One thing that has always been a great benefit, is being able to cook a great family meal using our Slow-Cooker (aka 'Crock-Pot.') The advent of the Instant Pot craze pushed so many great slow cooker recipes aside. I personally don't like to cook with an Instant Pot - I make very few dishes that we actually "like" in it - those three recipes are listed at the bottom of this post. Making homemade stocks for canning is great in an Instant Pot but, pressure cooking meats (like beef) just isn't our preferred method. I still reach for our Slow Cooker - more so in the Fall and Winter. I thought I'd compile all my Slow Cooker recipes for you - tried and true! So, dust off your Slow Cooker and show it some love by whipping up some great meals. Enjoy! Diane
Slow Cooker Recipes: Chicken: Honey Soy Chicken Chicken Cacciatore Applesauce BBQ Chicken Ranch Chicken Burritos/Tacos Cantonese Sweet & Sour Chicken Stock/Bone Broth Creamy Chicken with Chives Beef: Pot Roast Mississippi Pot Roast Italian Beef Sandwiches Coca Cola Roast Coca Cola Beef Ribs Mongolian Beef French Dip Mushrooms & Beef Tips Corned Beef & Cabbage Steak Fajitas Steak Tips & Gravy Pepper Steak Beef & Broccoli My Beef Stew Beef & Cabbage Stew Beef Stroganoff Hawaiian Beef Beef Barley Stew Pork: Braised Pork Carne Asada BBQ Pork Sammies Zuppa Toscana Beans: Party Beans Instant Pot Recipes: Cashew Chicken Shredded Chicken Burritos Green Chile Mac & Cheese Hamstock
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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. Who wouldn't want a meal that is basically 'hands off' and tastes great!
This meal can be made "totally homemade" by making and freezing Italian Meatballs ahead of time - using your Homemade Canned Tomato Sauce and even making your own "Bread Rolls"... I'd mention that we use some of my "Homemade Mozzarella" in this too but, didn't want to scare you away from an easy meal - because there is an "easy Button" route for this recipe! Just press the "easy button" and use store bought frozen Italian meatballs (your favorite brand), a store bought jar of pasta sauce, some provolone or mozzarella slices and soft hoagie rolls... There really isn't a "recipe" per say - you need to just keep in mind how many people you are serving and work form there. A meatball count of about 24 meatballs (2 oz size), a jar of sauce - will get you about 6 well stuffed Italian Meatball Sandwiches. Toss your frozen meatballs and sauce into a crockpot, set on high for 4 hours. When ready - spoon onto soft rolls and drape cheese over the top, set under a broiler if you want to melt the cheese a bit - this doesn't take long to melt so, keep an eye on it! Enjoy! Recipe & Photos by: Diane Baker for Canning and Cooking at Home This recipe is a take off of the "unstuffed cabbage roll" recipe I've used in the past. I make that in my dutch oven on the stove top using ground beef. I wanted to make it heartier and for the CrockPot so, I made a few adjustments and Voila - it worked - smells great cooking and tastes even better! ~Enjoy! Diane
CrockPot Beef & Cabbage Stew Ingredients: 2 pounds beef stew meat, cut into 1" chunks 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (15 ounces) tomato sauce 1/2 tablespoon apple cider vinegar 1/4 teaspoon ground cinnamon dash nutmeg 1/2 teaspoon ground black pepper 1 teaspoon sea salt Directions: Place all but the chopped cabbage to CrockPot and give it all a good stir, place on High for 5 hours - then add in chopped up cabbage (you'll have to add half the cabbage and stir into meat mixture, then add remaining and let steam a bit on top before mixing into meat mixture) Keep on high another 2 hours, until meat is fork tender and cabbage is soft. Serve over rice. Serves 6-8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |