Crock Pot Country Beef Stew

Ingredients:

2 lbs. stew beef or round steak, cut in 1-inch cubes
4 medium carrots, sliced
3 cut onions
6 potatoes, cut upcountry beef stew (600 x 600)
3 ribs celery, sliced
28 oz. can whole tomatoes cut up with juice
1 c. water
6 tbsp. quick cooking tapioca
3 tbsp. Worcestershire sauce
Pepper and salt to taste
Ground allspice, marjoram, thyme to taste
2 bay leaves
1 (10 oz) pkg frozen sweet peas, thawed

Directions:

Put all ingredients except peas into a slow cooker. Cover and cook on low for 8 to 10 hours. Turn to high and add frozen peas 30 to 45 minutes before serving.

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Crock Pot Ravioli Casserole

Ingredients:

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauceCrock Pot Ravioli Casserole
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh parsley

Directions:

1. Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Continue reading Crock Pot Ravioli Casserole

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Potato Broccoli Cheese Soup

Ingredients:

1 tablespoon butter
1 cup onion, chopped
1 1/2 lbs potatoes, chopped into 3/4 inch cubes
2 1/2 cups boiling watercrock pot potato broccoli cheese soup (360 x 360)
2 chicken bouillon cubes
1 (10 ounce) package frozen chopped broccoli
1 (6 ounce) package cheddar cheese, shredded

Directions:

In a 3 quart saucepan, melt butter and saute onions.

Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender. Continue reading Potato Broccoli Cheese Soup

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