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Answers: to be cooked in a crock pot?

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VEGETABLE BEEF STEW (for crock pot)
4 lb. rump roast, cut in cubes
2 medium potatoes, diced
2 cups water
4 beef bouillon cubes
1/2 head of cabbage
3 carrots, cut 1/4 inch thick
1 can corn, drained
1 can green beans, drained
1 can tomato juice
1. Heat a skillet until it is very hot.
2. Sear the roast cubes until they are browned on all sides.
3. Add the bouillon cubes to boiling water. Stir until they are completely dissolved.
4. Add all ingredients to a crockpot and cook on high all day.

Quick and easy!

nfd?

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Here is a good recipe. Enjoy!

Slow Cooker Stew

INGREDIENTS
4 carrots, chopped
2 potatoes, peeled and cubed
1 cup sliced fresh mushrooms
1 onion, chopped
3 stalks celery, chopped
3 pounds cubed stew meat
1 packet dry onion soup mix
1 (10.75 ounce) can condensed golden mushroom soup
1 3/4 cups water


DIRECTIONS
Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
Add water as needed so that the liquid comes just to the bottom of the meat.
Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

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Beef Stew( Daube Provincial) French Beef Stew
Place 2 TBSP oil in a Dutch oven or stew pot
cut 2 medium onions, 2 med. carrots in 2" chunks, 2 tomatoes sliced, I add 3 potatoes cut in chunks
2 lb stewing beef cubed
2 cloves garlic
3 sprigs parsley 1/4 tsp thyme
1 tsp salt
1/8 tsp pepper
1 cup dry red wine
Dip your beef in flour and saute in oil
remove from pot for a moment
put more oil into stew pot and add onions, carrots, potatoes, and tomatoes into pot
Add meat in neat layers
sprinkle with seasonings
Add wine and cover and simmer gently or bake in oven at 325 degrees for 2 hours until tender.

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ITALIAN CROCKPOT BEEF STEW

2 large onions cut into 1/2-inch wedges (2 cups)
1 3-1/2-lb. boneless beef chuck pot roast, cut into 1-inch cubes
3/4 c. dry red wine or lower-sodium beef broth
1/4 c. tomato paste
3 Tbsp. balsamic vinegar or cider
2 (3-inch) cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp. ground allspice
3/4 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
2 lb. (about 4 1/2 cups) butternut squash, peeled, seeded and cut into 1-1/2-inch pieces
3-4 carrots, peeled and sliced
2 large cooking apples, cored and cut into 1/2-inch wedges (such as Granny Smith)
4 c. hot cooked mashed potatoes (optional)

Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve beef stew with mashed potatoes if desired. Makes 8 servings.

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