Crockpot Beef Stew

 This is one of my favorite winter dishes. The family loves it, and it's so easy to do.

-3 pounds of stew meat

1 – 16 oz frozen green beans

2-3 whole carrots, peeled and sliced (I use 5)

3 russet potatoes peeled and diced ( I use 5)

1/2 onion, chopped ( I used one medium onion)

2 bay leaves

salt and pepper to taste

1 14 oz can of crushed tomatoes

2 cups water

1/4 cup Worcestershire Sauce

In a 6-quart crockpot, place the stew meat and the potatoes on the bottom.

Place the green beans, onions, and carrots on top. (If green beans are frozen place after potatoes)

Pour the crushed tomatoes, Worcestershire sauce, and the water on top. Season with salt and pepper and add three bay leaves.

Cover and cook on low for 8 hours, or high for 4 hours.

Allow it to sit for a few minutes remove bay leaves and stir. before serving.

I like to serve this with whole wheat french bread. Or a toasted garlic french bread.

Baked potato Soup

 

Now, this is one the whole family loves. I always hear the bottom of the crockpot being scrapped sometime after dinner. Someone has gone to get that last bowl.

Ingredients

1 (32 oz.) bag frozen hash browns

1 (32 oz.) box chicken broth

1 (10 oz.) can cream of chicken soup

1 (8 oz.) package cream cheese, room temperature

1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish

3/4 cup crumbled bacon, plus extra for garnish. ( I buy the package of crumbled bacon.)

Parsley ( Optional)

Salt and pepper, to taste

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits, and cream cheese in the crockpot.

Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.

Place lid on the crockpot and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

Taste and adjust seasoning, if necessary. 

Garnish with parsley and/or more cheddar cheese and bacon bits.

Serve hot and enjoy!

Beef and tomato macaroni soup

 2 Tablespoons Vegetable Oil

1 Medium Yellow Onion, Finely Chopped

1 Green Bell Pepper, Finely Chopped

2 Cloves Garlic, Minced

1 Pound Ground Beef

2 Teaspoons Chili Powder

2 Teaspoons Dried Oregano

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Cans Condensed Cream of Tomato Soup

1 15 Ounces Can Can Diced Tomatoes-Undranied

32 Ounces Beef Broth

4 Cups Quantity Water

2 Cups Uncooked Pasta

INSTRUCTIONS

Heat the Vegetable oil in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the onion mixture begins to soften about 5-6 minutes. 

Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat. 

Add the chili powder, oregano, salt, and pepper and cook over medium heat for 1-2 minutes.

Baked potato soup

 

INGREDIENTS

1 (32 oz.) bag frozen hash browns

1 (32 oz.) box chicken broth

1 (10 oz.) can condensed cream of chicken soup

1 (8 oz.) package cream cheese, softened

1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish

3/4 cup crumbled bacon, plus extra for garnish

1/2 teaspoon fresh rosemary, minced

Kosher salt and freshly ground pepper, to taste

PREPARATION

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in a slow cooker.

Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.

Place lid on the slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

Serve hot and enjoy!