Category Archives: crockpot

Crockpot Osso Bucco

6-8 beef back ribs
3 tbsp tomato paste
1 onion, quartered
2 tomatoes
1 tbsp dried basil
1 beef bouillon
3 cups dry red wine, reduced by simmering in a pot to 1-1/2 cups
Combine above ingredients in a 4 quart crockpot, simmer on low for 4 hours. Remove fatty/oily liquid from pot and add wine, rearranging meat pieces as needed. Serve with baked potatoes and cauliflower, and bread for dipping. Mangia!

Beef & Beer Stew

A great way to use that one lingering bottle in your fridge left over after a party, when you don’t even drink beer.
1-2 lbs stewing beef cubes, frozen
1 bottle of beer (any brand)
2 tsp paprika
1 tsp thyme
1 beef bouillon
Cubed potatoes, carrots, sliced mushrooms (optional)
1 tsp flour
In a 2-quart crockpot, combine all but last two ingredients. Cook on low for 8 hours or high for 5 hours. When meat is tender, add potatoes, carrots and/or mushrooms. Stir in flour until blended, season with salt and pepper. Continue cooking on low until sauce becomes thickened.  Mangia!

Too Easy Chicken in Gravy

5 pieces chicken (drumsticks, thighs or quarter breasts), frozen
1 packet Lipton onion soup
1-1/2 cup water
1 tablespoon all-purpose flour
In 2-quart crockpot, dissolve onion soup powder in 1 cup water. Add frozen chicken pieces. Set on low for 8 hours. After 8 hours, add 2 tablespoons flour dissolved in ½ cup water and mix in. Cook for another 30-minutes to 1 hour. You can add bell peppers or other vegetables at this point, but serving with just the gravy is more than enough. Season with salt and pepper if necessary. You can save the gravy and freeze for later use. Mangia!

Beef Stew

1 lb stewing beef, cut into cubes
3 tablespoons tomato paste
2 medium tomatoes, sliced
1 medium onion, sliced
4 small carrots, cut into 1 inch thick rounds
4 bay leaves
1 beef bouillon

In a 4 quart crockpot, combine all ingredients and 1 cup of water. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper, add additional bay leaves if necessary.

Easy Braised Beef BBQ Ribs

4-6 pieces beef short ribs
1 cup of your favorite barbecue sauce*
1 cup water
2 tablespoons sugar

In a 4-quart crockpot, dissolve barbecue sauce and sugar in water. Add ribs (frozen if cooking for 8 hours, thawed if cooking for 4 hours). Set on low for 8 hours or high for 4 hours. When cooked, transfer ribs into covered container. Reduce the sauce in a pot until thick, season with salt and pepper to taste. Drizzle sauce over warm ribs. Serve with your favorite vegetables or mashed potatoes.

* This recipe was adapted from a Williams-Sonoma recipe calling for their own “smoky bacon barbecue sauce.” You’re welcome to use whichever one you like. I used a regular grocery store brand.

Related Posts Plugin for WordPress, Blogger...