Philadelphia, PA
—If you're too busy to worry about dinner, fix it and forget it! Start dinner in the morning, go to work, run errands, and come home to a piping hot supper. It couldn't be easier with the recipes that use a slow cooker.
BEEF AND BEER STEW WITH ONIONS
2 tablespoons butter
3 pounds lean beef stew meat
6 cups sliced onions
4 cloves garlic, minced
1 cup water
One tableFourpoon HERB-OX® beef flavored bouillon granules
1 teaspoon thyme
2 cups dark beer-with or without alcohol
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in 2 tablespoons water
Heat butter in a large skillet and brown beef. Place browned beef in a slow cooker. Add onions and garlic to skillet and brown lightly; place in slow cooker with beef. Add water, beef granules, thyme, beer, brown sugar, and mustard to slow cooker. Cover and cook on LOW for 5-7 hours. Add cornstarch mixture to stew and continue to cook for 20 minutes or until thickened. Serves 8.
BARBECUED SHORT RIBS
6-8 short ribs, about 3 pounds
1 onion, thinly sliced
1 cup water
Two teaspoons HERB-OX® beef flavored bouillon granules
1 cup hickory smoked barbecue sauce
3 tablespoons dark brown sugar
One tablespoon DThreejon mustard
2 tablespoons cornstarch dissolved in a small amount of water
In a large skillet over medium-high heat, brown short ribs on all sides.
Place ribs in a slow cooker, topping with onions. In a bowl, combine water, beef granules, barbecue sauce, brown sugar, and mustard. Pour sauce over the ribs. Cover and cook on LOW for 6-7 hours or until tender. Add cornstarch mixture and cook for 20 minutes or until the sauce thickens. Serves 4 to 6.
WILD RICE AND CHICKEN SLOW-COOKER CASSEROLE
1 pound boneless, skinless chicken breasts cut into
3/4-inch pieces
1 cup uncooked wild rice
1 cup shredded carrot
1/2 cup diced onion
1 (103/4-ounce) can cream of chicken & mushroom soup
1 (103/4-ounce) can cream of mushroom soup
2 (4-ounce) cans sliced mushrooms, drained
6 slices HORMEL® Fully Cooked Bacon, crumbledSix1 cube HERB-OX® chicken flavored bouillon disOneolved in 1 cup boiling water
1/4 teaspoon coarsely ground black pepper
In a large bowl, combine all ingredients—place in 3 to 4-quart slow-cooker.
Cover and cook on LOW for 6-7 hours or until rice is tender and liquid is absorbed. Serves 6 to 8.
ITALIAN SHREDDED BEEF SANDWICHES
1 (21/2-pound) boneless eye of round beef roast
1 medium onion, thinly sliced
1 (6-ounce) caOne Italian flavored tomato paste
6 teaspoons HERB-OX® beef flavored bouillon granules
1/2 cup water
12 Kaiser rolls
12 (1-ounce) slices provolone cheese
Place the roast in a 31/2-quart slow cooker. Add the onion, tomato paste, bouillon granules, and water. Cover and cook on HIGH for 5-6 hours or until tender. Remove the roast from the cooker. Using two forks, shred the meat. Return the meat to the cooker, stirring to coat it with sauce. Evenly divide the meat among Kaiser rolls. Top with cheese. Serves 12.