Post by chief_cook2 on Jan 31, 2004 13:38:28 GMT -6
SLOW COOKERY RECIPE
All-Day Crockpot Beef
1 1/2 pounds Beef, *stew or roast beef
1/2 teaspoon black pepper
2 garlic cloves, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 Steak Sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
*Use any cut of beef roast desired.
Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil,
in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin
strips or circles. Place these into the bottom of crockpot. Sprinkle the
beef pieces with fresh ground black pepper, minced garlic and the onion
soup mix. Place on top of the vegetables. Mix the steak sauce and
Worcestershire sauce in a small bowl with about 1/2 cup water and
1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to
high for 30 minutes, then turn to low, cover and cook for 7-9 hours.
Freezer directions: Cut and brown beef as directed above, then cool.
Place beef into a large zip baggie. Add all other ingredients to baggie,
label and freeze for up to six months. The day before you wish to cook
this, remove from freezer and thaw overnight in refrigerator, then place
into crockpot next morning and cook as directed above.
Per serving: 332 Calories (kcal); 22g Total Fat; (60% calories from fat);
22g Protein; 10g Carbohydrate; 76mg Cholesterol; 484mg Sodium;
3g Fiber
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
All-Day Crockpot Beef
1 1/2 pounds Beef, *stew or roast beef
1/2 teaspoon black pepper
2 garlic cloves, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 Steak Sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
*Use any cut of beef roast desired.
Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil,
in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin
strips or circles. Place these into the bottom of crockpot. Sprinkle the
beef pieces with fresh ground black pepper, minced garlic and the onion
soup mix. Place on top of the vegetables. Mix the steak sauce and
Worcestershire sauce in a small bowl with about 1/2 cup water and
1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to
high for 30 minutes, then turn to low, cover and cook for 7-9 hours.
Freezer directions: Cut and brown beef as directed above, then cool.
Place beef into a large zip baggie. Add all other ingredients to baggie,
label and freeze for up to six months. The day before you wish to cook
this, remove from freezer and thaw overnight in refrigerator, then place
into crockpot next morning and cook as directed above.
Per serving: 332 Calories (kcal); 22g Total Fat; (60% calories from fat);
22g Protein; 10g Carbohydrate; 76mg Cholesterol; 484mg Sodium;
3g Fiber
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates