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WILD MUSHROOM BEEF STEW
2 lbs. beef for stew, cut into 1-inch pieces
1 t. salt
1/2 t. dried thyme leaves, crushed
1/4 C. tomato paste
2 cloves garlic, minced
oz. assorted mushrooms, such as shiitake,
cremini and oyster, cut into quarters
1 C. baby carrots
Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart
crock-pot slow cooker. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef.
Add potatoes, mushrooms and carrots; mix well.
Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and
vegetables are tender. (No stirring is necessary during cooking.) Stir well before
serving. Garnish with parsley, if desired.
POT ROAST
3 - 4 lb. pot roast
1 C. beef broth
4 - 5 potatoes cut up
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow
cooker. Top with roast and pour beef broth over it. Salt and pepper to taste.
Cook for 8 hours on low in slow cooker.
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef
1 egg
2 t. Worcestershire sauce
1/2 t. salt
2 t. prepared mustard
1 T. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your
slow cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it
long enough so that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Cook for 8 - 10 hours on Low.
RECIPES
1/4 C. all-purpose flour
1/2 t. pepper
3/4 C. ready-to-serve beef broth
1/4 C. dry red wine
1 lb. red-skinned potatoes (1-1/2-8
inch diameter), cut into quarters
Fresh parsley (optional)
large onion cut up
1 lb. carrots cut in 2 inch pieces
salt and pepper
3/4 C. barbecue sauce
1 C. crushed soda crackers
1/2 C. diced onion
1/4 C. water
2 T. brown sugar
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