Crock Pot Beef

  • Post Author:
  • Post Category:Recipe

 

Slow Cooker Beef Burgundy
Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.
Course: Beef, Main Course
Ingredients
  • 8 ounces  bacon chopped
  • 4 pounds  beef stew meat  preferably chuck
  • Table salt and ground black pepper
  • 1 large onion  chopped fine
  • 2 carrots  peeled and chopped fine
  • 8 cloves garlic  minced
  • 2 teaspoons  chopped fresh thyme leaves
  • 4 tablespoons  tomato paste
  • 2 1/2 cups  Pinot Noir
  • 1 1/2 cups  low-sodium chicken broth
  • 1/3 cup  soy sauce
  • 3 leaves bay
  • 3 tbsp Minute Tapioca
  • 3 tbsp minced fresh parsley leaves
Instructions
  1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
  3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
  4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
  5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
  6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.
Recipe Notes

Make Ahead: The recipe can be prepared through step 4 up to 2 days in advance. Refrigerate the bacon, browned beef, raw beef, vegetable mixture, and wine mixture separately. When ready to cook the stew, transfer these ingredients (except bacon) to the slow cooker and proceed with step 5.

 

The Final Touch In addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.

 

Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.

 

Cabbage And Beef
Course: Beef, Main Course
Ingredients
  • 2 pounds ground beef
  • 1 head cabbage shredded
  • 1 small onion chopped
  • 1 oz can (16 size) tomatoes
  • broth or tomato juice to cover bottom of pot
  • garlic salt
  • thyme
  • red pepper
  • oregano
Instructions
  1. Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other liquid to cover bottom of pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano.
  2. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours.

 

Hamburger Supper
Course: Beef, Main Course
Servings: 4 servings
Author: CDKitchen
Ingredients
  • 1 pound ground beef
  • 1/4 cup water
  • 3 small potatoes peeled and diced
  • 1 medium onion chopped
  • 1 oz can (15- size) peas and carrots drained
  • 1 oz can (14-1/2 oz size) diced tomatoes undrained
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Shape beef into patties. In a skillet, cook patties over medium heat until no longer pink. Transfer to a slow cooker (crockpot). Add water to skillet and stir to loosen browned bits from pan. Pour into slow cooker/crockpot.
  2. Add the remaining ingredients. Cover and cook on Low for 4-6 hours or until potatoes are tender.
Recipe Notes

Oct 2008

 

Ground Beef and Vegetable Crock Pot
Course: Beef, Main Course
Servings: 5 servings
Ingredients
  • 2 large potatoes; sliced
  • 2 medium carrots; sliced
  • 1 can peas; well drained
  • 3 medium onions; sliced
  • 1 1/2 lbs ground beef; browned
  • 2 celery; sliced
  • 10 1/2 ounces can tomato soup
  • 1 soup can water
Instructions
  1. Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers.
  2. Cover and set on low for 6 to 8 hours, stirring occasionally.
Recipe Notes

Oct 2008

 

Slow Cooker Beef Burgundy
Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.
Ingredients
  • 8 ounces  bacon  chopped
  • 4 pounds  beef stew meat  preferably chuck
  • Table salt and ground black pepper
  • 1 large onion  chopped fine
  • 2 carrots  peeled and chopped fine
  • 8 cloves garlic  minced
  • 2 teaspoons  chopped fresh thyme leaves
  • 4 tablespoons  tomato paste
  • 2 1/2 cups  Pinot Noir
  • 1 1/2 cups  low-sodium chicken broth
  • 1/3 cup  soy sauce
  • 3 leaves bay
  • 3 tablespoons  Minute Tapioca
  • 3 tablespoons  minced fresh parsley leaves
Instructions
  1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
  3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
  4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
  5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
  6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.
Recipe Notes

Make Ahead: The recipe can be prepared through step 4 up to 2 days in advance. Refrigerate the bacon, browned beef, raw beef, vegetable mixture, and wine mixture separately. When ready to cook the stew, transfer these ingredients (except bacoto the slow cooker and proceed with step 5.

 

The Final Touch In addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.

 

Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.

 

Slow Cooker Beef Stroganoff
Course: Beef
Author: Jack Pasquill
Ingredients
  • 2 pounds beef stew meat
  • 1 cup chopped onion
  • 1 can 10 3/4 ounces) condensed golden mushroom soup
  • 1 can 10 3/4 ounces) condensed cream of onion soup
  • 1 jar (6 ounces) Green Giant® sliced mushrooms drained
  • ¼ teaspoon pepper
  • 1 package 8 ounce cream cheese, cubed (Jack omits this)
  • 1 container (8 ounces) sour cream
  • 6 cups hot cooked noodles or rice
Instructions
  1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
  3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
Recipe Notes

October 2013