Recipes

Porcupine Meatballs

Porcupine Meatballs

Rice adds moisture and texture to these tender meatballs. The rice cooks in the meatballs in the moist slow cooker environment.
Couverts4 servings
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Equipment

  • Crockpot

Ingredients

  • 1 tablespoon butter
  • ¼ cup minced onion
  • ¼ cup minced green bell pepper
  • ¼ cup uncooked long grain white rice
  • 1 egg
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound 80% lean ground beef
  • 1 8-ounce can tomato sauce
  • ½ cup ketchup
  • ½ teaspoon dried oregano leaves

Instructions

  • In large skillet, melt butter over medium heat. Add onion and
  • green pepper; cook and stir until crisp-tender, about 5 minutes.
  • Remove from saucepan and place in large bowl; let cool for 15
  • minutes.
  • Add rice, egg, salt, and pepper and mix well. Add beef and mix
  • just until combined. Form into 20 meatballs.
  • In same skillet, brown meatballs on all sides, about 4–5 minutes
  • total. Place in 3–4-quart slow cooker. Place tomato sauce,
  • ketchup, and oregano into skillet; bring to a simmer, scraping up
  • drippings. Pour over meatballs.
  • Cover and cook on low for 7–8 hours or until meatballs are
  • thoroughly cooked.

Notes & Wine Advice

Serve over mashed potatoes or rice.

Nutrition values

Calories: 420.59 kcal | Protein: 30.36 g | Fat: 19.53 g | Sodium: 947.34 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat

Slow-Cooked Picadillo

Slow-Cooked Picadillo

This slow-cooked picadillo is a flavorful and spicy beef mixture with raisins, olives, and almonds, perfect for tacos, enchiladas, or as a dip.
Couverts4 servings
Preparation 15 minutes
Preparation time:8 hours
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Equipment

  • 4-quart slow cooker
  • Heavy skillet
  • spoon

Ingredients

  • ¾ pound ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 14-ounce can diced tomatoes with green chiles (undrained)
  • 3 tbsp tomato paste
  • ½ cup beef stock
  • ½ cup raisins
  • 2 tsp chili powder
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 tbsp vinegar
  • ¼ tsp cinnamon
  • ¼ cup sliced pimento-stuffed green olives
  • ¼ cup slivered almonds

Instructions

  • In a heavy skillet, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink.
  • Stir frequently to break up the meat.
  • Drain any excess fat.
  • Place the browned beef mixture in a 4-quart slow cooker.
  • Add the remaining ingredients to the slow cooker: diced tomatoes, tomato paste, beef stock, raisins, chili powder, salt, cayenne pepper, vinegar, cinnamon, olives, and almonds.
  • Cover and cook on low for 7–8 hours, or until the mixture is well-blended and flavorful.
  • Serve with soft tacos, warmed tortillas, or hot cooked rice.

Notes & Wine Advice

Serving Tip:
For a twist, serve this picadillo mixture as an appetizer dip with tortilla chips.
Wine Advice:
A medium-bodied red wine like Zinfandel or a dry rosé pairs well with the rich flavors of this dish.

Nutrition values

Calories: 350 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 20 g | Sodium: 704.34 mg | Sugar: 16 g
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Course; Beef / Crockpot / Slowcooker / Main Course
Cuisine; Cuban

Beans and Meatballs

Beans and Meatballs

You can use any kind of canned beans you’d like in this easy recipe. You do need one can of pork and beans, though.
Couverts5 servings
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Equipment

  • Crockpot

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons mustard
  • 1 15-ounce can kidney beans
  • 1 15-ounce can pork and beans
  • 12 Porcupine Meatballs

Instructions

  • In large saucepan, warm olive oil over medium heat.
  • Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Add ketchup, brown sugar, and mustard and bring to a simmer.
  • Drain kidney beans and add with pork and beans to 3–4-quart
  • slow cooker. Add onion mixture and stir.
  • Prepare Porcupine Meatballs and freeze all but 12 of them. Brown
  • the 12 meatballs in the saucepan, about 4–5 minutes total, then
  • add to bean mixture. Cover and cook on low for 7–8 hours or until
  • meatballs are thoroughly cooked and tender. Serve immediately.

Nutrition values

Calories: 398.27 kcal | Protein: 21.88 g | Fat: 13.54 g | Sodium: 1089.23 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat

Tangy Apricot Cube Steaks

Tangy Apricot Cube Steaks

Sweet fruit and tangy onions are always a good combination. Add that to tender cube steaks and you have a feast!
Couverts4 servings
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Equipment

  • Crockpot

Ingredients

  • 1 pound cube steak
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup flour
  • 1 teaspoon paprika
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 onion chopped
  • ½ cup beef broth
  • â…“ cup apricot preserves

Instructions

  • Cut steak into serving-sized pieces.
  • On shallow plate, combine salt, pepper, flour, and paprika; stir to blend.
  • Dredge steaks in this mixture.
  • In large skillet, combine oil and butter over medium heat.
  • Brown steaks on both sides, turning once, about 3–4 minutes.
  • As steaks brown, place in 3-quart slow cooker.
  • When all the steaks are cooked, add onion and beef broth to skillet.
  • Cook and stir over medium heat to loosen drippings.
  • Remove from heat and add apricot preserves to skillet.
  • Pour contents of skillet into slow cooker.
  • Cover and cook on low for 7–8 hours or until meat is very tender.

Notes & Wine Advice

Serve meat with sauce.

Cube Steak

Cube steaks are usually made of round steak, cut about ½-inch
thick and run through a machine which pierces the steak with
lots of needles. This helps break the fibers of the meat, resulting
in a tender finish. You can also make cube steaks by cutting
your own steaks and pounding them with a meat mallet. Or cook
them in the slow cooker.

Nutrition values

Calories: 409.48 kcal | Protein: 39.82 g | Fat: 16.39 g | Sodium: 431.16 mg
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Course; Beef / Crockpot / Slowcooker / Fruit / Main Course / Meat

Beefy Baked Beans

Beefy Baked Beans

Canned beans are an inexpensive and nutritious way to feed a crowd. Serve this over hot cooked rice for a hearty and filling dinner.
Couverts5 servings
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Equipment

  • Crockpot

Ingredients

  • ¾ pound 80% lean ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 16-ounce cans baked beans, drained
  • 1 15-ounce can black beans, drained
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • â…“ cup ketchup
  • â…“ cup barbecue sauce

Instructions

  • In large skillet, brown ground beef, stirring to break up meat.
  • Drain well and place in 4-quart slow cooker.
  • Add all remaining ingredients and stir gently.
  • Cover and cook on low for 8–9 hours.
  • If sauce needs thickening, remove cover and cook on high for 20–30 minutes.

Nutrition values

Calories: 477.46 kcal | Protein: 25.68 g | Fat: 14.55 g | Sodium: 920.13 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat

Mexicali Rice and Beef

Mexicali Rice and Beef

This hearty and rich casserole is perfect for a cold winter night. Serve it with some warmed flour tortillas, a green salad with a mild Ranch salad dressing, and a bakery cake for dessert.
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Equipment

  • Crockpot

Ingredients

  • ¾ pound ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup long grain brown rice
  • 1 cup Beef Stock
  • ½ cup water
  • 2 teaspoons chili powder
  • 1 green bell pepper chopped
  • 1 jalapeño pepper minced
  • 1 8-ounce can tomato sauce
  • 2 tablespoons taco sauce
  • ¼ teaspoon pepper
  • ½ cup shredded Colby cheese

Instructions

  • In heavy saucepan, cook ground beef with onion and garlic until beef is browned.
  • Place in 4-quart slow cooker and add rice, bell peppers, and jalapeño.
  • Pour Stock, water, chili powder, tomato sauce, pepper, and taco sauce into saucepan and bring to a simmer, scraping up pan drippings.
  • Pour into slow cooker, cover, and cook on low for 7–8 hours or until rice is tender.
  • Sprinkle with cheese, cover and let stand for 10 minutes, then serve immediately.

Notes & Wine Advice

Rice in the Slow Cooker
White rice of any type doesn’t cook very well in the slow cooker, unless it’s mixed in with meat, like Porcupine Meatballs . Brown rice and wild rice, which both take about 40–50 minutes to cook
on the stovetop, do work well in the slow cooker. Follow
directions carefully and cook just until the rice is tender.

Nutrition values

Calories: 406.32 kcal | Protein: 19.62 g | Fat: 15.93 g | Sodium: 504.22 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat / Rice

Slow-Cooked Beef Carbonnade

Slow-Cooked Beef Carbonnade

This rich, hearty beef carbonnade gets its depth of flavor from beer, making it a perfect stew to enjoy over noodles or with crusty bread.
Couverts6 servings
Preparation 15 minutes
Preparation time:9 hours
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Equipment

  • 4-quart slow cooker
  • large saucepan
  • Mixing spoon
  • Sharp knife

Ingredients

  • 1 pound beef top round steak cut into 1-inch pieces
  • 3 tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 onions chopped
  • 4 cloves garlic chopped
  • 1 cup beer
  • 1 tsp dried thyme
  • 3 carrots sliced
  • 3 cups beef stock
  • â…“ cup dried potato flakes
  • 1½ cups egg noodles

Instructions

  • Cut the beef into 1-inch pieces and toss with flour, salt, and pepper.
  • Heat olive oil and butter in a large saucepan.
  • Brown the beef in batches, about 5–6 minutes per batch.
  • Once browned, remove the beef and set aside.
  • In the same pan, cook the chopped onions and garlic in the drippings for about 3 minutes, stirring to scrape up the browned bits from the bottom of the pan.
  • Transfer the onion mixture to a 4-quart slow cooker.
  • Add the beef, beer, thyme, carrots, and beef stock.
  • Cover and cook on low for 8–9 hours, or until the beef is tender and the vegetables are cooked through.
  • Stir in the dried potato flakes and egg noodles.
  • Turn the heat to high and cook for 10–12 minutes, or until the noodles are tender and the stew has thickened.
  • Stir well and serve hot.

Notes & Wine Advice

Serving Tip:
Serve over egg noodles or with crusty bread to soak up the rich stew.
Wine Advice:
Pair with a hearty Belgian-style beer or a rich red wine like Cabernet Sauvignon to complement the flavors.

Nutrition values

Calories: 480 kcal | Carbohydrates: 40 g | Protein: 35 g | Fat: 20 g | Sodium: 511.76 mg | Sugar: 6 g
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Course; Beef / Crockpot / Slowcooker / Main Course / Stew
Cuisine; Belgium

Tex-Mex Meatloaf

Tex-Mex Meatloaf

You can use plain or flavored tortilla chips in this easy meatloaf as you’d like. If you don’t have a meat thermometer, cook until the juices run clear and the meatloaf is no longer pink in the center.
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Equipment

  • Crockpot

Ingredients

  • ½ cup finely crushed tortilla chips
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • teaspoon pepper
  • 2 tablespoons buttermilk
  • 1 egg
  • ¼ cup salsa
  • ½ pound ground beef
  • ½ pound pork sausage
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • ¼ teaspoon Tabasco sauce

Instructions

  • In large bowl, combine tortilla chips, chili powder, oregano, pepper, buttermilk, egg, and salsa; mix well.
  • Stir in beef and sausage until just mixed.
  • Form into an 8-inch ball.
  • Tear off two 24-inch sheets of heavy-duty foil and fold into thirds lengthwise.
  • Place crosswise in bottom of 4-quart slow cooker.
  • Place meatloaf on top.
  • In small bowl, combine ketchup, mustard, and Tabasco.
  • Spread over meatloaf.
  • Cover slow cooker.
  • Cook on low for 7–8 hours or until meat thermometer registers 165°F.
  • Using the foil, carefully lift the meatloaf out of the slow cooker.
  • Drain on paper towels for 10 minutes, then slice to serve.

Notes & Wine Advice

Meatloaf Tips

The critical steps to making meatloaf are to make sure you do
not overwork the meat, as this compacts the mixture and makes
the meatloaf tough. Remove the meatloaf from the slow cooker,
place on serving platter, and let the meatloaf stand, covered with
foil, for about 10 minutes so the juices can redistribute.

Nutrition values

Calories: 365.54 kcal | Protein: 17.79 g | Fat: 20.54 g | Sodium: 528.71 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat

Slow-Cooker Beef Rouladen

Slow-Cooker Beef Rouladen

Beef, thinly pounded and stuffed with vegetables, makes an excellent main dish for entertaining.
Couverts4 servings
Deel op Facebook Print Recipe

Equipment

  • Crockpot

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1¼- pounds bottom round steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon vegetable oil
  • cup Beef Stock
  • 1 8-ounce can tomato sauce
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • In large skillet, melt 1 tablespoon butter over medium heat.
  • Add onion, garlic, and carrots; cook and stir until tender, about 7 minutes.
  • Remove from heat and place in medium bowl; let cool for 15 minutes.
  • Meanwhile, cut round steak into 4 equal portions.
  • Trim excess fat, then place between sheets of waxed paper and pound until ¼-inch thick.
  • Divide onion mixture on beef. Roll up, enclosing filling; secure with toothpicks.
  • On plate, combine flour, salt, and pepper and mix.
  • Dredge beef rolls in flour mixture. In same skillet, heat vegetable oil.
  • Brown beef rolls on all sides.
  • Place beef rolls in 4-quart slow cooker.
  • Deglaze skillet with Stock; add tomato sauce, mustard, and Worcestershire sauce and bring to a simmer.
  • Pour into slow cooker.
  • Cover and cook on low for 7–8 hours or until beef is tender.

Notes & Wine Advice

Serve Rouladen with sauce.

Nutrition values

Calories: 409.23 kcal | Protein: 48.12 g | Fat: 14.81 g | Sodium: 487.18 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat