Barbeque Beef Stew In A Crockpot
| * 2 lbs. stew meat * 3 tbsp. oil * 1 c. onion, sliced * 1/2 c. green pepper, chopped * 1 lg. clove garlic * 1/2 tsp. salt * 1/8 tsp. pepper * 2 c. beef stock * 1 can (8 oz.) tomatoes * 1 can (4 oz.) mushrooms * 1/3 c. barbecue sauce * 3 tbsp. cornstarch * 1/4 c. cold water |
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Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
APPLE BROWN BETTY (Crockpot Recipe)
| * 3 lbs. cooking apples * 10 slices of bread, cubed (about 4 cups) * 1/2 tsp. cinnamon * 1/4 tsp. nutmeg * 1/8 tsp. salt * 3/4 c. brown sugar * 1/2 c. butter or margarine, melted |
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Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
