Let's have stew tonight! Right here are three convenient and pretty completely different recipes for stew you can make in your crockpot.
Recipe #1 - BARBEQUE BEEF STEW
* two lbs. stew meat* three tbsp. oil* 1 c. onion, sliced* 1/two c. green pepper, chopped* 1 lg. clove garlic* 1/two tsp. salt* 1/8 tsp. pepper* two c. beef stock* 1 can (8 oz.) tomatoes* 1 can (four oz.) mushrooms* 1/three c. barbecue sauce* three tbsp. cornstarch* 1/four c. cold water
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 just before serving. Serve over hot cooked rice.
Recipe #two - BRUNSWICK STEW
1 Chicken, three lbs, cut up2 quarts Water1 Onion, chopped2 cups Ham cooked, cubed3 Potatoes, diced2 cans Tomatoes 16 oz, ea, cut up10 ounces Lima beans, frozen and thawed10 ounces Corn complete kernel, frozen, partially thawed2 teaspoons Salt1 teaspoon Sugar1/four teaspoon Pepper1/two teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for four to 5 hours or till chicken is carried out. Lift chicken out of pot take away meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Tends to make 8 servings.
Recipe #three - CROCKPOT CHICKEN STEW
two lb Chicken breasts/skinless Boneless/ cut in 1" cubes2 c Fat-no cost chicken broth3 c Potatoes peel, cube1 c Onion chop1 c Celery sliced1 c Carrots sliced thin1 ts Paprika1/two ts Pepper1/two ts Rubbed sage1/two ts Dried thyme6 oz No-salt-added tomato paste1/four c Cold water3 tb Cornstarch
In a slow cooker, combine the initially 11 components cover and cook on HIGH for four hours. Mix water and cornstarch till smooth stir into stew. Cook, covered, 30 minutes more or till the vegetables are tender.
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