Set it and forget it - a meal that develops a rich flavorful stew, that can satisfy even the hungriest folks. Enjoy! Diane
Beef & Barley Stew Ingredients: 1.50 lbs flat iron or stew beef, cubed 3 cups beef broth* ((you can use home canned beef broth)) 1 tsp kosher salt 1/2 tsp dried crushed rosemary 1/2 tsp black pepper 1/2 tsp dried thyme 1 Tbs Worcestershire sauce 2 Tbs tomato paste 1 14.0oz. can diced tomatoes* ((I use a pint of my home canned diced tomatoes)) 3 large carrots, chopped 1/2” slices 3 large celery ribs, chopped 1/2” slices 1 medium onion, diced 1/2 cup pearl barley 1 Tbs brown sugar 1 large russet potato: peeled, diced* ((I use 1 pint of my sliced, home canned potatoes)) Directions: Lightly pepper the beef and brown in a skillet on the stove top. Let cool while you add all the other ingredients to the cooker. *You can skip this step and add beef without browning (but, a little depth of flavor will be lost) Combine all ingredients together into crockpot or slow-cooker, stir gently and set on high for 4-6 hours or low for 6-8 hours. If I am going to be around the house while this is cooking, I personally like to start my CrockPot for an hour on High and then move to Low the remainder of cook time.
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**Updated to add Instant Pot Instructions** see below.
I love using my slow-cooker when our life gets busy and hectic. Life is even better when a new, simple recipe turns out to taste fantastic! The best part is that it truly is a 'no fuss' recipe! It's so uncomplicated and easy to toss together in the morning for a savory, decadent tasting dinner at night. The meat was fork-tender and the only additional cooking I did was to make egg noodles to serve with this (you can also serve with rice, cauli-rice or mashed potatoes.) I finished out the complete meal by serving a side salad. This definitely is a hearty meal that had my husband raving over it. Who knew simple could be not only so easy but, so tasty! ~Enjoy! Diane SlowCooker Steak Tips & Gravy makes approx. 4 adult servings Ingredients: 2 pounds Flat Iron Steak 1 (1+oz) Packet Lipton Beefy Onion Soup Mix 1 (10+oz) Can Cream of Mushroom Soup, undiluted (I also like using Cream of Potato Soup, undiluted in place of the Mushroom) 1/2 Cup Beef Broth Sprinkle of Ground Pepper Olive Oil, optional *not needed for Instant Pot Directions: Cut steak into large pieces and place in slow cooker that's been smeared with a light coating of olive oil. (makes for easy cleanup later) Lightly sprinkle ground pepper onto meat. In a bowl, combine soup mix, water and soup. Add to slow cooker, spreading over steak pieces. Cover and cook on low for 6-8 hours. High for 4-6 hours. Until meat is tender. Serve with Cooked Egg Noodles, Mashed Potatoes, Rice or Cauli-Rice and a Side Salad. *Kitchen Notes: This recipe makes its own Gravy with no additional steps added. Do not add any salt in this recipe, only pepper - the soup & soup mix provide enough salt. Pin It! https://www.pinterest.com/pin/530510031098370771/ Recipe adapted from: The Gooseberry Patch Photos by: Diane Baker **Instant Pot Use**
Italian Beef Sandwiches
Ingredients: 3.5 to 5 lb. chuck/pot roast cooking oil (such as canola) *can omit if using a non-stick pan ground black pepper 1 ranch dry mix packet 2 au jus gravy dry mix packet, divided 1/2 stick butter (1/4 cup) 10 pepperoncini peppers 8 fresh hoagie rolls 16 slices mozzarella cheese *for 8 sandwiches 1 large vidalia onion, sliced 2 sweet peppers, your choice, sliced Directions: Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) Sprinkle the ranch packet and one of the au jus packets on top of the roast. Add the butter, and peppers on top of the seasonings. Cover and cook on LOW for 8 hours. My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Prepare second packet of au jus gravy on stove top (this will be your dipping sauce) Italian Beef: Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled or fresh cut onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I butter and toast my hoagie rolls and place under the broiler, then add the meat & other fixings and return to under broiler to melt the cheese before serving. Serve beef sandwiches with a side of extra au jus dipping gravy you prepared on the stove top. Recipe Inspired by: my Chicago upbringing (Michaels, Stashs, Irvings) Photos by: Diane Baker for Canning and Cooking at Home Okokok, I had enough! I had to try what "everyone else" was making and causing a fuss over! I kept avoiding the recipe because of that giant stick of butter perched on top of the roast!! ICK! So, I decided to make the recipe using half the butter. WINNER!! All the flavors of the pepperoncini's meld into the meat in this recipe It's a Winner! The pepperoncini's add a little spicy vinegar kick to the overall flavor too. I put about 10-12 peppers in mine and you may want to add more or use less. Most folks seem to like using 4-6. In any case, make this - you won't regret it. ~Enjoy! Diane
Mississippi Pot Roast & Italian Beef *a two option dinner Ingredients: 3.5 to 5 lb. chuck/pot roast cooking oil (such as canola) *can omit if using a non-stick pan ground black pepper 1 ranch dry mix packet 1 au jus gravy dry mix packet 1/2 stick butter (1/4 cup) 7-10 pepperoncini peppers *see serving options below Directions: Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) Sprinkle the ranch packet and au jus packet on top of the roast. Add the 1/2 stick of butter, and peppers on top of the seasonings. Cover and cook on LOW for 8 hours. My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Mississippi Roast Dinner: Serve over egg noodles or mashed potatoes. Italian Beef: Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I do toast my hoagie rolls under the broiler, add the meat & other fixings and then return under broiler to melt the cheese before serving. I serve my beef sandwiches with a side of extra au jus gravy for dipping. Recipe Inspired by: The Magical Slow Cooker & NY Times Photos by: Diane Baker for Canning and Cooking at Home A very easy slow-cooker recipe. This recipe does require a little more "hands-on" attention in the last 25 minutes of cook time. The broccoli needs to be cut, washed and cooked, any rice or noodles need cooked and the liquid in the slow-cooker needs a cornstarch 'slurry' added to thicken up the liquid into a sauce before serving. That all said, this dish is quite tasty! We love the addition of the red chili pepper flakes. When serving more then just my family, I like to leave the flakes out and instead have a bottle of red chili oil on the table when serving, so that each person can use or omit as they prefer. You can also use *low-sodium soy sauce but, I would increase that to 2/3 cup.
~Enjoy! Diane Beef & Broccoli Slow Cooker Ingredients: 1 1/2 pounds flat iron steak, thinly sliced, into 2 inch pieces 1 cup beef broth 1/3 to *2/3 cup soy sauce 1/3 cup brown sugar 2 tsp canola oil 1 tsp toasted sesame oil 1 Tbs fresh garlic, minced 1/4 - 2 tsp red chili flakes, optional 4 cups broccoli florets, cooked 2 Tbs corn starch + 4 Tbs cold water Directions: Use a slow cooker "liner" or grease the inside of a slow cooker to prevent sticking and easier for easier clean up. . Add cut steak, beef broth, soy sauce, brown sugar, oils, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours. 20 minutes before serving, uncover the slow cooker. In a small cup or bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes. Just before serving, stir cooked broccoli into slow cooker, and serve. Serve over steamed rice or cooked lo-mein noodles. the red chili flakes are for spice - add more or less to your liking. Recipe adapted from: Mother Thyme Photos by: Diane Baker for Canning and Cooking at Home |