Archive for the ‘Beef – Slow Cooker’ Category
Crockpot Goulash
This is an American Goulash and is from a social media friend. I made this on 16 Jul 2022 and modified it slightly to what I have available to me. Wonderful goulash, excellent flavor!
Equipment
- Slow Cooker (3½+ quart) (6 quart if doubling the recipe)
Ingredients
- 500-600 grams ground beef, (1-1¼ lb)
- 1 onion, diced
- 2 cloves garlic, minced
- 2½ cups water
- 2 cubes beef stock
- 2 cans diced tomatoes, undrained, (565 g / 20 oz each)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 tablespoon Italian seasoning, Shortcut
- ½ teaspoon salt
- 2 cups dry elbow macaroni
- 1½ cup Cheddar cheese, shredded, or more as desired
Instructions
- Heat a non stick pan and cook the beef, breaking it up with your spatula. Cook until no pink is visible, drain and add to the slow cooker.
- To the slow cooker, add the rest of the ingredients except the dry macaroni and cheese, those will be used later.
- Stir together then cover and set to High for 2 hours or Low for 4-5 hours.
- About 30 minutes before you plan to serve, add the dry macaroni and stir together. Cover and continue cooking on Low, check the macaroni at 15 minutes, and cook until just tender. Remove the bay leaves and discard those, then add the cheese and stir together.
- When the cheese is melted, serve and enjoy.
Notes
Fair cost per serving based on beef used and the amount of cheese you use. The cost of the beef will depend on if you can source locally and grind yourself, or store bought ground beef.
Shortcut: Italian Seasoning.
Variants: 1. Use ground pork or chicken in place of beef. 2. Use bulk Italian sausage in place of beef. 3. Stir in a packet of taco seasoning. 4. Use small shell pasta in place of elbow macaroni.
Rustic Beef & Ale Ragout (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 4 May 2022, very delicious, sauce is tasty! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 tablespoon extra virgin olive oil
- 750 grams beef chuck roast, boneless, cut into 1½ inch cubes, (1½ lb)
- 1 onion, cut into ½ inch wedges
- 1 cup carrot, sliced ¼ inch thick slices
- 1 green bell pepper, sliced
- 330 ml ale, or beer, (12 oz / 330 ml bottle or can)
- 1 can tomato paste, (170 g / 6 oz)
- 1 envelope Italian dressing mix, Shortcut
- 2 teaspoons beef broth powder, or 1 OXO beef cube crushed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
Instructions
- Coat the inside of your slow cooker with non stick spray or butter. Prep the beef and vegetables. I used some frozen bell pepper I had on hand, 1 red and 1 green.
- Heat the oil in a large non stick pan on medium high heat, brown beef 6-8 minutes on all sides, working in batch so you do not over crowd pan.
- As the beef is browned, add to the prepared slow cooker. I cooked the beef in 2 batches.
- Then add in the onion, carrot, and bell pepper to the slow cooker.
- After the beef is all browned and in the slow cooker, return the pan to medium high heat and whisk in the ale, tomato paste, dressing mix, broth powder, Worcestershire sauce, and sugar. Cook for just a few minutes until mixture is smooth.
- Pour mixture over the vegetables and beef in the slow cooker, give everything a stir to mix together. Cover and set to High setting for 4-5 hours or until the beef is nice and tender.
- Serve with bread or a salad, enjoy.
Notes
I will say Fair cost per serving just based on the cost of beef.
Shortcut: Italian Dressing Mix.
Hoppin John (Slow Cooker)
This is a classic southern US dish of black eyed peas and ham served over rice or even as a side dish. I made this on 17 Jan 2019 and used some variants as well, excellent dish! There is several shortcuts to lower costs as well. Links to the Shortcuts are listed in the Notes section.
Equipment
- Slow Cooker
Ingredients
- 3-4 cups cooked ham, cut into bite size pieces
- 1 medium onion, diced
- 3 cans black-eyed peas, drained, rinsed (15 oz / 425 g each), or 6 cups cooked, Shortcut
- 2¾ cups chicken broth, fresh or from powder, Shortcut
- 2-3 cloves garlic, smashed and minced
- ½ teaspoon cayenne pepper, or to taste
- salt and pepper, as desired
- hot cooked rice, for serving, if desired
Instructions
- Drain the beans and add to your slow cooker. I used cooked dry beans.
- Add remaining ingredients to your slow cooker. I added red and green bell peppers, celery, smoked ham, and bacon as variants as well as homemade chicken broth.
- Give the pot a stir then cover and set to Low setting for 4 to 6 hours but anything past 8 hours and the beans will be really soft.
- Stir the pot once an hour. Here it is at 4 hours, and it is perfect.
- Serve over rice for a main dish or serve as is without rice as a side dish. Enjoy.
Notes
Low cost per serving, especially if using leftover ham or beef, and using the shortcuts.
Shortcuts: Black Eyed Peas (Pressure Cooker), Chicken Broth.
Variants: 1. Use cooked and sliced sausage, any type you wish. 2. Use leftover cooked beef, cut into bit size piece. 3. Use chopped bacon. 4. Add a bell pepper or two and or celery.
Drunken Garlic Slow Cooker Roast
Sounds good. On my too cook list for sure.
Ingredients
- 1 - 1 1/4 kilo beef roast, or any large cut or two
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, thinly sliced
- 24 cloves garlic, smashed and minced
- 2 cubes beef boullion
- 1/2 cup hot water
- 1 cup beer
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- cornstarch slurry
Instructions
- Heat 1 tablespoon of the oil in a large heavy pan, when hot, brown the roast on both sides while seasoning with salt and pepper. Remove the roast to a plate and set aside.
- Same pan add the remaining oil and add the onions and cook until they just start to soften and wilt then add the garlic and cook a few more minutes until the onions are translucent.
- In a measuring cup, add the hot water and the bullion cubes and mix to dissolve, then pour that into the pan, also to the pan, add the beer, brown sugar, vinegar, and stir to mix well.
- Pour the mixture, carefully, into your slow cooker insert, place the roast on top of that mixture. Switch the slow cooker to Low setting for 7-8 hours. Check for tenderness at 7 hours. If needed, continue to cook until the roast is tender to your liking.
- When the roast is tender, remove from the slow cooker and place on a platter. Pour the liquid from the slow cooker into a saucepan on the stove and bring to a boil.
- While the liquid is heating, mix together a slurry of 1-2 tablespoons of cornstarch and 2-3 tablespoons of cold water, stir into the liquid until the gravy is thickened to your liking.
- Serve with mashed potatoes or pasta, spoon gravy over slices of roast and potatoes.
Notes
Figure about 300 Baht/1 kilo of beef. For 4 servings, this is about $2.20 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
5-Ingredient Crock Pot Pot Roast
This comes from a good friend and chef and there is even a shortcut for the soup mix. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 kilo beef roast
- 1 cup beef broth, fresh or from powder
- 6 small potaoes, halved
- 1-2 carrots, cut into chunks
- 2 packets beefy onion soup mix, OR make from a shortcut
Instructions
- Lightly butter your slow cooker insert, place the vegetables in the bottom. Sprinkle with one packet of onion soup mix.
- Place the beef on the vegetables, sprinkle with the second packet of soup mix. Pour in the broth around the outside. Really just takes a cup of broth, gets the steam going.
- Cover and cook on Low setting for 8-10 hours. Check at 8 hours for tenderness. If fork tender, remove and serve, if not tender, continue cooking and checking each hour until tender, for local Thai beef, trust me, 9-10 hours and you will be happy with the results.
- If you would like to make an Au Jus dipping sauce, say for roast beef sandwiches, remove the beef and vegetables from the slow cooker and add a touch less than 1/4 cup Worcestershire and 1/4 to 1/2 teaspoon garlic powder to the slow cooker juices, mix well and serve in small bowls for dipping.
Notes
The beef would cost about 300 Baht for 1 1/2 kilo. For 6 servings, this is about $1.47 per serving.
Shortcut: Beefy Onion Soup Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Slow Cooker Meatloaf
This does sound like a good way to prepare this, and a lot less heat in the kitchen as well. I will make this and report my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams ground beef
- 2 eggs
- 3/4 cup milk
- 1 cup breadcrumbs, OR make from a shortcut
- 2 teaspoons onion, diced
- 1/2 teaspoon ground sage
For the Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon prepared yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
- In a small bowl, mix together all the Glaze ingredients, set aside.
- Grease your slow cooker insert with butter.
- In the slow cooker insert, mix together the eggs, milk, breadcrumbs, onion, and sage. Add the beef and mix well, use your hands for this. Once mixed, shape into loaf in the center of the insert, with about a 1 finger width of space on the sides of the insert. There, wasn't that easy, and no mixing bowl to wash.
- Spoon the glaze over the top of the loaf.
- Cook on Low setting for 6 hours.
- Slice and serve with mashed potatoes and a vegetable for a complete meal. Think meatloaf sandwiches for leftovers.
Notes
Figure about 200 Baht for the beef. For 6 servings this is about 98 cents per serving.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Slow Cooker Italian Pot Roast
I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Ingredients
- 1 1/2 kilos beef roast
- 5 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, peeled, whole
- 1 teaspoon dried rosemary, or 2 fresh sprigs
- 4 stalks import celery, quartered
- 2 carrots, quartered
- 1 can whole peeled tomatoes
- 2 cups beef broth, fresh or from powder
- 1 cup red wine
- fresh parsley, chopped, for garnish
Instructions
- Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
- Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
- Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
- To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.
Notes
For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
Bacon Ranch Meatloaf
This sounds tasty indeed! Definitely on my to cook list! You need a large slow cooker for this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 eggs, beaten
- 1 1/4 cup milk
- 4 slices sandwich bread, torn into pieces
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 cup ketchup, plus extra for the top
- 1 1/2 kilos ground beef
- 1/2 cup onion, diced
- 2 packets dry ranch dressing mix, OR make from a shortcut
- 3-4 slices bacon, cooked crisp and crumbled
Instructions
- In a large bowl, mix together the eggs, torn bread, salt, and pepper, and let sit for 20 minutes.
- After 20 minutes, add the ketchup, onion, and ranch dressing, and mix together. Then add the beef and mix well, use your hands for this.
- Place in your slow cooker and pack down and smooth out, add ketchup to the top to your liking.
- Cover and cook on High setting for 15 minutes, then switch to Low setting for 7 hours.
- Top with crumbled bacon and serve with mashed potatoes and a vegetable for a complete meal.
Notes
Figure about 300 Baht for 1 1/2 kilos of beef. For 8 servings, this is about $1.10 per serving, very reasonable.
Shortcut: Ranch Dressing Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Spicy Beef & Bell Pepper
This sounds absolutely delicious. On my to cook list. Basic, easily available ingredients as well.
Ingredients
- 1 kilo lean beef, thinly sliced
- 2 cups bell pepper, cut into 1 inch squares
- 1/2 onion, sliced
- 1 cup beef stock, fresh or from powder
- 2 cloves garlic, smashed and minced
- 1/3 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Sriracha Chili Garlic sauce
- 1/2 cup water
- 2 tablespoons corn starch
Instructions
- Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker. Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
- Mix the broth with Sriracha, pour over the peppers and beef. Cook on Low setting for 7-8 hours or High setting for 3 1/2 to 4 hours.
- Mix the 1/2 cup water and corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley and stir.
- Serve hot over rice, pasta, or mashed potatoes.
Notes
The beef will cost about 200 Baht/kilo, if you can source from a local village market, you may get it for less. For 4 servings, this is about $1.47 per serving.
Provided by Slow Cooker Kitchen and Let the Baking Begin and the link to this recipe is here.
United States.
United States.
Beef & Noodles III
I am so looking forward to making this, this is true comfort food right here. Several shortcuts to make as well for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo beef, cut into bite size pieces
- 2 cans condensed cream of mushroom soup, OR make from a shortcut
- 1 packet au jus gravy mix, OR make from a shortcut
- 1 packet dry onion soup mix, OR make from a shortcut
- 350-500 grams frozen egg noodles, see Step 5
- 1 large can mushrooms, sliced
- 4 cups water
Instructions
- Oil or butter your slow cooker insert. From the author of this recipe: "Trust me, don't skip this step...you'll hate yourself later if you don't." I think this step is quite important.
- Add the beef to the slow cooker. In a large bowl, mix together the canned soup, gravy mix, and soup mix with 4 cups of water, pour soup mixture over the beef.
- Cover and cook for 6-8 hours, looking for very tender beef.
- About 30 to 90 minutes before serving, turn the slow cooker to High setting, add the mushrooms and egg noodles.
- For the egg noodles, if you have frozen egg noodles, add them as is, frozen, with the mushrooms. If you only have dried egg noodles, cook those in a pot of boiling water until just before tender, drain, and add those.
- Stir and squish down the noodles so they are covered with the liquid. Cover and continue to cook on High setting for 30-90 minutes to either cook the frozen noodles or heat through the cooked noodles.
- Serve.
Notes
The beef will cost about 200 Baht, if you can source this locally in a village market, you may get it cheaper. For 8 servings, this is about 74 cents per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Au Jus Mix, Onion Soup Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
