Venison or Beef Stew in Slow Cooker

Makes 6 servings for this beef stew in slow cooker.Ingredients:

1½ lbs. venison or beef stew cubes
2 tablespoons vegetable oil
1 medium onion,chopped
4 carrots,peeled and cut into 1-inch pieces
1 rib celery,cut into 1-inch pieces
4 potatoes,peeled and quartered
12-oz. can whole tomatoes,undrained
10½-oz.can beef broth
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 bay leaf
2½ teaspoons salt
1/4 teaspoon pepper
2 tablespoons quick-cooking tapioca

Venison or Beef Stew in Slow Cooker (Cooking method)

1.Brown meat cubes in nonstick skillet in vegetable oil over medium heat.Transfer to slow cooker.

2.Add remaining ingredients and mix well.Cover and cook on Low 8-9 hours.beef stew in slow cooker

Variations for beef stew in slow cooker:

1.Substitute 1½ teaspoons garlic and 1 teaspoon salt to 2½ teaspoons salt.2.For added color and flavor,add 1 cup frozen peas 5 minutes before end of cooking time.

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Cooking Method:

1. Mix the flour,salt and pepper and dredge the chicken breasts with the seasoned flour.Dip them in the egg lightly beaten with the water and then coat with a mixture of the cheese and crumbs.Refrigerate 1 hour or more.
2. In a large skillet heat 1/4 pound of the butter,add the chicken and brown on both sides.Lower heat,cover and cook until tender,about 25 minutes.
3. meanwhile,chop the spinach coarsely and season with the lemon juice.Pile the spinach on a platter,arrange the chicken breasts on top and keep hot.
4. To the skillet add 2 tablespoons of remaining butter and the mushrooms and saute until the mushrooms are tender.Spoon over the chicken.
5. Brown the remaining butter in the same pan and pour through a fine sieve over the dish.Sprinkle with chopped parsley.

Slow Cooker Roast Beef

Makes 6 servings for this slow cooker roast beef.Ingredients:
2½-3 lb. bottom round roast
2 cups water
2 beef bouillon cubes
½ teaspoon cracked pepper
¼ cup flour
½ teaspoon salt
¾ cup cold water
Cut roast into 6-8 pieces and place in slow cooker.Add water and bouillon cubes.Sprinkle with pepper.Cover.Cook on High 2 hours.Reduce heat to Low and cook 4-5 hours,or until meat is tender.
Dissolve flour ans salt in cold water.Remove roast from cooker and keep warm.Stir flour paste into hot broth in cooker until smooth.Cover and cook on High for 5 min.Serve gravy with sliced roast beef.

Slow Cooker Beef Pot Roast

Makes 6-8 servings for this slow cooker beef roast.Ingredients:
3-4-lb.chuck beef roast
1 envelope dry onion-mushroom soup mix
10¾-oz. can cream of celery soup
1 soup can water
2-3 tablespoons flour
2-3 beef bouillon cubes
1 medium onion,chopped
Combine all ingredients in slow cooker.Cover.Cook on Low 10-12 hours.
Variations:Use leftover meat to make soup.Add one large can tomatoes and any leftover vegetables you have in hand.Add spices such as minced onion,garlic powder,basil,bay leaf,celery seed.To increase the liquid,use V-8 juice ans season with 1-2 tablespoons butter for a richer soup base.Cook on Low 6-12 hours.If you wish,stir in cooked macaroni or rice just before serving.

Slow Cooker Savory Sweet Roast

Makes 6-8 servings for this slow cooker beef roast.Ingredients:
3-4 lb. blade,or chuck roast
oil
1 onion,chopped
10¾-oz. can cream of mushroom soup
½ cup water
¼ cup sugar
¼ cup vinegar
2 teaspoons salt
1 tablespoon prepared mustard
1 teaspoon Worchestershire sauce
Brow meat in oil on both sides in saucepan.Put in slow cooker.Blend together remaining ingredients.Pour over meat.Cover.Cook on Low 12-16 hours.

Chicken Toast

This roast beef recipe belongs to Russian cuisine.To cook it we take the following ingredients:

• 2-3 lbs. shoulder roast
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic salt
• 1 onion,sliced in rings
• 1 cup boiling water
• 1 beef bouillon cube

Cooking Method:Put roast beef in slow cooker.Sprinkle with spices(salt,freshly ground black pepper and salt).Arrange onion rings on top.Dissolve beef bouillon cube in boiling water and pour resulting mixture over beef roast.
Cover and cook on Low 10-12 hours,or on High 5-6 hours.Serve with mashed potatoes.