Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (13 page)

24-oz. jar,
or
3 cups, spaghetti sauce

1. Place beef in slow-cooker. Cover with water.

2. Cover. Cook on Low overnight, or for approximately 8 hours, until tender.

3. Remove meat and allow broth to cool.

4. Skim fat from cooled broth.

5. Return broth to slow cooker. Add frozen vegetables, cabbage, onion, and spaghetti sauce to broth.

6. Cover. Cook on High approximately 6 hours, or until vegetables are done to your liking.

7. Cut cooked roast into small pieces. Return to broth and vegetable mix.

8. Cook until mixture is hot, about 30 more minutes.

Sharon’s Vegetable Soup

Sharon Wantland

Menomonee Falls, WI

Makes 6-8 servings

Prep. Time: 25 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 5½- to 6-qt.

46-oz. can tomato juice

5 beef bouillon cubes

4 celery ribs, sliced

4 large carrots, sliced

1 onion, chopped

¼ head of cabbage, chopped

1-lb. can green beans

2 cups water

1 lb. beef stewing meat, browned

4-oz. can sliced mushrooms

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8 hours, or until meat and vegetables are tender.

Winter’s Night Beef Soup

Kimberly Jensen

Bailey, CO

Makes 8-12 servings

Prep. Time: 25 minutes

Cooking Time: 6½ hours

Ideal slow-cooker size: 5-qt.

1-lb. boneless chuck, cut in ½-inch cubes

1-2 Tbsp. oil

28-oz. can tomatoes

2 carrots, sliced

2 ribs celery, sliced

1 small onion, coarsely chopped

4 cups water

½ cup red wine

4 beef bouillon cubes

2 tsp. garlic powder

1 tsp. pepper

1 tsp. dry oregano

½ tsp. dry thyme

1 bay leaf

¼-½ cup couscous

1. Brown beef cubes in oil in skillet.

2. Place vegetables in bottom of slow cooker. Add beef.

3. Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.

4. Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.

Variation:

Add zucchini or mushrooms to the rest of the vegetables before cooking.

Old-Fashioned Vegetable Beef Soup

Pam Hochstedler

Kalona, IA

Makes 8-10 servings

Prep. Time: 25 minutes

Cooking Time: 6-9 hours

Ideal slow-cooker size: 4-qt.

1-2 lbs. beef short ribs

2 qts. water

1 tsp. salt

1 tsp. celery salt

1 small onion, chopped

1 cup diced carrots

½ cup diced celery

2 cups diced potatoes

1-lb. can whole kernel corn, undrained

1-lb. can diced tomatoes and juice

1. Combine meat, water, salt, celery salt, onion, carrots, and celery in slow cooker.

2. Cover. Cook on Low 4-6 hours.

3. Debone meat, cut into bite-sized pieces, and return to pot.

4. Add potatoes, corn, and tomatoes.

5. Cover and cook on High 2-3 hours.

Texican Chili

Becky Oswald

Broadway, VA

Makes 15 servings

Prep. Time: 20 minutes

Cooking Time: 9-10 hours

Ideal slow-cooker size: 5- to 6-qt.

8 bacon strips, diced

2½ lbs. beef stewing meat, cubed

28-oz. can stewed tomatoes

14½-oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16-oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

¼ cup minced fresh parsley

1 Tbsp. chili powder

1 tsp. salt

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.

Chipotle Chili

Karen Ceneviva

Seymour, CT

Makes 8 servings

Prep Time: 10-15 minutes

Cooking Time: 4-9 hours

Ideal slow-cooker size: 3½-qt.

16-oz. jar chipotle chunky salsa

1 cup water

2 tsp. chili powder

1 large onion, chopped

2 lbs. stewing beef, cut into ½-inch pieces

19-oz. can red kidney beans, rinsed and drained

1. Stir all ingredients together in slow cooker.

2. Cover. Cook on High 4-5 hours or on Low 8-9 hours, until beef is fork-tender.

Forgotten Minestrone

Phyllis Attig

Reynolds, IL

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 7½-9½ hours

Ideal slow-cooker size: 7-qt.

1 lb. beef stewing meat

6 cups water

28-oz. can tomatoes, diced, undrained

1 beef bouillon cube

1 medium onion, chopped

2 Tbsp. minced dried parsley

1½ tsp. salt

1½ tsp. dried thyme

½ tsp. pepper

1 medium zucchini, thinly sliced

2 cups finely chopped cabbage

16-oz. can garbanzo beans, drained

1 cup uncooked small elbow,
or
shell, macaroni

1. Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.

2. Cover. Cook on Low 7-9 hours, or until meat is tender.

3. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetables are tender.