Posts Tagged ‘stew’

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Japanese Beef Stew

January 22, 2010

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

Cook Time
10-12 hours on LOW
6-8 hours on HIGH
Slow Cooker
4 – 4.5 Quarts
5 – 5.5 Quarts
Yields
6-8 servings

Ingredients

2 tablespoons vegetable oil
2 pounds beef stew meat, cut in 1-inch cubes
1 cup water
1/2 cup Japanese sake (or dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
4 medium carrots, peeled and sliced on the bias
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped

Directions

1. In a large skillet placed on stovetop set to medium-high heat, add oil.
2. Once the oil is hot, sear beef on all sides, turning as each piece browns.
3. Transfer the beef to the stoneware and place on slow cooker heating base. Add all of the remaining ingredients and mix well.
4. Cover and cook on High for 4 to 6 hours or on Low for 10 to 12 hours.

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Crock Pot Multi-Meat Stew

January 13, 2010

Works with any meat or meat combination (best with cubed beef)

Great for throwing together dinner with whatever is available in your freezer

Ingredients:

2 lbs (approx) meat, frozen – whatever kind you like, I have used a combination of meats in the same meal, such as ground beef, strip steaks, rib-eye, chicken, etc.
2 cans diced tomatoes
1 baking potato
1/2 sweet onion
1 small bag peas and carrots
1/2 bag cut green beans
seasonings to taste (salt, pepper, garlic, Mrs. Dash, Accent)

Directions:

Put frozen meat in crock pot

Season liberally with salt, pepper, garlic, Mrs. Dash, meat tenderizer – whatever seasonings float your boat

Cover meat completely with two cans diced tomatoes (the tomatoes will help to break down the meat so it shreds nicely)

Cut potato and add to crock pot

Cut onion and add to crock pot

Cover potatoes and onions with frozen veggies (they will add moisture to the potatoes and onions until the meat is broken down enough to stir)

Cover and slow cook for 10 hours on low heat

Halfway through cooking, stir to make sure everything is covered nicely with liquid, and to help meat begin to shred, if necessary

Optional: about 30 minutes before serving, add shredded cheddar cheese