Crockpot Stewed Beef Recipe II

3 sweet potatoes (large); pre-cooked & cut into 1-inch slices
2 canned beef bouillon
2 canned tomato paste (small)
3 to 4 handfuls of veggies (assorted)
1 lb of mushrooms (fresh); quartered
1 pc of onion (large); diced
2 garlic (cloves); minced
1/4 c of flour
1 lb of beef bourguignon

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.

Mix the beef bouillon and tomato sauce together in the crockpot. Toss in the beef. Stir in sweet potatoes together with garlic and onions. Pour in water (just enough to cover the mixture).

Cover with lid. Set heat to low. Cook it for about 4-5 hours. About half an hour into cooking completely, add the assorted vegetables and mushrooms. Adjust water and flour according to desired thickness.

>> Crockpot Stewed Beef Recipe II

Meatballs Recipe

2 lbs. beef (ground)
1 medium-sized onion, minced/grated
1/4 tsp of garlic salt
20 pcs. of Crackers (Ritz brand), crushed
1/4 tsp. of pepper (black)
1/2 tsp. mustard (dry)
1/3 c. of ketchup
2 beaten eggs
1.5 c. of barbeque sauce from the bottle
3/4 c. of tomato paste
1 tsp. of liquid smoke
1/3 c. of sugar (brown)
1/2 c. of water-add more if necessary

Onto your bowl, mix together eggs, mustard, garlic salt, peppers, crackers, onions & the beef. Using your hands, blend together everything then form mixture in bite-sized balls.

Put the balls onto a flat rack made out of wire inside a roasting/cake pan. Then, bake inside the oven at 360′ F for about 15 mins. then flip them and continue baking the other side for another 15 mins.

In your crockpot, mix together all other ingredients then cook at high settings for 30 mins. Next, add in meatballs then continue to cook, simmering for a couple of hours.

Recipes produces 60 pcs. of meatballs.

Crockpot Beef and Corn Recipe

2 cloves of garlic; minced
1-1.5 lbs of beef; ground
3/4 c of red and green bell peppers; diced
3/4 c of onions; diced
1 pkg of brown gravy (dry)
2 Tbsps of butter; softened
4-6 pcs of white potatoes (medium); cut into small cubes (4 cups)
1 canned whole kernel corn (15 oz); drained
1 canned creamed corn (15 oz)
1/2 tsp of salt
1/2 tsp of pepper

Place a nonstick skillet with 1 Tbsps of butter over medium heat. When the butter is hot, saute garlic and onions for 1 minute. Add beef. Saute ’til light brown. Drain, and transfer to crockpot.

Combine the potatoes with the remaining butter. Toss well to evenly coat. Add this to the beef together with whole kernel corn, salt, creamed corn, pepper, and dry brown gravy.

Stir well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally. Feel free to adjust the seasonings to suit your preference.

>> Crockpot Beef and Corn Recipe

Beef Crockpot Stroganoff Recipe III

1 Tbsp of butter
1.5 lbs of ground beef (lean)
1 pc of onion (medium); minced
1 garlic clove; minced
1/2 c of beef broth
1 tsp of salt
3 Tbsps of tomato paste
1 canned mushrooms; strained
3 Tbsps of sherry
1 c of sour cream
A dash of ground black pepper

Place a large nonstick skillet with butter oil over medium heat. When the butter melts, saute the garlic and onions for about a minute. Add the beef and saute ’til light brown. Drain.

Transfer the beef to crockpot together with tomato paste, beef broth, sherry, salt, and pepper. Stir well. Cover with lid.

Set heat to low. Cook for 5-7 hours. Add sour cream and mushrooms. Stir lightly and continue cooking for another 30 minutes. Use as sauce for pasta.

>> Crockpot Beef Stroganoff Recipe III