Beef Stew (Pot Roast)

Marinate for 2 hours

• 2 1/2 lbs beef cubed
• Red wine
• Garlic
• 6 Bay Leaves

Cook Meat

Save marinade, toss meat in seasoned flour.  In a small amount of olive oil, saute meat until brown, don't cook until done.  Put meat in large pot.

Vegetables

Return pan to stove, add more oil, chop 2 onions, 2 potatoes, 3 carrots, cook 10 minutes or until starting to brown. Add garlic, saute a minute then add all to the pot.

Strain marinate

deglaze pan with 2 1/2 cups of wine, add to the pot.

Add the following to the pot:

• 2 cups chicken stock
• 2 T Worcheshire
• 1 T salt
• 2 t pepper
• 1/2 cup sundried tomatoes
• fresh roasmary

Cook 300 for 2 to 3 hours

Sandra's Crock Pot Chicken and Dressing

• 1 Stick Butter
• 2 cups chopped Onion
• 2 cups chopped Celery
• 1 Large Skillet of Cornbread
• 1 t Poultry Seasoning
• 1 1/2 t salt
• 2 t Sage
• 1/2 t pepper
• 2 eggs, well beaten
• 1 can Golden Mushroom Soup
• 1 can Cream of Chicken Soup
• 1 1/2 to 2 cups Chicken Broth
• 2 to 3 cups cooked chicken

Saute onions and celery in half the butter.  Melt remaining butter.

Crumble bread and mix all ingredients, adding chicken last.  Cook in crock pot on high 45 minutes. 

Stir and continue to cook on low for 4 hours.

Slow Cooker Beef Stew

• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Beau Monde Seasoning (optional I guess, because who has this?)
• 1/2 teaspoon Rosemary
• 1/4 teaspoon Black Fine Grind
• ^*1 bag (16 ounces) frozen stew vegetables
• 1 to 2 cups pearl onions
• 1 pound beef stew meat, cut in 1 -inch cubes
• 1/2 cup red wine
• 1 Bay Leaf
• 1 can (14 ounces) diced tomatoes, undrained
• Salt to taste
• Optional - 1 to 2 tablespoons tomato paste. Add when you add the canned tomatoes

Mix flour, sugar, garlic powder, Beau Monde seasoning, rosemary and pepper in a small bowl.

Place vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.

Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

^*Recipe Note:  Substitute 4 cups fresh vegetables for the frozen stew vegetables.  Use potatoes, sweet potatoes, onions, carrots, celery, fennel, parsnips or any other combination of vegetables.

Cut fresh vegetables into same size cubes.