Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51. 

Slow Cooker Taco Soup

1-1/2 lb. lean ground beef

2 T. no-salt-added taco seasoning

1 15-oz. can no-salt-added diced tomatoes, undrained

1 15-oz. can no-salt-added pinto beans, drained and rinsed

1 15-oz. can no-salt-added black beans, drained and rinsed

3 c. unsalted beef broth

1 c. frozen corn

2 t. kosher salt

1 c. shredded iceberg lettuce

3/4 c. crushed tortilla chips

1/2 c. sour cream

1-1/2 oz. shredded Mexican cheese blend (1/3 c.)

Chopped fresh cilantro

Heat a large skillet over medium-high heat. Add beef and cook, stirring often, until browned and crumbled, about 8 minutes. Add taco seasoning and cook, stirring constantly, until fragrant, about 2 minutes. Transfer mixture to a 5-qt. slow cooker.

Stir tomatoes, pinto beans, black beans, beef broth, corn, and salt into beef in slow cooker. Cover and cook until flavors meld and mixture thickens slightly, about 4 hours on HIGH or 6-8 hours on LOW. 

To serve, ladle soup into bowls. Top with lettuce, crushed tortilla chips, sour cream, cheese, and cilantro.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 39.   

Beef & Vegetable Stew

1 2-1/2 to 3-lb. boneless beef chuck roast, trimmed and cut into 2-3" pieces

2 carrots, cut into 1" pieces

2 stalks celery, cut into 1" pieces

1 c. thin onion wedges

12 oz. whole tiny new potatoes

1/4 c. fresh lemon juice

2 T. Dijon mustard

2 cloves garlic, minced

1 t. salt

1/2 t. black pepper

1/2 c. beef broth 

In a 4 or 6-quart slow cooker, combine all ingredients.* Cover and cook on low for 8-10 hours. 

Remove meat and coarsely shred into chunks using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetables.

*To prep ahead: Place roast, carrots, celery, onions, potatoes, lemon juice, mustard, garlic, salt, and pepper om a resealable plastic bag or storage container and store in refrigerator for up to 3 days. 

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 27.

Slow Cooker Beef with Red Wine Sauce

3 lb. boneless beef chuck roast, cut into 1" pieces

1 medium onion, sliced

1 lb. fresh mushrooms, halved

1 1.6-oz. package brown gravy mix

1 10-oz. can beef broth

1 c. red wine

2 T. tomato paste

1 bay leaf

Hot cooked egg noodles or rice

Chopped fresh parsley for garnish

Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. 

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 217.

Ropa Vieja

2-1/2 lb. flank steak, trimmed and cut crosswise into 4" pieces

1-1/2 t. black pepper

1 T. plus 1 t. kosher salt, divided

1 T. extra-virgin olive oil 

2 medium red bell peppers, thinly sliced

1 medium sweet onion, thinly sliced

3 garlic cloves, smashed

1 28-oz. can crushed tomatoes

1 c. beef broth

1/2 c. halved pimiento-stuffed green olives, plus 1 T. brine from jar

Hot cooked long-grain white rice 

Chopped fresh cilantro

Lime wedges

Season beef with pepper and 1 T. salt. Heat olive oil in a large saucepan over medium-high heat. Cook beef, turning as needed, until browned, about 4 minutes per side.

Place beef in a 6-qt. slow cooker; add bell peppers, onion, garlic, tomatoes, and broth. Cover and cook on HIGH until beef is tender, about 4 hours (or on LOW, about 8 hours).

Remove beef pieces and place on cutting board. Using 2 forks, shred beef and return to slow cooker. Stir in olives, brine, and remaining 1 t. salt. Serve shredded beef over rice, sprinkled with cilantro, with lime wedges on the side.

Serves 12.

Adapted from a Southern Living magazine recipe.

Beef & Broccoli Wellington

1 lb. ground beef (or crumbles)
9 oz. package of cut broccoli, thawed and drained
1 c. (4 oz.) mozzarella cheese, shredded
1/2 c. chopped onion
1/2 c. sour cream
1/4 t. salt
1/4 t. pepper
2 8-oz. cans Pillsbury Quick Crescent Dinner Rolls
1 egg, beaten
Poppy seeds (optional)

Brown meat and drain well. Add broccoli, cheese, onion, sour cream, salt, and pepper. Mix well and simmer 10 minutes.

Separate dinner roll dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles by 1/2"; press edges and perforations to seal. Spoon meat mixture down the center in a 2-3" strip. Bring dough edges over filling, overlapping slightly. Pinch edge and ends to seal. Repeat with other rectangles and rest of filling.

Brush both packets with beaten egg and sprinkle on poppy seeds.

Bake at 375 degrees for 18-22 minutes, until golden.

This was my daughters' favorite meal when they were little.

Source unknown. 

Stuffed Mushrooms

8 oz. cream cheese
1 small jar (2-1/4 oz.) sliced dried beef
1 T. Worcestershire sauce
Fresh mushrooms, caps only

Let cream cheese soften at room temperature. Dice dried beef and mix thoroughly with cream cheese and Worcestershire sauce. Snap off mushroom stems and reserve for another use (like making soup stock). Peel or wipe mushrooms and stuff with mixture. Chill until served.

Another option is to roll the cream cheese mixture into a ball and arrange mushrooms or crackers around it on a serving plate, so guests can spread their own with a knife.

Captain's crackers, water crackers, or other mild crackers are recommended, because the spread itself is quite salty and flavorful.

Source unknown.

Sauerbraten

1-1/2 c. water
1-1/2 c. red wine vinegar (1 bottle Regina)
2 onions, sliced
1 lemon, sliced
12 whole cloves
6 whole black peppercorns, crushed
4 bay leaves, crushed
1 T. sugar
1 T. salt
1/4 t. ginger
1 4-lb. boneless rump roast
2 T. oil
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
4 handfuls (2 c.) gingersnap cookies
Wide egg noodles

Three days before: Combine water, vinegar, sliced onions, lemon, cloves, peppercorns, bay leaves, sugar, salt, and ginger in large plastic bag. Place bag in large bowl for support/safety. Add roast to bag and marinate in refrigerator for 3 days, turning occasionally.

Remove meat, reserve liquid. Brown meat in oil in a large, deep pan. Add marinade liquid (strained), and chopped onion, carrots, and celery. Cover and simmer until meat is tender, about 2 hours. Remove meat to platter and keep warm.

Stir in gingersnaps and 1-1/3 c. water. cook and stir until bubbly and thickened. Serve meat with noodles and gravy over both. (This makes double gravy.)

12 servings.

From Good Housekeeping cookbook.

Chimichurri Sauce for Steak

1/2 c. fresh cilantro leaves, roughly chopped
1/2 c. fresh parsley leaves, roughly chopped
1 T. finely chopped onion
Juice of 1/2 lemon
2 t. white wine vinegar
1 clove garlic, minced or pressed
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1/3 c. olive oil

Place everything EXCEPT olive oil in food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

Serve over steak.

Food Network Magazine, July/August 2013, p. 77.

Chipotle Short Ribs with Tangy Cabbage Slaw

2 lbs. boneless short ribs, cut into 2" pieces
1 medium onion, chopped
2 cloves garlic, chopped
3 T. tomato paste
1 T. chipotles in adobe sauce
1 t. cumin
1/4 c. water
Kosher salt and black pepper
1/2 medium head cabbage, thinly slices (about 8 cups)
4 radishes, thinly sliced
1/4 c. fresh lime juice
2 T. olive oil
2 t. sugar
1-1/2 c. long-grain white rice

In a 4- to 6-quart slow cooker, combine the short ribs, onion, garlic, tomato paste, chipotles, cumin, 1/4 c. water, 1 t. salt, and 1/4 t. pepper. Cover and cook until the short ribs are tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

In a large bowl, toss the cabbage and radishes with the lime juice, oil, sugar, and 1/4 t. each salt and pepper. Refrigerate up to 12 hours.

Twenty minutes before serving, cook the rice according to package directions. Serve the short ribs with the rice and cabbage slaw .

Serves 4.

From Real Simple, April 2013, p. 230. 

Braised Beef with Sun-Dried Tomatoes and White Beans

2 T. olive oil
1-1/2 lbs. beef chuck, cut into 1-1/2" pieces
Kosher salt and black pepper
2 medium onions, cut into 1/2" wedges
4 c. low-sodium chicken broth
1 c. sun-dried tomatoes, halved (about 4 oz.)
8 sprigs fresh thyme, plus leaves for serving
2 15.5-oz. cans white beans, rinsed

Heat 1 T. oil in a large pot or Dutch oven over medium-high heat. Season the beef with 3/4 t. salt and 1/4 t. pepper and cook, turning occasionally, until browned on all sides, 5-8 minutes. Transfer to a plate.

Add the onions and remaining T. oil to the drippings in the pot and cook, tossing occasionally, until beginning to soften , 5-7 minutes. Add the broth, sun-dried tomatoes, thyme, and beef and bring to a boil. Reduce heat to medium and simmer, covered, until the beef is tender, 1 to 1-1/4 hours.

Add the beans and cook just until heated through, , 3-5 minutes. Remove thyme sprigs and sprinkle with thyme leaves.

Serves 4.

From Real Simple magazine, April 2013, p. 209.  

Cheeseburger Quiche

1 refrigerated piecrust (from a 15-oz. package)
1 lb. lean ground beef
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
1 medium red onion, diced
2 packed c. baby spinach
1 c. grape tomatoes, halved
1/4 tsp. salt
1/4 tsp. pepper
5 large eggs
3/4 c. 2% milk
2 Tbsp. Dijon mustard
1 c. shredded sharp cheddar cheese

Heat oven to 400 degrees. Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9" deep [sic] pie dish. Flute edge. Line crust with nonstick foil. Bake at 400 degrees for 12 minutes. Remove foil.

Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 minutes, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.

In same skillet, cook onion for 5 minutes over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 tsp. of salt and 1/8 tsp. of pepper. Stir in beef.

Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard, and remaining 1/4 tsp. salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture. Bake at 400 degrees for 35 to 40 minutes. Let stand 5 minutes before slicing.

Serves 6.

From Family Circle magazine, Oct. 1, 2011, p. 184. 

Beef Tagine

2 tsp. vegetable oil
1 medium onion, peeled, trimmed, halved and sliced
2 medium carrots, peeled and cut into coins
1 lb. ground beef (or ground turkey, chicken, or meatloaf mix)
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 c. low-sodium beef broth
1 Tbsp. all-purpose flour
1 can chickpeas (15.5 oz.), drained and rinsed
1/2 c. dried apricots, chopped
1/2 c. golden raisins
1 c. couscous
1/4 c. cilantro, chopped

Heat oil in a large, lidded nonstick skillet over medium heat. Add onion and carrots and cook, stirring, 5 minutes.

Crumble in ground beef. Increase heat to medium-high and cook 5 minutes. Stir in cinnamon, ginger, cumin, salt, and pepper. Cook 1 minute.

In measuring cup, whisk broth and flour until smooth. Add to skillet, along with chickpeas, apricots, and raisins. Cover and simmer over medium-low heat for 5 minutes.

Meanwhile, prepare couscous according to package directions. Spoon onto platter and add beef mixture. Top with cilantro and serve.

Serves 4.

From Family Circle magazine, Oct. 1, 2011, p. 180.

Sweet Spiced Short Ribs

1 medium-size onion, finely chopped
2 garlic cloves, minced
1 teaspoon cinnamon
1 can (8 oz.) tomato sauce
1 tablespoon plus 2 teaspoons red wine vinegar
1 tablespoon plus 1 teaspoon light-brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pounds beef short ribs
3 cups cooked egg noodles (optional)

Blend onion, garlic, cinnamon, tomato sauce, 1 tablespoon vinegar, 1 tablespoon brown sugar, salt and pepper in a bowl. Place ribs in slow cooker bowl and pour sauce over top. Cover a cook on LOW for 9 hours.

Transfer ribs to a platter. Skim and discard extra fat from liquid. Stir in remaining 2 teaspoons vinegar and 1 teaspoon brown sugar. Top ribs with sauce. Serve with cooked noodles, if desired.

Serves 8.

Family Circle magazine, Feb. 2011, p. 184.

Greek Beef Stew

3 lbs. lean stew beef, cut in 1-inch pieces
4 T. butter
2 cups water
12 small white onions, peeled but left whole
1 6-oz . can tomato paste
2 tsp. salt
1/4 tsp. pepper
dash cinnamon
6 medium carrots, cut in 1-inch pieces
6 potatoes, peeled and quartered

In a frying pan, brown meat in butter. Place browned meat into slow cooker or crock pot. Pour 1/2 cup of water into frying pan and heat over medium heat, scraping up browned bits with a fork. Add pan water to meat in crock pot, along with remaining water, onions, tomato paste, and seasonings. Cover and set to medium-low for 4 to 6 hours, or until meat is almost tender. Turn up heat and add carrots and potatoes; cook 30 to 40 minutes more or until vegetables are tender.

Serves 4 to 6.

From Hobby Farm Home magazine, Jan./Feb. 2011, p. 12.

Rustic Steak and Mushrooms

Steak, sliced thin
Onions, sliced thin
Mushrooms, cleaned and quartered
Olive oil
Pizza dough
Italian seasoning
Bleu cheese

Saute steak, onions and mushrooms in a little olive oil until beef is browned and onions are soft. Spread out pizza dough on a baking sheet and put steak mixture in the center. Fold up edges, pleating as needed. Bake about 15 minutes or pizza dough is done. Sprinkle with cheese and Italian seasoning and serve hot.

Sorry, source unknown.