Beef Crockpot Stroganoff Recipe V

Salt & pepper
1 pkg of onion soup mix
1 pkg of mushroom
1 pc of onion; chopped into rings
1 pkg of beef stew meat
1 canned cream of mushroom soup

Combine all ingredients in the crockpot. Stir well. Cover with lid. Set heat to low. Cook ’til beef is tender (approximately 6-8 hours), stirring occasionally.

About an hour into completely cooking, stir in the sour cream. Stir lightly prior serving. May be used as sauce for pasta or topping for steamed rice.

>> Crockpot Beef Stroganoff Recipe V

Shredded Beef Sandwich Filling Recipe

1 pack of dressing mix (Italian)
1 c of water
1 onion soup mix
1 roast
1 large onion; sliced into rings & sauteed
Focaccia bread buns (or just slice the long bread); halved but just almost cutting through
Garlic sauce or sour cream
Cucumber; sliced
Tomatoes; diced
Cheddar cheese; grated
Tabasco (green)
Romaine lettuce; torn into whole leaves
Mayonnaise

Combine beef roast together with Italian seasoning, water, and onion soup mix in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.

Take out the steak from the crockpot. Transfer it to a platter. Shred it using 2 forks. Put the shredded steak back into the crockpot. Stir well. Cook for another hour.

Spread a thin layer of mayonnaise onto the lower bread slice. Place a Romaine lettuce leaf on the smeared part of the bread. Top with a generous helping of shredded beef.

Top beef with onions, cucumber, tomatoes, drops of Tabasco (more or less, depending on desired spiciness) and grated cheese. Drizzle with beef drippings and garlic sauce.

Crown with the top bread slice. Press a bit, and then warm for a minute in an over toaster prior to serving.

>> Shredded Beef Sandwich Filling Recipe

Crockpot Lasagna Recipe

A pkg. slices of pepperoni
A pkg. of kluski noodles
A pkg. of Colby cheese, shredded
1 pound of hamburger
A pkg. of Mozzarella, shredded
1 pc. diced onion
1 big jar of spaghetti-style sauce
A pc. diced green bell peppers
1 big jar of pizza-style sauce
A can of mushrooms

In a skillet, saute together the mushrooms, green bell peppers, onions and hamburger until the meat has browned. Take out of your skillet and drain well. Get your slow cooker then add the browned meat and vegetables then add in all other ingredients inside the pot and cook at high settings for about 2-3 hrs.

Crockpot Burgundy Beef Recipe II

3 lbs of beef; cut into large cubes
2 Tbsps of veggie oil
1 canned tomato bisque soup
1 envelope onion soup mix (dry)
1 canned cream of mushroom soup
1 soup can of Burgundy wine
1 canned minestrone soup

In a medium-sized bowl, dredge the beef in flour. Place a large nonstick skillet with veggie oil over medium heat.

When the oil is hot, saute the beef ’til sides are brown. Remove the beef from the heat and transfer to a platter with paper towels to drain excess fat. Transfer beef to crockpot.

Combine Burgundy wine with minestrone soup, tomato bisque soup, cream of mushroom soup, and dry onion soup in another bowl. Whisk ’til blended well. Pour this mixture over the beef.

Cover crockpot with lid. Set heat to low. Cook ’til beef is tender (approximately 6-8 hours). Stir occasionally. May be served over pasta or steamed rice.

>> Crockpot Burgundy Beef Recipe II

Beef Crockpot Stroganoff Recipe II

1.5 cups of sour cream
1/2 cup of Wondra flour
2 lbs of top round steak; thinly chopped
1 pc of onion (medium); minced
3/4 c of broth of beef (Swansons)
1/4 tsp of thyme
1/4 tsp of garlic salt
1 lb of mushrooms (fresh); sliced
3/4 tsp of dry mustard
3/4 c of dry sherry

Combine all ingredients in a crockpot except for the mushrooms. Mix well. Cover with lid. Set heat to low. Cook ’til beef is tender (approximately 8 hours).

Dissolve the flour in half a cup of water. Stir this into the beef mixture together with the sour cream. Cover and continue cooking for another hour, stirring occasionally.

Stir prior to serving. May be used as topping for steamed rice or pasta.

>> Crockpot Beef Stroganoff Recipe II

Beef Crockpot Stroganoff Recipe IV

3 lbs of beef round steak; cut into half-inch thick
2 tsps of salt
3/4 c. flour; divided
1/8 tsp of pepper
2 pcs of onions (medium); sliced thinly
2 canned mushrooms (4 oz each); sliced & strained
1 canned broth of beef (condensed, 10.5 oz)
1/4 c of dry white wine
1.5 c of sour cream
1/2 tsp of dry mustard

Combine the half cup of flour, pepper, mustard and salt in a large bowl. Add in the beef strips and mix to evenly coat. Toss the dredged beef into the crockpot, together with mushrooms and onions. Pour in dry white wine and beef broth.

Mix ’til well-blended. Cover with lid. Set to low. Cook ’til beef is tender (approximately 6-8 hours).

About an hour into completely cooking, combine the remaining flour with sour cream. Mix ’til smooth and well-blended. Pour this into the beef mixture. Stir it well.

May be used as sauce for pasta or topping for steamed rice

>> Crockpot Beef Stroganoff Recipe IV

Shredded Beef Burritos Recipe

Beef Filling Ingredients:
1.5 lbs of beef round steak (boneless); cut into 3/4 inches thick
1 canned tomatoes (14.5 oz); diced
1 pc of onion (small); chopped
1-2 cans of chipotle peppers (in adobo sauce); diced
1 tsp of oregano; dried & pound
1/4 tsp of cumin; ground
1 garlic clove; minced
3/4 c of cheese (sharp cheddar, 3 oz); shredded
Sour cream
6 pcs of flour tortillas (9 – 10 inches); warmed

“Pico de Gallo” Ingredients:
2 medium-sized plum tomatoes, cut into small cubes
2 tsp of jalapeno (fresh); diced, seeds removed
2 tsp of cilantro (fresh); finely chopped
1/2 c of onion; diced
Salt

Place the beef slices in the crockpot (4 quarts) followed by tomatoes, onions, chipotle peppers, crushed oregano, garlic, and ground cumin. Stir well. Cover with lid. Set heat to low. Cook for 8-10 hours, stirring occasionally.

While cooking the beef, prepare the “pico de gallo” salsa. Mix the diced tomatoes, diced onions, jalapeno, cilantro and salt altogether in a medium-sized bowl. Shield it with cling wrap, and then chill.

When the beef is done, take it out of the crockpot. Transfer beef to a platter. Shred the meat using two forks. Toss the meat back to the crockpot. Warm for another half hour.

Spoon a generous helping of shredded meat about half an inch below the middle of each warmed tortilla. Spread it evenly as if forming a horizontal line being careful not to extend it up to the edges.

Top it with grated Cheddar followed by the “pico de gallo”. Fold the right side of the tortilla over 1/4 of the shredded meat; and then roll it up. Drizzle the filling with the drippings, garlic sauce and Tabasco (optional).

>> Shredded Beef Burritos Recipe

Beef and Veggie Crockpot Stew Recipe

1 lb of carrots; cut into 1/2-inch slices
4 parsnips; cut into 1/2-inch slices
1 Tbsp of thyme (fresh); snipped
4 garlic cloves; minced
2 Tbsps of tapioca (quick cooking)
1/2 tsp of pepper
1.5 lbs of beef stew meat; cut into 1-inch cubes
1 canned beef broth (14.5 oz)
1 can of beer (12 oz)
3 pcs of onions (medium); minced
2 pcs of bay leaves

Mix together the carrots, onions, bay leaves, parsnips, pepper and thyme in a crockpot (5-6 quarts). Add in quick-cooking tapioca. Add in the beef, together with beer and broth.

Cover with lid. Set heat to low. Cook for 10-12 hours, stirring occasionally. Take out the bay leaves prior to serving.

>> Beef and Veggie Crockpot Stew Recipe

Stewed Beef Barbecue Recipe

3 Tbsps of veggie oil
1 c of onion; sliced
1/2 c of green pepper; chopped
1 garlic clove (large)
1/2 tsp of salt
1/8 tsp of pepper
2 c of beef stock
1 canned tomatoes (8 oz)
1 canned mushrooms (4 oz)
1/3 c of barbecue sauce
3 Tbsps of all-purpose flour
1/4 c of water
2 lbs of stew meat

Place a medium-sized saucepan with oil over medium heat. Fry the garlic, onions and green pepper in heated oil. Afterward, stir in the beef stock, barbecue sauce, mushrooms, pepper, tomatoes, and salt. Mix well. Bring to a boil and simmer for about 5 minutes.

Place the meat into the crockpot. Pour the mixture over the meat. Cover and cook on high for approximately 4-5 hours.

Meanwhile, dissolve the flour in water in a small bowl. Set aside. About 30 minutes to an hour into cooking, pour the flour mixture into the stew. Stir well. Allow to thicken. Serve warm as a topping for fried rice.

>> Stewed Beef Barbecue Recipe

Crockpot Beef Chow Mein Recipe

1.5 lbs of round steak; cubed
4 oz canned mushrooms
2 pcs of onions (medium)
4 ribs of celery; chopped
1 cup of hot water w/ 3 beef bouillons
1 lb canned veggies (Chinese)
2 tsps of Worcestershire sauce
2 Tbsps of cornstarch
2 Tbsps of water
3 Tbsps of soy sauce

Combine beef, celery, onions, water with bouillon, soy sauce, and Worcestershire sauce in a crockpot. Mix well. Cover with lid.

Set heat to low. Cook for 8 hours. Stir in mushrooms and Chinese vegetables. Dissolve flour in water and pour into the crockpot. Cook for another half hour, stirring occasionally

>> Crockpot Beef Chow Mein Recipe

Crockpot Burgundy Beef Recipe I

1 tsp of veggie oil
2 Tbsp of water
2 lbs of sirloin tip/round steak; sliced in 1-inch cubes
2 bacon slices; chopped
1 tsp of salt
1/4 c of flour
1/4 tsp of marjoram
1/2 tsp of seasoned salt
1/4 tsp of pepper
1/4 tsp of thyme
1 cube of beef bouillon; crushed
1 garlic clove; minced
2 Tbsps of cornstarch
1 c of burgundy wine

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the chopped bacon ’til light brown. Remove the bacon from the heat and transfer to a platter with paper towels to drain excess fat.

In a medium-sized bowl, dredge the cubed beef in flour. Saute beef in the oil that was previously used for the bacon. Saute ’til sides are brown. Remove from heat. Drain. Transfer to a platter with paper towels to drain excess fat.

Combine the bacon, beef, grease (oil used to fry beef and bacon), crushed beef bouillon, Burgundy wine, seasoned salt, marjoram, thyme, ground black pepper, and garlic in the crockpot. Stir ’til beef is evenly coated. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally.

Dissolve cornstarch in water (about 2 Tbsps). Stir this into the beef mixture. Continue cooking for another half hour, covered, stirring occasionally. Serve with steamed rice.

>> Crockpot Burgundy Beef Recipe I

Beef Crockpot Stroganoff Recipe I

1 c of sour cream
1 pc of onion (small); minced
1.5 lbs of beef (lean); ground
3 bacon slices; diced
1/4 tsp of paprika
2 Tbsps of flour
1 canned soup cream of mushroom (condensed, 10.75 oz); undiluted
1 tsp of salt
2 Tbsps of dry red wine (dry)

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the bacon and ground beef ’til light brown. Remove the meat from the heat and transfer to a platter with paper towels to drain excess fat.

Transfer drained bacon and ground beef to crockpot. Add in the chopped onions, paprika, flour, salt, wine, and condensed cream of mushroom soup. Stir lightly.

Cover with lid. Set heat to low. Cook for 4-5 hours. About half an hour into cooking completely, add the sour cream. Stir well.

Serve over pasta or steamed rice.

>> Crockpot Beef Stroganoff Recipe I

Crockpot Corned Beef Brisket Recipe

1/4 qt of apple juice
1 c of sugar (brown)
1 Tbsp of prepared mustard
8 pcs of red potatoes (small)
2 pcs of carrots (medium); peeled & cut into chunks
1 pc of onion; skinned & sliced into 8
1/2 head cabbage; chopped
1 corned beef brisket

Place corned beef brisket, apple juice, brown sugar, mustard, red potatoes, carrots, onions and cabbage into a large crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.

Remove the beef from the crockpot and transfer to a serving platter. Slice crosswise thinly. Pour vegetables and sauce over the sliced meat. Garnish with a sprig of parsley.

>> Crockpot Corned Beef Brisket Recipe

Crockpot Beef and Mushroom Casserole Recipe

1.5 lbs of beef; ground
1 pc of onion (large); chopped finely
2 Tbsps of butter; softened
2 garlic cloves; minced
1 canned mushrooms (4 oz); sliced & strained
2 tsps of salt
1/2 tsp of Nutmeg
1/2 tsp of oregano leaves (dried)
1/2 pkg of spinach; chopped
3 Tbsps of flour
1/2 c of Cheddar cheese (sharp); shredded
1/4 c of milk; scalded
6 pcs of eggs; beaten

Lightly grease the crockpot with butter.

Place a large nonstick skillet with butter over medium heat. When the butter melts, saute the garlic and onions for about a minute. Add beef. Cook ’til light brown; and then add mushrooms. Saute for another 5 minutes; and then transfer to crockpot.

Add salt, nutmeg, oregano, spinach and flour to the beef mixture. Mix well. Whisk eggs together with milk in a small bowl. Pour this over the beef mixture. Add a dash of nutmeg. Stir lightly. Cover with lid. Set heat to low. Cook for 8-10 hours, stirring constantly. Top with Cheddar cheese prior to serving.

>> Crockpot Beef and Mushroom Casserole

Franks In Spicy Tomato Sauce Recipe

1 c. of ketchup
1/2 c. of brown sugar (packed firm)
1 tbsp. of vinegar (red wine)
2 tsps. soy sauce
1 tsp. of mustard (Dijon style)
1 minced garlic clove
1 lb. chicken or beef frankfurters, sliced in 1-inch pcs

Get your slow cooker/crockpot and mix together vinegar, mustard, garlic, soy sauce and sugar (brown) inside it. Cook, covered at high settings until everything has incorporated well. Don’t forget to stir it.

Then, add in frankfurters & blend well so that the frankfurters are well coated. Continue cooking until the dish has merged together well. Serve them with some skewers or toothpicks to pick up the frankfurters

Crockpot Hamburger Casserole Recipe

2 pounds beef (ground), cooked until brown
3 peeled & sliced carrots
2 sliced onions
4 peeled & sliced potatoes
A can of drained peas
2 pcs. diced celery stalks
A can of soup (cream of chicken)
A can of water

Get your slow cooker and put in potatoes at the bottom. Follow with the carrots & remaining vegetables. Add the browned beef atop the vegetables.

In a bowl, mix together water & soup then add this to your slow cooker. Cook, covered, at low settings for about 6-8 hrs.

Crockpot Beef and Beans Recipe II

1/4 cup of sugar (brown)
1/2 tsp of pepper
3/4 lb of bacon; crumbled & fried
1 cup of catsup
1 cup of onions; chopped
1 lb of beef; ground
1 lb can of the following beans – pork & beans, lima, butter & kidney beans
1 tsp of smoke flavor (hickory)

Combine all ingredients in the crockpot. Mix well. Cover with lid. Set heat to low. Cook for about 4-6 hours. May be served over steamed rice.

>> Crockpot Beef and Beans Recipe II

Barbecue Meatballs Recipe III

Meatball Ingredients:
1 tbsp veggie oil – for frying
1 c of bread crumbs
1 tsp of garlic powder
2 lbs of ground beef
2 pkgs of onion soup mix
2 pcs of eggs
2 tsps of Worcestershire sauce

Sauce Ingredients:
1/4 c of “red wine” vinegar
1/4 c of Worcestershire sauce
1/2 c of sugar (brown)
1/2 c of sweet pickle relish
1/2 c of beef in broth
2 canned tomato paste (12 oz)
2 garlic cloves; minced
2 pcs of onions; sliced
2 tsps of mustard (dry)
2 tsps of salt

In a medium-sized bowl, combine the beef, bread crumbs, garlic powder, onion soup mix, 2 tsps Worcestershire sauce, and eggs. Mix well using fork or your hand. Mold into walnut-sized balls. Set aside.

Place a medium-sized nonstick skillet with veggie oil over medium heat. When the oil is hot, roll the meatballs over ’til golden. Remove from heat and transfer to a platter with paper towel to drain excess oil.

Combine onions, tomato paste, and garlic, 1/4 cup of Worcestershire sauce, red wine vinegar, brown sugar, pickle relish, beef broth, salt, and mustard in a medium-sized bowl. Whisk well.

Pour the mixture into the crockpot, followed by the meatballs. Stir it well. Cover the crockpot with the lid. Cook for 5-6 hours. Serve hot with party flags (toothpicks).

>> Barbecue Meatballs Recipe III

Crockpot Beef Gisada Recipe

Salt & peper
1 c of onion; minced
1/2 tsp of cumin
1 tsp of chili powder
1 pc of green bell pepper; cut into small cubes
1/2 tsp of oregano
1/4 c of water
2 canned tomatoes w/ green chilies (Rotel); diced
3 lbs of ste beef; sliced into 1/4-inch strips
3 garlic cloves; minced
3 Tbsps of flour

Combine beef, water, ground black pepper, and salt in a crockpot. Mix well. Cover with lid. Cook on high heat for about 1.5 hours, stirring occasionally.

Toss the garlic, chopped onions, and tomatoes. Cover and continue cooking for another half hour. Reduce heat to low. Stir in chili powder, oregano, and cumin. Afterward, whisk together the flour and reserved juice flour in a small bowl ’til smooth.

Add some water if necessary for the mixture to equal 1.5 cups. Stir this into the beef mixture. Cover and continue cooking for about 2-4 hours, stirring occasionally.

May be served as tortilla filling or as rice topping.

>> Crockpot Beef Gisada Recipe

Beef Crockpot Bourguignon Recipe II

1 lb of bacon; fried crisp & grease reserved
1 bottle of red wine
1 lb of onion; minced
1 lb of celery
Salt and pepper
1 bay leaf
1 lb of carrots; sliced
Shallots; chopped
1/2 c of flour
2 garlic cloves; chopped
3 lbs of beef; cubed

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the bacon ’til brown. Remove the bacon from heat and transfer to a platter with paper towels to drain excess fat. Set aside.

Combine the cubed beef with flour in a medium-sized bowl. Saute beef in the oil that was previously used for the bacon. Saute ’til meat is brown. Remove from heat. Drain. Transfer to a platter with paper towels to drain excess fat.

Saute onions, celery, garlic, and shallots for 1 minute in the oil that was previously used for the beef and bacon. May need to add a bit more oil, as necesary. Remove from heat.

Transfer vegetables to crockpot together with bacon and beef. Stir in the salt, bay leaf, and pepper. Cover with lid. Set heat to low. Cook for 8-10 hours.

>> Beef and Bacon Bourguignon II

Hearty Beef Dip Recipe

1&1/4 ozs. sliced beef (dried), diced
8 ozs. cubed cream cheese
2 tbsps. of green onions, chopped
1/4 c. milk
1 pc. clove of garlic
1/4 c. chopped pecans

Get your slow cooker/crockpot and grease the pot lightly. Next, mix together milk and cream cheese then add in to your pot. Cook, covered, just until the cheese melts (30-60 mins.). Add in all other ingredients and blend well. Continue cooking for another 30 mins. Best served together with toasted bread pcs. and crackers.

Crockpot Beef Chili Dip Recipe

1 canned chili beef soup (condensed, 11 oz)
1 package of cream cheese (3 oz); melted
1 Tbsp of water
1 tsp of prepared mustard
1 tsp of Worcestershire sauce
1/2 tsp of chili sauce
1/4 tsp of Tabasco
1/2 c of sour cream

Combine chili beef soup, cream cheese, sour cream, water, prepared mustard, Worcestershire sauce, chili sauce, and Tabasco in the crockpot. Stir ’til well blended. Cover with lid. Set heat to low.

Cook ’til cheese melts completely (1-2 hours). Serve warm together with salsa over tortilla chips. Use as spread for roast beef sandwich.

>> Crockpot Beef Chili Dip Recipe

Meatballs in Beer Sauce Recipe

1 Tbsp of Veggie oil
1/2 c of Italian bread crumbs
1 canned beer
1 canned V8 juice (spicy, 6 oz)
1 tsp of hot sauce
1 c of onions
1 bottle catsup (large)
1 tsp of horseradish
1 tsp of Worcestershire sauce
2-3 lbs of beef; ground
2-3 pcs of eggs
Salt & pepper
1 tsp of lemon juice

In a medium-sized bowl, combine the beef, crumbs, half a cup of onions, and eggs. Mix well using fork or your hand. Mold into bite-sized balls. Set aside.

Place a medium-sized nonstick skillet with veggie oil over medium heat. When the oil is hot, roll the meatballs over ’til golden. Remove from heat and transfer to a platter with paper towel to drain excess oil. Toss meatballs into the crockpot.

Combine beer, spicy V-8 juice, lemon juice, hot sauce, salt and pepper, Worcestershire sauce, catsup and horseradish in a medium-sized saucepan. Whisk well. Bring to a boil and simmer for 10-15 minutes.

Pour the sauce into the crockpot to soak the meatballs. Cover with the lid. Cook for a minimum of 3 hours. It is better to cook it longer, though – up to 6 hours – to allow the meat to absorb the flavors of the sauce.

Stir it every now and then. To be served with rice or pasta.

>> Meatballs in Beer Sauce Recipe

Drunken Beef Recipe

1/2 c of flour
1/4 c of butter
1 onion; diced
1 tsp of salt
1/8 tsp of pepper
1 garlic clove; chopped finely
2 c of beer
1/4 c of flour
2 to 3 lbs of boneless chuck; sliced into 1 inch cubes

Dredge the cubed beef using the 1/2 cup of flour. Place a skillet with butter over medium heat. When the butter melts, fry the beef ’til all sides are evenly golden. Remove from the heat and transfer to a platter with paper towel to drain excess grease.

Once dried, place the cooked beef in a crockpot together with beer, sliced onions, pepper, salt, and garlic. Cover the crockpot. Cook it on low heat ’til beef is tender (about 5-7 hours); and then continue cooking on high.

In a small bowl, combine water with 1/4 cup of flour. Beat (or whisk well) until smooth. Stir this into the beef mixture for half an hour.

>> Drunken Beef Recipe