BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.

Slow-Cooker BBQ Beef Stew

Jennifer S.

1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes (2-1/2 lb.), quartered
3/4 cup Barbecue Sauce, divided
1 tsp Worcestershire sauce
1 pkg. (10 oz.) frozen peas OR Substitute your favorite frozen vegetable, such as green beans, for the peas.

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with Worcestershire sauce. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

Perfect Winter Beef Stew

Jennifer S.

3/4 cup Zesty Italian Dressing
2 lb. beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb. potatoes (about 3), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.
COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels.
ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally.
REMOVE beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker. Cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook, covered, 15 min. or until sauce is thickened.
If cooking on low setting, turn up to high for last 15 min when adding the flour mixture.