recipes

Beef Carbonnade

Beef Carbonnade

Beer adds great depth of flavor to this rich beef stew. To serve without freezing, keep simmering stew while you cook the noodles. Drain noodles and serve with the stew.
Portions:6 servings
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Equipment

Ingredients

  • 1 pound beef top round steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 onions chopped
  • 4 cloves garlic chopped
  • 1 cup beer
  • 1 teaspoon dried thyme
  • 3 carrots sliced
  • 3 cups Beef Stock
  • ⅓ cup dried potato flakes
  • 1½ cups egg noodles

Instructions

  • Cut steak into 1-inch pieces.
  • Toss with flour, salt, and pepper.
  • Heat olive oil and butter in large saucepan and cook steak, in batches, until browned, about 5 to 6 minutes per batch. When all the beef is browned, remove from pan and set aside.
  • Cook onions and garlic in the drippings remaining in saucepan, stirring to scrape up drippings, about 3 minutes.
  • Place onion mixture in 4-quart slow cooker along with beef, beer, thyme, carrots, and Stock.
  • Cover and cook on low for 8–9 hours or until vegetables are tender.
  • Add potato flakes and egg noodles, turn heat to high, and cook for 10–12 minutes or until noodles are tender and stew is thick. Stir and serve.

Nutritional Information

Calories: 365.32 kcal | Protein: 32.19 g | Fat: 9.63 g
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Course Beef / Crockpot / Main Dish / Meat

Tex-Mex Meatloaf

Tex-Mex Meatloaf

You can use plain or flavored tortilla chips in this easy meatloaf as you’d like. If you don’t have a meat thermometer, cook until the juices run clear and the meatloaf is no longer pink in the center.
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Equipment

Ingredients

  • ½ cup finely crushed tortilla chips
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • teaspoon pepper
  • 2 tablespoons buttermilk
  • 1 egg
  • ¼ cup salsa
  • ½ pound ground beef
  • ½ pound pork sausage
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • ¼ teaspoon Tabasco sauce

Instructions

  • In large bowl, combine tortilla chips, chili powder, oregano, pepper, buttermilk, egg, and salsa; mix well.
  • Stir in beef and sausage until just mixed.
  • Form into an 8-inch ball.
  • Tear off two 24-inch sheets of heavy-duty foil and fold into thirds lengthwise.
  • Place crosswise in bottom of 4-quart slow cooker.
  • Place meatloaf on top.
  • In small bowl, combine ketchup, mustard, and Tabasco.
  • Spread over meatloaf.
  • Cover slow cooker.
  • Cook on low for 7–8 hours or until meat thermometer registers 165°F.
  • Using the foil, carefully lift the meatloaf out of the slow cooker.
  • Drain on paper towels for 10 minutes, then slice to serve.

Notes / Tips / Wine Advice:

Meatloaf Tips

The critical steps to making meatloaf are to make sure you do
not overwork the meat, as this compacts the mixture and makes
the meatloaf tough. Remove the meatloaf from the slow cooker,
place on serving platter, and let the meatloaf stand, covered with
foil, for about 10 minutes so the juices can redistribute.

Nutritional Information

Calories: 365.54 kcal | Protein: 17.79 g | Fat: 20.54 g
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Course Beef / Crockpot / Main Dish / Meat

Slow-Cooker Beef Rouladen

Slow-Cooker Beef Rouladen

Beef, thinly pounded and stuffed with vegetables, makes an excellent main dish for entertaining.
Portions:4 servings
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Equipment

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1¼- pounds bottom round steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon vegetable oil
  • cup Beef Stock
  • 1 8-ounce can tomato sauce
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • In large skillet, melt 1 tablespoon butter over medium heat.
  • Add onion, garlic, and carrots; cook and stir until tender, about 7 minutes.
  • Remove from heat and place in medium bowl; let cool for 15 minutes.
  • Meanwhile, cut round steak into 4 equal portions.
  • Trim excess fat, then place between sheets of waxed paper and pound until ¼-inch thick.
  • Divide onion mixture on beef. Roll up, enclosing filling; secure with toothpicks.
  • On plate, combine flour, salt, and pepper and mix.
  • Dredge beef rolls in flour mixture. In same skillet, heat vegetable oil.
  • Brown beef rolls on all sides.
  • Place beef rolls in 4-quart slow cooker.
  • Deglaze skillet with Stock; add tomato sauce, mustard, and Worcestershire sauce and bring to a simmer.
  • Pour into slow cooker.
  • Cover and cook on low for 7–8 hours or until beef is tender.

Notes / Tips / Wine Advice:

Serve Rouladen with sauce.

Nutritional Information

Calories: 409.23 kcal | Protein: 48.12 g | Fat: 14.81 g
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Course Beef / Crockpot / Main Dish / Meat

Garlic and Onion Pot Roast

Garlic and Onion Pot Roast

Serve this fabulous old fashioned dinner with a fruit salad and some crusty rolls.
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Equipment

Ingredients

  • 8 cloves garlic divided
  • ½ teaspoon salt
  • 2 tablespoons mustard
  • 1 tablespoon horseradish
  • teaspoon pepper
  • 1 1¼-pound bottom round beef roast
  • 1 onion chopped
  • 3 carrots sliced
  • ½ cup Beef Stock

Instructions

  • Finely mince 4 cloves of garlic and place on work surface.
  • Sprinkle with salt.
  • With side of knife, work garlic and salt together into a paste.
  • Place in small bowl and mix with mustard, horseradish, and pepper.
  • Rub this mixture over the roast.
  • Place a skillet over medium high heat.
  • Sear roast on both sides until browned, about 5 minutes total.
  • Place remaining garlic, onions, and carrots, in a 4-quart slow cooker.
  • Top with beef. Pour Beef Stock over.
  • Cover and cook on low for 8–9 hours, or until vegetables and beef are very tender.

Notes / Tips / Wine Advice:

Beef and the Slow Cooker
Your slow cooker is the ideal appliance to cook a pot roast.
Smaller roasts should be cooked in a smaller slow cooker.
Choose a slow cooker that just fits the meat, leaving about aninch
or two around the sides to allow for heat conduction and
circulation. For larger roasts, an oval slow cooker is the better
choice.

Nutritional Information

Calories: 407.24 kcal | Protein: 37.58 g | Fat: 22.17 g
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Course Beef / Crockpot / Meat

Sweet and Sour Beef

Sweet and Sour Beef

The acidic ingredients make the beef meltingly tender. For a splurge, double the amount of meat.
Portions:4 servings
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Equipment

Ingredients

  • 1 pound bottom round steak cubed
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 onion chopped
  • 1 8-ounce can pineapple tidbits
  • ¼ cup apple cider vinegar
  • 3 tablespoons sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 cups sliced carrots
  • 1 cup frozen green beans
  • 1 cup Beef Stock
  • 2 tablespoons cornstarch

Instructions

  • Toss cubed meat with flour, salt, and pepper.
  • Combine in 3–4- quart slow cooker with onions.
  • Drain pineapple, reserving liquid.
  • Add pineapple to slow cooker along with vinegar, sugar, and soy sauce; stir until blended.
  • Add carrots, green beans, and Stock.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • In small bowl, combine cornstarch with ½ cup reserved pineapple liquid.
  • Add to slow cooker, stir, cover, and cook on high for 30 minutes or until sauce is thickened.

Notes / Tips / Wine Advice:

Serve over hot cooked rice.

Nutritional Information

Calories: 492.56 kcal | Protein: 36.64 g | Fat: 18.28 g
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Course Beef / Crockpot / Main Dish / Meat

Fork Tender Pot Roast

Fork Tender Pot Roast

This really is an entire meal in one; all you need to do is add a salad and some bread if you’d like.
Portions:6
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Equipment

Ingredients

  • 1 1¼-pound bottom round or chuck roast
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 2 potatoes cubed
  • 2 carrots sliced
  • 1 10-ounce can condensed tomato soup
  • 2 tablespoons cornstarch
  • cup water

Instructions

  • Trim excess fat from roast.
  • On shallow plate, combine flour, salt, paprika, and pepper.
  • Dredge roast in this mixture.
  • Heat olive oil and butter in large saucepan over medium heat.
  • Add roast; brown on both sides, turning once, 5–8 minutes.
  • Meanwhile, place onions, potatoes, and carrots in a 5–6-quart slow cooker.
  • Top with the browned roast.
  • Pour ¼ cup water and tomato soup into saucepan and bring to a boil, scraping the pan to loosen drippings.
  • Pour over roast.
  • Cover and cook on low for 8–10 hours until meat and vegetables are very tender.
  • If necessary, you can thicken the gravy.
  • Remove the roast and cover with foil.
  • Then combine cornstarch and cup water in small bowl and stir into the gravy; cover and cook on high for 20–30 minutes until thickened.

Notes / Tips / Wine Advice:

Beef Choices for Pot Roast
Pot roast is best made from inexpensive cuts of meat because
the slow cooker’s moist environment helps break down fibers
and melt the fat so the meat becomes meltingly tender. Top and
bottom round, chuck steak, and brisket are all good choices. Top
and bottom round are the least expensive of the group.

Nutritional Information

Calories: 580.4 kcal | Protein: 30.94 g | Fat: 19.66 g
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Course Beef / Crockpot / Meat

Swiss Steak from Linda Larsen

Swiss Steak from Linda Larsen

Traditionally, Swiss Steak is made from tougher meat that must be cooked slowly to tenderize. Your slow cooker is the perfect appliance for this homey meal.
Portions:4 servings
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Equipment

Ingredients

  • 1 pound round steak
  • ½ teaspoon salt
  • teaspoon pepper
  • 3 tablespoons flour
  • 3 carrots sliced
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 8-ounce can tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves

Instructions

  • Cut steak into serving-size pieces and place on waxed paper.
  • In small bowl, combine salt, pepper, and flour and mix well.
  • Sprinkle half of this mixture over steak pieces and, using meat mallet or rolling pin, pound flour mixture into steak.
  • Turn meat over and repeat process on second side with remaining mixture.
  • Heat olive oil in medium saucepan and brown steaks on both
  • sides, about 4 minutes total; remove from saucepan.
  • Place carrots, onions, and garlic in 3–4-quart slow cooker and top with steak.
  • Pour tomato sauce into saucepan and bring to a boil, stirring to release pan drippings.
  • Remove saucepan from heat and stir in mustard and thyme; pour over steak in slow cooker.
  • Cover and cook on low for 8 to 10 hours, until meat and vegetables are very tender.

Nutritional Information

Calories: 411.32 kcal | Protein: 35.42 g | Fat: 22.12 g
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Course Beef / Crockpot / Main Dish / Meat
Cuisine European / Switzerland

Crock-Pot Spaghetti and Meat Sauce

Crock-Pot Spaghetti and Meat Sauce

This rich and well-flavored spaghetti sauce can be made with ground turkey, ground pork sausage, or ground chicken if you’d like.
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Ingredients

  • ¾ pound 80% lean ground beef
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 carrot coarsely grated
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon dried red pepper flakes
  • ½ cup Beef Stock
  • 1 26-ounce jar pasta sauce
  • 1 16-ounce package spaghetti pasta
  • cup grated Parmesan cheese

Instructions

  • In large saucepan, brown ground beef with onion and garlic until beef is cooked, stirring to break up meat.
  • Drain well and pour into a 3–4-quart slow cooker.
  • Add carrot, basil, red pepper flakes, Stock, and pasta sauce.
  • Cover and cook on low for 7 to 8 hours, until sauce is bubbling and vegetables are tender.
  • Cook pasta according to package directions; drain, and serve with spaghetti sauce and meatballs.
  • Top with Parmesan cheese.

Notes / Tips / Wine Advice:

Spaghetti Sauce

Packaged spaghetti sauce varies wildly in price, depending on
your priorities. Canned sauce is cheaper than bottled, and you
can find the sauce with meat, without, in organic forms, with and
without cheese, and full of vegetables. Look for whatever is
important to you.

Nutritional Information

Calories: 539.73 kcal | Protein: 24.03 g | Fat: 15.53 g
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Course Beef / Crockpot / Meat / Sauce

Crock-Pot Beef Stroganoff

Crock-Pot Beef Stroganoff

This elegant dish is a variation on traditional Beef Stroganoff. It’s an excellent dish for company. You can double it if you’d like; use a 4- quart slow cooker.
Portions:4
Cost$ 5,46
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 2 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 carrots sliced
  • 1 tablespoon mustard
  • 1 cup Beef Stock
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried marjoram
  • ½ cup sour cream
  • 1 tablespoon cornstarch

Instructions

  • Cut steak into 1-inch pieces and toss with flour, salt, and pepper.
  • Place onion, garlic, and carrots in 3½-quart slow cooker and top with beef.
  • In small bowl, combine mustard, Beef Stock, Worcestershire sauce, and marjoram; mix well and pour into slow cooker.
  • Cover and cook on low for 8–9 hours or until beef and vegetables are tender.
  • In medium bowl, combine sour cream and cornstarch with 1 cup of the hot liquid from the Crock-Pot and mix well with wire whisk.
  • Stir into Crock-Pot until blended; cook on high for 25 to 30 minutes, until mixture is thickened.

Notes / Tips / Wine Advice:

Serve over hot cooked noodles or rice.

Nutritional Information

Calories: 326.14 kcal | Protein: 31.88 g | Fat: 13.88 g
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Course Beef / Crockpot / Meat

Shredded Beef Soft Tacos

Shredded Beef Soft Tacos

The meat for these delicious tacos cooks in the Crock-Pot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup water
  • ¾ cup salsa
  • 2 cups torn lettuce
  • 1 to mato seeded and chopped
  • ½ cup shredded Cheddar cheese
  • ½ cup sour cream
  • 4 10-inch flour tortillas

Instructions

  • Place beef, onion, and garlic in 4-quart Crock-Pot and pour water over all.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • Remove meat and vegetables from Crock-Pot. Using 2 forks, shred meat, mixing with onion and garlic.
  • Combine meat mixture and salsa in a large bowl.
  • In another large bowl, combine cheese and sour cream.
  • Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes .
  • Place ¼ cup beef filling on a flour tortilla and top with lettuce, tomatoes, and sour cream mixture.
  • Serve immediately.

Notes / Tips / Wine Advice:

Another Method

You can also make these tacos in the usual
way: heat purchased crisp taco shells and serve with meat
mixture, lettuce mixture, sour cream mixture, and any other
condiments you’d like. The combination of hot crisp taco shell,
tender, hot meat filling, and cold vegetables and sour cream is
fabulous.

Nutritional Information

Calories: 472.21 kcal | Protein: 39.91 g | Fat: 19.9 g
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Course Beef / Crockpot / Meat / Taco’s