Recipes

Lentil And Canadian Bacon Soup

Lentil And Canadian Bacon Soup

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Equipment

  • slow cooker

Ingredients

  • 1 bag dried lentils 2 cups, sorted, rinsed
  • 4 cups water
  • 3½ cups vegetable broth from 32-oz carton
  • 1 package 6 oz sliced Canadian bacon, coarsely chopped
  • 2 medium carrots cut into ½-inch pieces (1 cup)
  • 1 medium potato peeled, cut into ½-inch pieces (1 cup)
  • 1 medium onion chopped (½ cup)
  • 1 medium stalk celery cut into ½-inch pieces (½ cup)
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Spray 3½- to 6-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours (or High heat setting 3 to 5 hours) or until lentils are tender.
  • Stir well before serving.

Notes & Wine Advice

Quick Variation:
Canadian bacon is a closer relative to ham than to regular bacon. It’s lean and fully cooked. If you prefer ham, use 1½ cups chopped cooked ham instead of the Canadian bacon.

Nutrition values

Calories: 260 kcal
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Course; Crockpot / Slowcooker / One Pot Dinner / Pork / Soup
Cuisine; Canadian

Caramelized Onion Beef Stew

Caramelized Onion Beef Stew

Couverts6
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Ingredients

  • 2 tablespoons butter
  • 4 cups halved and thinly sliced sweet onions about 1½ onions
  • 2 teaspoons sugar
  • 2 teaspoons chopped fresh thyme leaves
  • 1½ lb beef stew meat
  • 1 cup beef broth from 32-oz carton
  • 1 package 0.87 oz onion gravy mix
  • 2 cups 1-inch pieces diagonally cut carrots
  • 1 cup 1-inch pieces diagonally cut parsnips
  • ½ cup frozen sweet peas

Instructions

  • Spray 5 to 6-quart slow cooker with cooking spray.
  • In 10-inch skillet, melt butter over medium-low heat.
  • Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized.
  • Stir in thyme and stew meat; place in slow cooker.
  • In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker.
  • Top with carrots and parsnips.
  • Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • Stir in peas.
  • Cover; cook 10 to 15 minutes longer or until hot

Notes & Wine Advice

Quick Variation:
Substitute mushroom beef gravy mix or brown beef gravy mix for the onion gravy mix, if you like.

Nutrition values

Calories: 290 kcal
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Course; Beef / Crockpot / Slowcooker / One Pot Dinner / Stew

Colombian Beef And Sweet Potato Stew

Colombian Beef And Sweet Potato Stew

Couverts6
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Ingredients

  • 1 lb boneless beef chuck flatiron steak trimmed of excess fat, cut into 1-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon olive or vegetable oil
  • 3 cups 1-inch pieces peeled sweet potatoes
  • 2 teaspoons finely chopped garlic
  • 2 whole cloves
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 1 large onion cut into eighths
  • 1 can 28 oz Italian-style tomatoes, undrained
  • 8 dried apricots cut in half
  • Chopped fresh parsley if desired

Instructions

  • Sprinkle beef with salt and pepper.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Add beef; cook about 5 minutes, stirring occasionally, until browned.
  • Spray 4- to 5-quart slow cooker with cooking spray.
  • In slow cooker, mix beef and remaining ingredients except apricots and parsley.
  • Cover; cook on Low heat setting 8 hours.
  • Stir in apricots.
  • Cover; cook on Low heat setting about 15 minutes longer or until apricots are tender.
  • Remove and discard cloves, bay leaf and cinnamon stick.
  • Sprinkle stew with parsley.

Notes & Wine Advice

Time-saver:
To save a bit of time, purchase already cut-up beef stew meat instead of the boneless beef chuck.

Nutrition values

Calories: 260 kcal
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Course; Beef / Crockpot / Slowcooker / One Pot Dinner / Stew
Cuisine; Colombia

Cranberry Corned Beef

Cranberry Corned Beef

Couverts8
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Equipment

  • slow cooker

Ingredients

  • 8 servings
  • 5 large carrots cut into 3-inch pieces
  • 1 large onion cut into 6 wedges
  • 1 corned beef brisket with spice packet 4 lb, trimmed of fat
  • 1 can 14 oz whole berry cranberry sauce
  • 1 can 14 oz jellied cranberry sauce
  • 1 box 2 oz onion soup mix (Packages)
  • ½ cup sour cream
  • 4 teaspoons prepared horseradish
  • 2 tablespoons chopped fresh parsley if desired
  • ¼ teaspoon pepper

Instructions

  • Spray 5-quart slow cooker with cooking spray.
  • In slow cooker, place carrots and onion.
  • Top with beef.
  • Sprinkle with spices from packet.
  • In medium bowl, mix both cranberry sauces and the soup mix; spoon over beef.
  • Cover; cook on High heat setting 1 hour.
  • Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
  • Meanwhile, in small bowl, mix sour cream and horseradish until blended.
  • Cover; refrigerate until serving time.
  • Remove beef from slow cooker; place on serving platter.
  • Cut beef across grain into thin slices.
  • Spoon carrots and onion around beef.
  • If desired, drizzle with cooking liquid.
  • Sprinkle with parsley and pepper.
  • Serve with horseradish sauce.

Nutrition values

Calories: 630 kcal
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Course; Crockpot / Slowcooker / Fruit / Meat / One Pot Dinner

Old-World Corned Beef And Vegetables

Old-World Corned Beef And Vegetables

Couverts10
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Equipment

  • Saucepan 1-quart
  • slow cooker

Ingredients

  • 2½ pounds medium new potatoes (about 8), cut in half
  • 2 cups baby-cut carrots
  • 1 cup frozen small whole onions thawed
  • 1 corned beef brisket 3 to 3½ lb, trimmed of fat
  • ⅛ teaspoon pepper
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Spray 4- to 6-quart slow cooker with cooking spray.
  • Mix potatoes, carrots and onions in slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet.
  • Place beef on vegetables; sprinkle with pepper.
  • Mix ½ cup water and the Worcestershire sauce; pour over beef.
  • Cover; cook on low heat setting 8 to 9 hours.
  • Remove beef and vegetables from slow cooker; cover to keep warm.
  • Pour juices from slow cooker into 1-quart saucepan; heat to boiling.
  • In small bowl, mix cornstarch and cold water until smooth; stir into juices.
  • Cook, stirring constantly, until sauce has thickened.
  • Serve sauce with beef and vegetables.

Notes & Wine Advice

Quick Variation:
Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker before cooking.

Nutrition values

Calories: 350 kcal
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Course; Beef / Crockpot / Slowcooker / One Pot Dinner / Vegetables

Fire-Roasted Tomato Pot Roast

Fire-Roasted Tomato Pot Roast

Couverts6
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Equipment

  • slow cooker

Ingredients

  • 1 boneless beef pot roast 2 lb
  • Salt and pepper
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 12 oz potatoes peeled, cut into 2-inch cubes
  • 8 oz carrots cut into 2-inch pieces
  • 1 can fire-roasted tomato cooking sauce
  • Chopped fresh Italian flat-leaf parsley, if desired

Instructions

  • Spray 6- to 7-quart slow cooker with cooking spray.
  • Generously sprinkle all sides of beef with salt and pepper.
  • Place beef in slow cooker.
  • Arrange mushrooms, potatoes and carrots around beef.
  • Pour cooking sauce over beef and vegetables.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Serve beef and vegetables with sauce from slow cooker.
  • Garnish with parsley.

Nutrition values

Calories: 370 kcal
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Course; Beef / Crockpot / Slowcooker / One Pot Dinner / Vegetables

Beef And Potatoes With Rosemary

Beef And Potatoes With Rosemary

Couverts8
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Equipment

  • slow cooker

Ingredients

  • 1 lb medium red potatoes cut into fourths
  • 1 cup ready-to-eat baby-cut carrots
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh or 1½ teaspoons dried rosemary leaves crumbled
  • 1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 boneless beef chuck roast 3 lb, trimmed of excess fat
  • 1 small onion finely chopped (⅓ cup)
  • 1½ cups beef broth from 32-oz carton

Instructions

  • Spray 3½- to 6-quart slow cooker with cooking spray.
  • Place potatoes and carrots in slow cooker.
  • In small bowl, mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.
  • Place beef on potatoes and carrots; sprinkle with onion.
  • Pour broth evenly over beef and vegetables.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter.
  • If desired, skim fat from beef juices.
  • Serve juices with beef and vegetables.

Notes & Wine Advice

Quick Variation:
To make gravy, skim fat from juices in the slow cooker. Measure 1½ cups of the juices; pour into a small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and ¼ cup cold water in a tightly covered jar. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.
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Course; Beef / Main Course / One Pot Dinner / Vegetables

Asian Beef Roast With Cabbage And Pasta

Asian Beef Roast With Cabbage And Pasta

Couverts6
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

  • 1 boneless beef chuck roast 3 lb, trimmed of excess fat
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • 1 cup water
  • ½ cup hoisin sauce
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons finely chopped fresh gingerroot
  • 1 teaspoon sesame oil
  • ½ teaspoon crushed red pepper flakes
  • 4 medium carrots cut into 1-inch pieces
  • ½ head cabbage cut into 6 wedges
  • 6 oz uncooked angel hair pasta
  • Toasted sesame seed chopped bell pepper (any color) and sliced green onions, if desired

Instructions

  • Spray 5- to 6-quart slow cooker with cooking spray.
  • Sprinkle beef with ½ teaspoon of the garlic salt and the pepper.
  • Pour water into slow cooker; place beef in center.
  • In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining ½ teaspoon garlic salt.
  • Pour over top and sides of beef.
  • Arrange carrots around beef.
  • Arrange cabbage wedges in single layer on top of beef and carrots.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Increase heat setting to High.
  • Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil.
  • Transfer beef from slow cooker to cutting board; cover with foil.
  • Let stand 5 minutes before cutting beef.
  • Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce.
  • Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.
  • Cut beef across grain into slices.
  • Serve beef, pasta and vegetables with any remaining sauce.
  • Garnish with sesame seed, bell pepper and green onions.

Notes & Wine Advice

Time-saver:
This meal can be cooked on the High heat setting, and it’ll be on the table in 3½ to 4½ hours.

Nutrition values

Calories: 590 kcal
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Course; Beef / One Pot Dinner / Pasta / Vegetables
Cuisine; Asia

Three-Chile Chunky Beef Chili

Three-Chile Chunky Beef Chili

Couverts6
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Equipment

  • slow cooker

Ingredients

  • 2 lb boneless beef chuck roast cut into 1-inch cubes
  • 1 large onion chopped (1 cup)
  • 2 chipotle chiles in adobo sauce from 7-oz can, chopped
  • 1 ancho chile cut into small pieces
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
  • 1 can black beans drained, rinsed

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours (or on High heat setting 4 to 5 hours).
  • Time-saver:
  • Spraying the slow cooker with cooking spray before adding the ingredients makes for easy cleanup!

Nutrition values

Calories: 420 kcal
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Course; Beef / Chili / Crockpot / Slowcooker / Main Course / One Pot Dinner

Family-Favorite Chili

Family-Favorite Chili

Couverts8
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Equipment

  • skillet 12-inch
  • slow cooker

Ingredients

  • 2 lb lean at least 80% ground beef
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 1 can 28 oz diced tomatoes, undrained
  • 1 can tomato sauce
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 can 15 to 16 oz kidney or pinto beans, drained, rinsed
  • Shredded Cheddar cheese if desired

Instructions

  • In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
  • Spray 3½- to 6-quart slow cooker with cooking spray.
  • In slow cooker, mix beef and remaining ingredients except beans and cheese.
  • Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours).
  • Stir in beans.
  • Increase heat setting to High; cover and cook 15 to 20 minutes longer or until slightly thickened.
  • Sprinkle with cheese

Notes & Wine Advice

Quick Variation:
For an alternative chili, reduce ground beef to 1 pound. Add 1 pound cooked smoked beef sausage, cut into ½-inch slices, in step 2. Substitute shredded smoked Cheddar or smoked Gouda cheese for the shredded Cheddar.

Nutrition values

Calories: 300 kcal
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Course; Beef / Chili / Main Course / One Pot Dinner