Slow-Cooker Meals for a Busy Day
Fix it and then forget about it! Start dinner in the morning, go to work, run errands, and return home to a hot meal. The recipes that make use of a slow cooker make life so much easier.
STEW BEEF AND BEER WITH ONIONS
— 2 tablespoons melted butter
— 3 lbs. lean beef stew meat
— 6 cups thinly sliced onions
— 4 minced garlic cloves
— 1 cup of water
— 1 tablespoon beef-flavored HERB-OX bouillon granules
— 1 teaspoon fresh thyme
— 2 cups dark beer — alcohol or non-alcohol
— 2 tbsp brown sugar
— 1 teaspoon Dijon mustard
— 2 tbsp cornstarch dissolved in 2 tbsp water
Brown the beef in a large skillet with butter. Brown the beef and place it in a slow cooker. Brown the onions and garlic in the skillet before adding them to the slow cooker with the beef. In a slow cooker, combine water, beef granules, thyme, beer, brown sugar, and mustard. Cook on LOW for 5–7 hours, covered. Cook for 20 minutes, or until the stew has thickened, after adding the cornstarch mixture. This recipe serves 8 people.
SHORT RIBS BARBECUED
- 6–8 short ribs (approximately 3 pounds)
— 1 thinly sliced onion
— 1 cup of water
— 2 teaspoons beef-flavored HERB-OX bouillon granules
— 1 cup smoked hickory barbecue sauce
— 3 tbsp dark brown sugar
— 1 teaspoon Dijon mustard
— Dissolve 2 tbsp cornstarch in a small amount of water
Brown the short ribs on all sides in a large skillet over medium-high heat.
Put the ribs in the slow cooker. Onions should be placed on top. Combine water, beef granules, barbecue sauce, brown sugar, and mustard in a mixing bowl. Pour the sauce over the ribs. Cook for 6–7 hours on LOW, or until the vegetables are tender. Cook for 20 minutes, or until the sauce thickens, after adding the cornstarch mixture. 4 to 6 people
SLOW-COOKER CASSEROLE WITH WILD RICE AND CHICKEN
— 1 pound boneless, skinless chicken breasts
— pieces of 3/4-inch
— 1 cup wild rice, uncooked
— 1 cup carrot shredded
— 1/2 cup onion, diced
— 1 can cream of chicken and mushroom soup (103/4 oz.)
— 1 can cream of mushroom soup (103/4 oz.)
— 2 cans (4 oz.) sliced mushrooms, drained
— 6 HORMEL Fully Cooked Bacon Slicings, crumbled
— 1 cup boiling water + 1 cube HERB-OX chicken-flavored bouillon
— 1/4 teaspoon black pepper, coarsely ground
In a large mixing bowl, mix together all ingredients. Place in a slow cooker with a capacity of 3 to 4 quarts.
Cook on LOW for 6–7 hours, or until the rice is tender and the liquid has been absorbed. Serves 6 to 8 people
SANDWICHES WITH SHREDDED BEEF
- 1 boneless eye of round beef roast (2 1/2 pounds)
— 1 medium thinly sliced onion
— 1 can (6 oz.) Italian-flavored tomato paste
— HERB-OX beef-flavored bouillon granules, 6 teaspoons
— 1/2 cup of water
— 12 Kaiser rolls
— 12 slices provolone cheese (1 ounce)
Place the roast in a slow cooker with a capacity of 3 1/2 quarts. Combine the onion, tomato paste, bouillon granules, and water in a mixing bowl. Cook for 5–6 hours on HIGH, or until the meat is tender. Remove the roast from the oven. Shred the meat with two forks. Return the meat to the cooker, stirring to coat it with the sauce. Divide the meat evenly among the Kaiser rolls. Serve with cheese on top. 12 servings
