Crockpot Recipes

2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crock pot and cook on LOW for 8 to 10 hours.

Mix cornstarch and cold water and thicken before serving.

Serve over hot cooked rice.

1 pound beef stew meat, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can condensed beef broth
1/2 cup water
1/2 cup pearl barley
2 tablespoons catsup
1 teaspoon paprika
1 teaspoon salt
Dash of pepper
2 cups sliced fresh mushrooms
1/2 cup sour cream

Mix all ingredients except the sour cream in a 4-quart crock pot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream.

Serve over egg noodles.

1 1/2 pounds stew beef, cut into 1-inch cubes
2 tablespoons vegetable oil or bacon grease
4 medium carrots, sliced
4 medium white potatoes, peeled and cut into chunks
1 medium onion, peeled and quartered
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 cups beef broth
1 cup water
3 tablespoons cornstarch
1/3 cup water

In a skillet, brown meat in hot oil or bacon grease. Layer carrots, potatoes, onion and browned meat in crock pot. Add Worcestershire sauce, salt, pepper and spices. Pour broth and the 1 cup water over all. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Half an hour before serving, remove bay leaves and add mixture of cornstarch and the 1/3 cup water to thicken. Turn to HIGH and cook for 30 minutes.