Full supper recipes in the crock pot

ra_mom

Mon, Oct 28 2013, 8:55 pm

seeker wrote:

Sounds good, what's in them?

We had beef and barley stew tonight.
http://imamother.com/forum/vie.....t=780

barbecue meat stew, with or without the coffee
http://www.kraftrecipes.com/re......aspx

ra_mom

Mon, Oct 28 2013, 8:56 pm

seeker wrote:

OK, maybe I'll try it then. Nothing to lose as I have the meat and no other inspirational idea what to make with it. I have something like 3/4 lb of beef so will figure out how to scale it down I guess.

Make sure to fill the crockpot, or else the stew will dry out. Go heavier on the potatoes and veggies so the crockpot is not empty.

seeker

Mon, Oct 28 2013, 9:06 pm

Oh. Seems a bit silly to fill the whole crockpot for me, DH, and the kids who will probably turn it down and eat macaroni instead (which one has done just about every night for 2 weeks now. Great for my chef self esteem.) Worth arranging company?! My crockpot is 4 quarts I believe.

Hashem_Yaazor

Mon, Oct 28 2013, 9:42 pm

Why don't you prep the whole thing, put half in a freezer bag, and half in the crockpot? Leave the other portion in the freezer.

I use the stew meat in a tomato sauce based stew with carrots, sweet potatoes, potatoes, celery, etc.
Or in a mushroom stew, or in beef/barley, or in a more Italian flavored with zucchini...no recipes, just whatever strikes my fancy!

busydev

Mon, Oct 28 2013, 10:57 pm

why dont you get a small crockpot. they cost $10-15. like 1.5qt or 2qt? thats what we use for cholent when its just us-it kept burning in the 4qt. prob cant fit chicken on the bone in there but many other stuff you should be able to.

lovely1

Mon, Oct 28 2013, 11:45 pm

mummiedearest wrote:

BBQ CHICKEN

1.5 cups ketchup

4 tbsps each: mustard, soy sauce, bbq sauce.

diced, sauteed onion- optional

sliced garlic-optional

1 quartered chicken

Mix all ingredients other than chicken. Spread chicken over bottom of pot. Pour mixture over chicken. If chicken is frozen, add a little bit of water.

6-8 hours low.

You can add some potatoes if you want. Slice them into chunks and put under the chicken.

This sauce is very good on baked chicken as well, but you'll only need half the sauce for 1 quartered chicken in the oven.

Do I need to add water if I add the potatoes under the chicken? If yes, how much water?
Also, can I add sweet potatoes together with the potatoes?

ra_mom

Tue, Oct 29 2013, 1:51 am

You really need very little liquid. The ingredients in a classic beef stew (meat, potatoes, carrots) do not soak up the liquid.
You can probably put in about 3/4 cup of liquid for your 3/4 lb. of meat. But it will end up as thin as it starts off and you will need to thicken it.
(Use a crockpot bag/liner if you won't be filling up your crock. That way you can fill it partway with water, before lining with the bag.)

seeker

Tue, Oct 29 2013, 10:02 am

Thanks. Now I am trying to figure out on a crockpot with a temperature dial that goes from 1-5 is "low" the lowEST or somewhere just above that... Afraid of leaving it on 1 and coming home to raw supper

frosting

Fri, Nov 01 2013, 3:16 am

BBQ meat recipe (from Ra_mom)
1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
2-1/2 lb. small red potatoes, quartered
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (10 oz.) frozen peas
Make It

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.

COOK on LOW 7 to 8 hours (or on HIGH 5 hours).

STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.
Kraft Kitchens Tips
Substitute
Substitute your favorite frozen vegetable, such as green beans, for the peas.
For a Milder Stew
Omit the 1/4 cup barbecue sauce added with the peas.
Substitute
Prepare using your favorite flavor of KRAFT Barbecue Sauce.

bubble gum

Mon, Nov 04 2013, 1:49 pm

ra_mom wrote:

Shredded Beef Buns these are really good

1 lb. flanken
1 small onion, sliced
1 cup mushrooms, sliced
1 medium tomato, chopped
½ cup original bar-b-q sauce (use a thick sauce, not a liquidy version)
2 tsp Italian seasoning spice
2 sandwich buns, split (French or Italian baguettes work great.)

Place steak in slow cooker; top with onions, mushrooms and tomatoes.
Combine bar-b-q sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW for 8-10 hours or on HIGH for 5 hours.

Remove steak from slow cooker; shred with fork or cut across the grain into thin strips.
Return steak to slow cooker; stir gently to evenly coat with sauce.
Place 1 bun half on each of 4 serving plates; top evenly with the steak mixture.

You can use any variety of meat cuts. Less expensive meat cuts benefit most form this cooking method.

Can you give me some examples of other cuts of meats that will work with this? London broil, Thick chuck...? Will all cuts of meat "shred" properly?

Thanks so much.

seeker

Mon, Nov 04 2013, 9:40 pm

ra_mom wrote:

Another recipe from The Coffee.

Crockpot Beef and Broccoli

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp oil
3 garlic clove, minced
2 tbsp corn starch
2 tbsp water
Fresh broccoli florets
Hot cooked rice

Place beef in crockpot.
In a small bowl combine broth, soy sauce, brown sugar, oil and garlic; pour over beef.
Cover and cook on low 6-8 hours.
Stir cornstarch and water in a cup until smooth and add to crockpot and stir well to combine.
Blanch broccoli florets and add to the crockpot and stir to combine.
Cover and cook for an additional 20 minutes on high or until thickened.
Serve over hot cooked rice.

Can I add water and have the rice cook along with the meat?

ra_mom

Mon, Nov 04 2013, 11:07 pm

seeker wrote:

ra_mom wrote:

Can I add water and have the rice cook along with the meat?

No, it will just be one large mush with very overseasoned rice.
You can use minute rice to make things easier on you though. Place 1 cup minute rice in a container. Add 1 cup boiling water. Cover and let sit 15 minutes until ready. Fluff and serve.

ra_mom

Mon, Nov 04 2013, 11:08 pm

bubble gum wrote:

ra_mom wrote:

Can you give me some examples of other cuts of meats that will work with this? London broil, Thick chuck...? Will all cuts of meat "shred" properly?

Thanks so much.

London broil works well and shreds beautifully. Cook for 8 hours.

seeker

Mon, Nov 04 2013, 11:17 pm

So the stew last week didn't go over so great. Think the last batch of the same meat chunks will be worth anything in the beef with broccoli recipe? We all like that type of flavor, I'm just worried about the meat being tough or not tasty.

ra_mom

Mon, Nov 04 2013, 11:20 pm

seeker wrote:

If you use the right amount of meat and don't halve the recipe, I think it can work with the meat chunks sliced down into thin strips.