Time 7h50m Yield 12 Number Of Ingredients 15 Steps:
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker. Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir. Cover; cook on Low heat setting 7 to 8 hours. Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
Time 12h30m Yield 6 Number Of Ingredients 13 Steps:
Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 10 to 12 hours. Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
Number Of Ingredients 16 Steps:
MEAT AND VEGGIES Heat the oil in a large and deep skillet (I used a large cast iron skilleover medium-high heat. When the oil is heated up, place the beef into the hot pan. Brown beef until all sides have a nice sear on them (do not stir too much as the beef will not sear properly). Add in the onions, carrots and celery (do not stir too much, or the beef will not brown properly). Toss in the dried herbs, if using. Pour the red wine into the pan, scratching the browned bits off the bottom. Add the salt and pepper. Cook until thickened, about 1 minute. Add the tomato sauce. Bring to a boil. Check the seasoning and add more salt and pepper, if needed. Remove to a 5-6 quart slow cooker. SLOW COOKER Carefully transfer to a 5-6 quart slow cooker. Add the tomato sauce on top of the meat and veggies. Add in the bay leaves and rosemary sprig. Stir it all gently together to make sure the sauce goes to the bottom of the meat and veggies. COOK Cook the stew on LOW for 8 hours or on HIGH for 4 hours. Adjust seasoning as needed. Either finish cooking with the lid open (if you want a thicker stew)or keep lid closed if you want it soupier. Before serving, discard the bay leaves and rosemary sprig.
Time 4h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Coat slow cooker with a light layer of cooking spray. Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini. Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot. Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart. Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through. Ladle stew into bowls and garnish with basil.
Time 1h5m Yield 6 Number Of Ingredients 4 Steps:
Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.
Time 4h25m Yield 8 Number Of Ingredients 15 Steps:
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic. Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables. Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Time 5h Yield Serves 4 to 6 Number Of Ingredients 11 Steps:
Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours. Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.
Time 10h15m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Trim fat from roast and cut into 1" cubes. Layer beef, onions, and peppers in crock pot. Pour spaghetti sauce on top. Cover and cook on low 9-10 hours. Serve over hot cooked pasta.
