CROCKPOT CORNED BEEF HASH II
1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth
-Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic til veggies are tender.
-Then toss everything in the crock pot and turn on low for about 5-6 hours.
-Serve with lots of warm bread and butter.
CROCKPOT CORNED BEEF HASH I
1 can of corned beef (Or 2 cups of cooked corned beef)
1 med onion shredded
2 med. celery sticks chopped
5 fair sized potatoes chopped
2 tbsp. butter
1 diced green pepper
garlic to your taste (I use about 3 cloves or so)
1 cup mushrooms (I omit this now since my daughter has decided they are gross ) LOL
1 tbsp of worcestshire sauce
a dash or two of italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth
-Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above.
-Cook in your crock pot on low for 8 hours. When the potatoes are well cooked I mash them in the pot and add a little water if need be. Then serve it with warm bread and salad!
CROCKPOT CORNED BEEF AND CABBAGE 2
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2″ pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2″ pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
-Horseradish Sauce:
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
CROCKPOT CORNED BEEF AND CABBAGE
Yield: 6 servings
4 1/2 lb. Corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 tsp. pepper
3 tbsp. vinegar
3 tbsp. sugar
2 c. water
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7 hours, or auto 6-8 hours.
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crockpot. Toss diced potato with melted butter to coat and add to crockpot; add whole kernel corn and creamed corn. Salt and pepper to taste. Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings.
Serves 4 to 6.
CROCKPOT CHINESE PEPPER STEAK
4-6 servings
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with rice.
CROCKPOT CHILI CON CARNE
4 pounds ground beef
3 tablespoons shortening
2 cups chopped onion
2 garlic cloves — crushed
4 tablespoons chili powder
3 beef bouillon cubes — crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes — 28 ozs.
1 can tomato paste — 8 oz.
4 cans red kidney beans — 1 lb cans
Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.
CROCKPOT CABBAGE BURGER BAKE
6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion — finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves — crushed
1/4 teaspoon seasoned salt
Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Evenly distribute onion, then rice over all. Top with remaining cabbage, salt, and pepper. Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage. Cover and cook on LOW 5 to 6 hours or until rice is tender.
CROCKPOT CABBAGE AND BEEF CASSEROLE
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano
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. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours.
Makes 3-4 servings.
CROCKPOT BRUNCH CASSEROLE
Serving Size : 7
1 1/2 lb Ground beef
1 ea Onion — large; finely chopped
2 tb Olive oil or butter
2 ea Garlic — cloves; minced
1 cn Mushrooms — sliced; drained; 4 oz
2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano — leaf
1/2 pk Spinach — chopped; frozen*
3 tb Flour
6 ea Eggs — beaten
1/4 c Milk — scalded
1/2 c Cheddar cheese — sharp; grated
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. (I like
to saute fresh mushrooms instead of using canned.) Place in well-greased crock-pot.
Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)
Yummy! I recommend the 10 hours on low though, any less and the eggs are runny…
CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
CROCKPOT BEEF TACO BEAN SOUP
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion – chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.
CROCKPOT BEEF STROGANOFF IV
1 can cream of mushroom soup
1 package onion soup mix
1 package mushroom
1 onion cut in rings
1 package beef stew meat
salt
pepper
Put in crock pot and cook all day.
Add 16 oz sour cream before serving.
Serve over Egg Noodles.
CROCKPOT BEEF STROGANOFF III
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8- 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.
CROCKPOT BEEF STROGANOFF II
1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.
CROCKPOT BEEF STROGANOFF I
2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours. Turn heat to high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake flour works too, heat on high for 40 minutes.
Serve over rice or noodles.
CROCKPOT BEEF STEW III
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 – 1 1/2 cans of water
Cook on high all day (7-8) hours
I serve over white rice.
CROCKPOT BEEF STEW II
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1″ thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.
CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 – 8 hrs. or high 4 – 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I’m not an onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don’t usually buy the “regular”
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra “kick” to the meat and gravy.
-For the beef broth, since I don’t usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
CROCKPOT BEEF POT ROAST
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
Place one envelope of Good seasons in bottom of crock pot. Place meat on top, top with other package of dressing and pour beer over all. Let cook 8-10 hours on low. If your a gravy maker, the sauce made into a gravy is YUMMY! I serve this with potatoes.
CROCKPOT BEEF N BREW VEGETABLE SOUP
3 medium onions, sliced
1 lb carrots, cut into 1/2″ slices
4 parsnips, cut into 1/2″ slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1″ cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables.
Add beef broth and beer.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.
CROCKPOT BEEF FOR SANDWICHES
1 roast
1 packet Italian dressing mix or Ranch dressing mix OR 2 packages onion soup mix
1 cup water
Place all in crockpot, cook on low 8 hours.
I used Zesty Italian dressing mix and I added 1 onion slivered up. I put it all in the crockpot the night before I was going to spend all day cooking. By morning, it was tender. I took it out shredded it and had 2 meals in the freezer by 8:30 that morning! WOO HOO It sounded almost too easy to me. But this was one of the best smelling recipes I’ve made in a long time! I keep hoagie buns in the freezer from
the bread store (day old, got ‘em for 2 packages for $1!!!) I’ll take a pack of those out, add the beef and a slice of cheese and VOILA! Dinner!
CROCKPOT BEEF FAJITAS
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.
CROCKPOT BEEF BURGUNDY II
3 lbs beef, cut in large cubes-can use stew beef or round steak
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix
1 soup can Burgundy wine
Flour and brown meat. Place in crockpot. Mix remaining ingredients and pour over meat. Cook on low 6-8 hours. Serve over noodles or rice. You could cook the rice at home and reheat in the micro at work.
CROCKPOT BEEF BURGUNDY I
2 slices bacon — chopped
2 pounds sirloin tip or round steak — cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic — minced
1 cube beef bouillon — crushed
1 cup Burgundy wine
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.
Serves 6.
NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.
CROCKPOT BEEF BURGER STROGANOFF
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns.
Serves 6 to 8.
I served this over buttered noodles instead of the buns.
CROCKPOT BEEF BOURGUIGNON II
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 – 10 hours.
CROCKPOT BEEF BOURGUIGNON I
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion — sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley — chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) — diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic — minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
CROCKPOT BEEF AND CHIPOTLE BURRITOS
1 1/2 lb. boneless beef round steak, cut 3/4″ thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn’t carry this – of course- so I substituted a jar of salsa with chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10″ tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we’re talking real life here – I substituted a small jar of regular salsa 
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6
servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. Finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash sugar. Cover; chill several hours.
CROCKPOT BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans
(I also added 1 can of black beans)
-Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat!
-Put the beef in your crock pot and add the rest of the ingriedients. Cover and cook for 6 -8 hours on LOW.
-Serve over yummy hot rice!