Ham and Lentil Stew

Ham and Lentil Stew

Yield: 6 servings

3 cups diced ham
2 cups dried lentils
2 cups diced carrots
2 cups diced celery
1 cup chopped onion
1 tablespoon minced garlic
4 cups water
2 (10 1/2 ounce) cans chicken broth
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) bag baby spinach leaves
2 tablespoons fresh lemon juice
Lemon slices for garnish

Mix all ingredients except spinach and lemon juice in a 3 1/2-quart or larger crockpot. Cover and cook on HIGH for 4 to 5 hours or on LOW 7 to 9 hours or until lentils are tender.

Stir in spinach, cover and cook 5 minutes or until tender. Stir in lemon juice.

426 Cal; 9 gr Fat; 11 gr Fiber

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crockpot stew

Crockpot Stew

This takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!

1 to 2 pounds stew meat
1 can cream soup, any kind
1 envelope dry onion soup mix
1 can mushrooms, with liquid
1/2 cup water

Put all ingredients in crockpot and cook all day at LOW setting.

Serve over rice.

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Barbecue Beef Stew

Barbecue Beef Stew

2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.

Mix cornstarch and cold water and thicken before serving.

Serve over hot cooked rice.

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Crockpot Salmon Stew

Crockpot Salmon Stew

Posted by Olga at recipegoldmine.com 9/21/02 3:42:20 pm

A slow cooker is required for this recipe. A full meal with fish as the cornerstone rather than beef. Red salmon is best for color.

4 medium potatoes, thinly sliced
1 cup thinly sliced carrot
1 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 (7 1/2 ounce) canned salmon, drained, skin and
    round bones removed, flaked
1 (10 ounce) can condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon parsley flakes
1/4 teaspoon paprika

Place first 6 ingredients in 5 quart slow cooker. Stir together well to coat with flour.

Scatter salmon over top.

Stir remaining 4 ingredients together in small bowl. Pour over all. Cover. Cook on LOW for 9 to 11 hours or on HIGH for 4 1/2 to 5 1/2 hours.

Makes 5 1/4 cups.

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Navajo Beef and Chile Stew

Navajo Beef and Chile Stew

3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (18.5 ounce) can whole-kernel corn, undrained
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients except cornmeal in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH for 20 to 25 minutes.

Makes about 4 servings.

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zuni crockpot stew

Zuni Crockpot Stew

1 large onion, chopped
1 (2 to 2 1/2 pound) pork butt, trimmed of all fat
1/2 cup water
1 (15 ounce) can garbanzo beans
1/2 cup fresh green chile, chopped
Salt and pepper to taste

Place onion, pork and water in crockpot on LOW in the morning.

When almost ready to serve (about 8 hours later), break up meat and remove bones and fat. Add drained garbanzos and chiles. Turn crockpot to HIGH and heat through. Thicken stew with 1 tablespoon flour mixed with water if desired. Season to taste.

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e bound to enhance You must stir it and stump it, And blow your own trumpet, Or, trust me, you haven a chance. — William S. Gilbert

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Greek Beef Stew

Greek Beef Stew

1 medium onion
4 cloves fresh garlic (about 2 teaspoons minced)
2 1/2 pounds beef chuck or blade roast, cut into cubes, or stew meat
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon oregano
1 cinnamon stick or 3/4 teaspoon ground cinnamon
28 ounces canned, crushed tomatoes
1/2 cup dry red wine, beef broth or water

Turn the crockpot on HIGH.

Chop onion and add to pot. Add minced garlic. Top with meat. Sprinkle in salt, pepper and oregano and add cinnamon stick or cinnamon. Add tomatoes and wine. Reduce heat to LOW and cook 8 to 10 hours. Meat should be falling-apart tender.

Serve over couscous, orzo, mashed potatoes or rice.

Serves 4 to 6.

It is a good idea to be ambitious, to have goals, to want to be good at what you do, but it is a terrible mistake to let drive and ambition get in the way of treating people with kindness and decency. The point is no that they will then be nice to you. It is that you will feel better about yourself. — Robert Merton Solow

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Fantastic Stew

Fantastic Stew

1 1/2 cups tomato juice
1 pound stew meat
6 medium potatoes, chunked
6 medium carrots, chunked
1 large onion, chopped fine
1 cup celery, diced
2 tablespoons Minute tapioca
1 tablespoon granulated sugar
1/2 teaspoon salt
Pepper

Mix all ingredients in crockpot. Cook on LOW for 15 hours.

Talk of joy there may be things better than beef stew and baked potatoes and home-made bread — there may be. — David Grayson

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