package sliced pepperoni
• 8 ounces shredded mozzarella cheese (I used pre-shredded Italian blend cheese)

Instructions:

1. Preheat the oven to 350 degrees. On the stovetop, bring a large pot of water to a boil. Cook the pasta according to package directions and drain. Return the pasta to the pot.
2. Meanwhile, in a saute pan over medium heat, cook the sausage; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta and stir to combine. Stir in the Parmesan cheese and half the pepperoni slices.
3. Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.

Pop-in-the-Oven Beef Stew

Yield: 8 servings

Ingredients

• 1 cup broth (I use low-sodium vegetable broth)
• 1/3 cup instant tapioca
• 1 teaspoon salt (to taste)
• 1 teaspoon ground black pepper (to taste)
• 1 teaspoon dried basil
• 6-8 cloves garlic, minced or grated
• 1 (28 ounce) can crushed tomatoes, including juices
• 2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes
• 1 1/2 pounds baby carrots
• 2 large onions, peeled and cut into chunks
• 1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size

Instructions

1. Preheat oven to 325°F degrees.
2. In a 5-quart Dutch oven, stir broth and tapioca until combined. Stir in salt, pepper, basil and garlic. Add tomatoes and stir until combined.
3. Alternately add beef, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything gets coated.
4. Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender.

Andy and Lauren's ramen beef

Ingredients:

Flank steak
Instant Ramen
salt & pepper (or seasoned),
veggies  (Shiitake Mushrooms)
Onion shallots
1 Egg

Instructions:

sear flank steak for 2 min each side and slice.

Boil instant ramen until nearly done,

put in steak and veggies

(we've been experimenting with veggies but so far I like stir fry veggies and onion shallots the best)

reduce heat...

add 2 beef flavor packets from instant ramen and let the steak cook a little bit.

Serve hot and drop an egg in it (which cooks halfway through).

The beef broth is AWESOME.