Fix-It and Forget-It Pink Cookbook (42 page)

2 lbs. round steak, cut ½-inch thick

1 tsp. salt

¼ tsp. pepper

1 onion, thinly sliced

3-4 potatoes, pared and quartered

16-oz. can French-style green beans, drained

1 clove garlic, minced

10¾-oz. can tomato soup

14½-oz. can tomatoes

1. Season roast with salt and pepper. Cut into serving pieces and place in slow cooker.
   
2. Add onion, potatoes, green beans, and garlic. Top with soup and tomatoes.
   
3. Cover and cook on Low 8-10 hours, or High 4-5 hours. Remove cover during last half hour if too much liquid has collected.
   

Trudy Kutter

Corfu, NY

2 lbs. boneless beef, cubed

4-6 celery ribs, sliced

6-8 carrots, sliced

6 potatoes, cubed

2 onions, sliced

28-oz. can tomatoes

¼ cup minute tapioca

1 tsp. salt

¼ tsp. pepper

½ tsp. dried basil,
or
oregano

1 garlic clove, pressed,
or
minced

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   

Variation:

Add 2 10½-oz. cans beef gravy and ½ cup water in place of the tomatoes. Reduce tapioca to 2 Tbsp.

Karen Ceneviva

Seymour, CT

10½-oz. can tomato soup

10½-oz. can beef broth

½ cup water

1 tsp. dry Italian seasoning

½ tsp. garlic powder

14½-oz. can Italian diced tomatoes

3 large carrots (¾ lb.), cut into 1-inch pieces

2 lbs. stewing beef, cut into 1-inch cubes

2 15½-oz. cans white kidney (cannellini) beans, rinsed and drained

1. Mix all ingredients, except beans, in slow-cooker.
   
2. Cover. Cook on High 4-5 hours, or on Low 8-9 hours, or until vegetables and beef are tender.
   
3. Stir in beans. Cover. Cook on High for final 10 minutes of cooking time.
   

Judy Koczo,
Plano, IL

L. Jean Moore,
Pendleton, IN

Judy Wantland

Menominee Falls, WI

2 lbs. stewing meat, cubed

5 carrots, sliced

1 onion, diced

3 ribs celery, diced

5 potatoes, cubed

28-oz. can stewed tomatoes

¹
/
₃
-½ cup quick-cooking raw tapioca

2 tsp. salt

½ tsp. black pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 10-12 hours or on High 5-6 hours.
   

Variations:

1. Add 1 whole clove and 2 bay leaves to stew before cooking.

L. Jean Moore,

Pendleton, IN

2. Add 1 cup frozen peas 1 hour before end of cooking time.

Judy Wantland,

Menomonee Falls, WI

Tracy Supcoe

Barclay, MD

²
/
₃
cup flour

1½ tsp. salt

¼ tsp. pepper

1-2 lbs. stewing meat, cubed

oil

14½-oz. can diced tomatoes

8-oz. can tomato sauce

14½-oz. can beef broth

2 Tbsp. Worcestershire sauce

1 bay leaf

2 tsp. Kitchen Bouquet

2 Tbsp. dried parsley

1 tsp. Hungarian sweet paprika

4 celery heart ribs, chopped

5 mushrooms, sliced

3 potatoes, cubed

3 cloves garlic, minced

1 large onion, chopped

1. Combine flour, salt, and pepper in bowl. Dredge meat in seasoned flour, then brown in oil in saucepan. Place meat in slow cooker.
   
2. Combine remaining ingredients in bowl. Pour over meat and mix well.
   
3. Cover. Cook on High 5-6 hours, or Low 10-12 hours. Stir before serving.
   

Frances B. Musser,

Newmanstown, PA

1½ lbs. venison,
or
beef, cubes

2 Tbsp. oil

1 medium onion, chopped

4 carrots, peeled and cut into 1-inch pieces

1 rib celery, cut into 1-inch pieces

4 medium potatoes, peeled and quartered

12-oz. can whole tomatoes, undrained

10½-oz. can beef broth

1 Tbsp. Worcestershire sauce

1 Tbsp. parsley flakes

1 bay leaf

2½ tsp. salt

¼ tsp. pepper

2 Tbsp. quick-cooking tapioca

1. Brown meat cubes in skillet in oil over medium heat. Transfer to slow cooker.
   
2. Add remaining ingredients. Mix well.
   
3. Cover. Cook on Low 8-9 hours.
   

Variations:

1. Substitute 1½ tsp. garlic salt and 1 tsp. salt for 2½ tsp. salt.

2. For added color and flavor, add 1 cup frozen peas 5 minutes before end of cooking time.

Elizabeth L. Richards

Rapid City, SD

2½ lbs. lean beef chuck, cubed

1 medium to large onion, cut in 1-inch pieces

8-12 small red potatoes,
or
potato chunks

4-6 carrots, cut in 1-inch pieces

2 large ribs celery, cut in 1-inch pieces

2 Tbsp. Worcestershire sauce

¼ cup red wine,
or
water

3 Tbsp. brown sugar

1 tsp. salt

½ tsp. pepper

¹
/
₈
tsp. allspice

¼ tsp. dried marjoram

¼ tsp. dried thyme

2 bay leaves

6 Tbsp. minute tapioca (use only 5 Tbsp. if using water instead of red wine)

28-oz. can diced tomatoes

1. Layer all ingredients in slow cooker in order given.
   
2. Cover. Cook on High 6 hours.
   

Garnish with
parsley
immediately before serving.