Posts Tagged ‘Tomatoes’
BARBECUE BEEF STEW
2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/CrockPot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
Posted in Crockpot Recipes, Stew Recipes | 
Tags: Barbecue, Barbeque, Beef Stock, Cornstarch, Garlic, Mushrooms, Onion, Pepper, Stew, Tomatoes | 
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Bema’s Beef Barley Vegetable Soup
| 1 ½ lbs beef shank | ¼ tsp. pepper |
| ½ tsp. minced garlic | 2 tsp. salt |
| 2 T. chopped onion | Dash of thyme |
| 2 T. vegetable oil | 2 pints stewed tomatoes |
| 1 Bay leaf | 1 T. sugar |
| 1 T. Worcestershire sauce | 1 celery stalk, chopped |
| 1 ½ cups water | 1 (16 oz) pkg frozen mixed vegetables, cooked |
| 1 ½ cups coffee | 1 cup cabbage |
| 1 (14oz) can beef broth | ½ cup barley |
Brown beef, garlic, and onion in oil. Move to a slow cooker; add oil, bay leaf, Worcestershire sauce, water, coffee, and broth. Cook covered on low heat for at let 1 hour. Remove meat and cut into small pieces. Return meat to the slow cooker; turn heat to high and add pepper, salt, thyme, tomatoes, sugar, celery, and mixed vegetables. Cover and cook for 1 to 2 hours. Add cabbage and barley in the last hour of cooking. Cook for 4 hours. Makes 6 servings.
Posted in Crockpot Recipes, Stew Recipes |
Tags: Barley, Beef, Beef Broth, Beef Shank, Cabbage, Crockpot, Garlic, Onion, Soup, Thyme, Tomatoes, Vegetables |
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