Corned Beef in Crock Pot Recipe

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New Beef Stew in Crock Pot Recipe

Family Crock Pot Recipes has a new beef stew in crock pot recipe for you to try out. It's easy and your family will love it.

beef stew in crock pot recipe

Crock Pot Recipe for Pot Roast

Step by step easy instructions with photos for our crock pot recipe for pot roast. Nothing to buy or sign up for, simple as that.

"So easy anyone can cook the perfect crock pot roast."

Get Your Crock Pot Recipe for Pot Roast

Spare Ribs a la Crockpot

Quick and easy barbecue short ribs. Meat will melt in your mouth. Yummy.
http://www.recipe4living.com/recipes/spare_ribs_a_la_crockpot.htm

How To Make A Crockpot French Dip Sandwich

A French dip sandwich is a hot sandwich made with thinly sliced roast meat, served on a baguette or French bread. It is normally served with the beef juices from the cooking process or with beef broth. This sandwich often comes with some broth or gravy on the side, although the original recipe for French dip sandwiches did not call for that.

Beef is not the only meat you can use to make this snack but it is the most popular choice. The French roll is dipped into the hot meat juices and then the sandwich is put together and served wet. It can also be double dipped. Spicy mustard is the condiment of choice with French dip sandwiches.

How This Snack Originated

There are two different restaurants in Los Angeles, California, claiming to be the birthplace of this succulent snack. One is the Cole's Pacific Electric Buffet and the other is The Original.

Both The Original and Cole's Pacific Electric Buffet have been in business since 1908 although Cole's claimed they invented the recipe in 1908 and the other restaurant gives 1918 as its birth date. Nobody knows for sure which of these restaurants invented the recipe.

Today, a lot of different diners, restaurants, and fast food chains serve this recipe. Sometimes the gravy comes on the side and sometimes the sandwich is already dipped.

Crockpot French Dip Sandwich Recipe

Slow cookers are wonderful for making recipes like this because you can cook a beef roast to perfection in there, until it is really succulent and literally falling apart. When you roast meat you run the risk of overcooking it and ending up with dried out meat but crockpot cooking is a moist cooking method so your beef is sure to remain juicy and delicious.

Tips for Cooking Round Steak and Swiss Steak Recipe

If you're a beef lover looking to cut grocery costs, then consider buying round steak instead of other more expensive cuts of beef. Round steak is usually a thinner steak cut from the top round, and although not as tender or flavorful as the top round, a good round steak can be used in many recipes. Tenderizing techniques can turn this less expensive steak into a meal good enough to serve even your most special of guests.

One very popular tenderizing method is to use a meat hammer to pound the steak. Next, cut the meat up into strips or pieces to help it cook faster and evenly. Marinades will not make your beef more tender, that will happen during the cooking process, but it will add flavor. Many times choosing to slow cook round steak will make for a tender result. Another tenderizing method is to cut the strips diagonally across the grain. You can also try the moist heat method done in a covered skillet. Which ever way you cook it, however, round steak can rival a more expensive cut if cooked right.

Easy Round Swiss Steak

CURRIED BEEF STEW SLOW COOKER RECIPE

1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half (about 4 cups)
2 pounds boneless beef chuck steak, cut into
1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

In 3-1/2-4 quart slow cooker/Crock Pot, layer onions, carrots and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours. Makes 6 (1-1/2 cup) servings.

Camper's Stew Slow Cooker Recipe

1 pound hamburger, browned and drained
2 (16 ounce) cans creamed corn
2 (16 ounce) cans tomatoes
2 (4 ounce) cans boneless chicken
10 ounces catsup
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of Tabasco sauce

Mix well and pour into crockpot. Cook 3 hours on HIGH or 6 hours on
LOW, stirring occasionally. Makes 3 quarts.

CALIFORNIA TAMALE PIE SLOW COOKER RECIPE

1 pound lean ground beef, browned and drained
3/4 cup yellow cornmeal
1-1/2 cups milk
1 egg, beaten
1 envelope chili seasoning mix
1 tablespoon seasoned salt
1 (16 ounce) can tomatoes, cut up
1 (16 ounce) can whole kernel corn, drained
2 1/4 ounces sliced ripe olives, drained
1 cup Cheddar cheese, grated

Stir together cornmeal, milk and egg. Add remaining ingredients,
except cheese. Pour into crockpot. Cover and cook on HIGH for 3 to 4
hours. Sprinkle cheese over top, cover and cook another 5 minutes.

Crockpot Costa Rican Beef and Vegetable Soup with Yellow Rice

2 lb lean, boneless beef chuck in 1 1/2 inch cubes
1 lg onion, thinly sliced
1 c celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 lg red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c water
2 cans (about 14 1/2 oz.) beef broth

Yellow Rice:
1 lg ear corn, cut into 3/4 inch thick slices
4 c coarsely shredded cabbage
1/3 c lightly packed cilantro leaves
salt and pepper

THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water

Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Yield: 6 servings

Crock Pot Pasta Sauce

1 lb ground beef
1 onion, chopped
1, 28 oz can crushed tomatoes
16 oz can tomato sauce
1 lb Italian sausage, chunked
2 cloves garlic, crushed
1 Tbsp Italian seasoning
2 tsp dried basil
red pepper flakes to taste

Brown beef and onions in skillet and drain. Put in crock pot and add remaining ingredients. Cover crock pot and cook on low for 8 hours or high for 4 hours. Serve with pasta of choice.

Crock pot Blue Ribbon Barbecue Ribs

http://www.favfamilyrecipes.com/2010/04/blue-ribbon-bbq-ribs.html

These are possibly some of the best ribs I have ever had. They literally fall off the bone and melt in your mouth. MMmmm. They remind me a lot of Texas Roadhouse ribs. Our good friend, Jordan, was kind enough to share his recipe with us. I don't know if he has actually won a blue ribbon for this recipe, but I am giving it a "FavFamilyRecipes" blue ribbon because they were simply amazing...read more

Crock pot recipe for pot roast - Sunday Dinner Crock Pot Roast Recipes

Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today's fast paced culture, are people still taking time to get the family together to enjoy a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a crock pot.

But crock pots cook slowly, and your family eats their main meal early on Sunday. How can you have food ready in time? Crock pots have a high setting that cooks the food in about four to five hours, so just as you do during the week, pop the ingredients in the slow cooker before you head off to church or whatever activity you partake in, and the food will be done when your family is ready to eat later on that day.

Since roasts are a family favorite meal for anytime, but especially on Sunday, here is an easy and delicious crock pot recipe for pot roast to try.


Easy New England Pot Roast

3-4 lbs beef roast
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks

1 small onion, chopped

1 - 8 oz jar prepared horseradish

1-2 teaspoon salt

1/4-1/2 teaspoon black pepper

1 cup water

2 tablespoons cornstarch

2 tablespoons water

Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into small sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.


Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.

And now I would like to invite you to visit Family Crock Pot Recipes http://familycrockpotrecipes.com for more crock pot cooking tips. While you're there, be sure to sign up for my free newsletter.

Crock Pot Beef and Rice Pilaf

3 cups water
1-1/2 cups brown rice
1 tsp. salt
3/4 cup onion
3/4 cup sliced carrots
1 lb. stew meat
1 cup beef bouillon
1 can mushrooms
2 tbl. parsley
1/4 tsp. marjoram
1/4 tsp. thyme

Mix all ingredients together in crockpot. Cook on low for 6 hours or on
top of stove on low for 40 minutes.

Slow Cooker Beef Gumbo Soup

4 cups beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon chili powder
1/8 teaspoon pepper
2 cups cooked beef, chopped
1 (16.00 ounces) can tomatoes, diced
1 (10.00 ounces) package frozen cut okra
1 cup chopped celery
1/2 cup chopped onions
2 tablespoons snipped parsley (optional)

Combine all ingredients in crockpot and cook on LOW heat setting for 8 hours. Stir before serving.

Crock Pot Beef and Bean Chili

2 lbs beef stew meat
2 (14.50 ounces) cans diced tomatoes
1 large onion, chopped
1 large green pepper, cut into 1 inch pieces
1 (6.00 ounces) can tomato paste
1 (4.50 ounces) jar chopped green chilies, drained
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon dried Italian seasoning
2 teaspoons ground cumin
1 teaspoon salt
2 (15.25 ounces) cans kidney beans, drained & rinsed
sour cream (optional)
fresh cilantro (optional)

In a slow cooker, combine beef, tomatoes, onion, green pepper, tomato
paste, chilies, garlic, chili powder, Italian seasoning, cumin & salt.
Cover; cook on low until beef is tender, 10 hours.

Gently stir in beans. Cover; cook 15 minutes or until heated through.
Serve topped with sour cream and cilantro, if desired.

SLOW COOKER BEEF & BARLEY STROGANOFF STEW

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 crockpot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream. Serve over egg noodles.

BBQ Short Ribs Crock Pot Recipe

3 to 3-1/2 pounds beef short ribs
1 tablespoon Dijon-style mustard
1 garlic clove, crushed
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 tablespoons cornstarch
2 tablespoons cold water
Cooked noodles

Place short ribs in the crockpot. In a medium bowl, combine mustard, garlic, honey, salt, pepper and barbecue sauce. Pour over the ribs. Cover and cook on LOW 6 to 7 hours or until tender. Refrigerate several hours or overnight. Skim any fat from top. Remove ribs; heat in microwave or conventional oven. Dissolve cornstarch in cold water. Add to sauce from ribs. Cook and stir in microwave or on stovetop until hot and slightly thickened. Pour hot sauce over warm ribs. Serve over cooked noodles.

Slow Cooker Barbeque Meatloaf

2 to 2-1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers,
honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix
well and form into a ball. Place a crinkled length of aluminum foil in the
crockpot so the ends extend an inch or so out of the pot. Place the
meatloaf in the pot (the foil will make it easier to lift the meatloaf out
and keep it out of the drippings).

Combine remaining soup, 1 tablespoon Worcestershire sauce, the water,
mustard, and brown sugar. Whisk together and pour over the meat loaf.
Cover and cook on LOW for 8 to 10 hours.

Slow Cooker Chinese Pepper Steak

1-1/2 pounds boneless beef round steak
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 tomato, chopped
2 red or green bell peppers, cut into strips
3 tablespoons cornstarch
3 tablespoons water
1 cup fresh bean sprouts
4 scallions, finely chopped

Trim fat from steak; slice into thin strips. Combine steak, garlic, salt,
pepper, soy sauce, hoisin sauce, and sugar in a crockpot. Cover and
cook on LOW about 4 hours.

Turn control to HIGH. Add tomato and bell peppers. Dissolve
cornstarch in water in small bowl; stir into steak mixture. Cover and
cook on HIGH for 15 to 20 minutes or until thickened. Stir in bean
sprouts. Sprinkle with onions. Serve with rice.