Slow-Cooker Saucy Swiss Steak

This came together in a snap even with a little browning of the meat. I think it took me 10 minutes total to get it in the crockpot. This was so delicious. The meat was so tender that it started falling apart when I started eating it. If you aren't a big fan a swiss cheese it is still really good without it. I served this over whole wheat pasta which was good. I also think that it would have been awesome served over mashed potatoes. I used my smallest crockpot for this one. I think it was about 3-3.5 quarts, since to properly slow cook something you need to have the crockpot 3/4 way full or it will just dry out your food.

courtesy of Kraft Foods

1/4 cup KRAFT Zesty Italian Dressing

1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces

1/4 cup flour

1/4 cup tomato paste

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup beef broth

1 green pepper, chopped

1/2 cup shredded KRAFT Swiss Cheese

Make It!

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Steaks won't be fully cooked through Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

Beef and Butternut Squash Stew

Adapted from Giada De Laurentiis, Food Network

3 Tablespoons olive oil

1 onion, peeled and chopped

2 cloves garlic, minced

1 Tablespoon minced fresh rosemary, or 1 Teaspoon dried rosemary

1 Tablespoon chopped fresh Thyme, or 1 Teaspoon dried Thyme

2 pounds stew beef, cut into 2-inch cubes

1/2 tsp. salt

1/2 tsp. ground black pepper

2 Tablespoons all-purpose flour

1 cup unsweetened Red grape juice

1 pound butternut squash, peeled and cut into 2-inch cubes

1/4 cup chopped sun-dried tomatoes

3-4 cups beef broth

Parsley, for garnish

crusty bread, for serving

In a large soup pot heat 3 Tablespoons of olive oil over medium heat.  Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.  Toss the beef in a bowl with flour, salt, and pepper.  Turn the heat to med-high and add the beef to the pot.  Cook until the beef is browned and golden around the edges, about 5 minutes.  Add the grape juice to the pot.  Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.  

Add the butternut squash and sun-dried tomatoes and stir to combine.  Add the beef broth.  Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered for 1 hour.  Season the stew to taste with salt and pepper.  Garnish with chopped parsley.

Suzanne's note: Be sure to notice that this has to simmer for an hour. Be easy on adding salt and pepper to taste.  I didn't have to add very much more.  Don't brush this off as just another beef stew. It is really good and is a really a unique twist to your typical stew.

Stuffed Squash for Two

courtesy of Lydia's blog ( see links)

1 medium acorn squash
1 T butter, melted
2 T brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 T chopped celery
3 T chopped onion
2 T flour
1/2 tsp rubbed sage or ground sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

1. Cut squash in halt; discard seeds. Place squash cut side down in an 9x13 baking dish; add 1/2 in of water. Bake, uncovered, at 350 for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper. Bake 30-40 minutes longer or until squash is tender.

2. Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3.Remove from the heat; stir in croutons.
4.Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.

Suzanne's Note: I have made this a couple of times. The first time I followed the recipe exactly. I noticed that the filling tasted delicious. But after following step four it seemed to lose some of it's flavor.
When making this the last time, I was in a hurry and made a few adjustments to the original recipe. I skipped step one. Instead I scooped out the seeds, put the squash face down in a glass baking dish and put 1/2 inch water in the pan. Then you cook it in the microwave,covered for 8-10 minutes. (I ommitted the butter and brown sugar)
I made the filling exactly as it says in step two and three. I skipped step four and instead served the filling over the cooked, mashed squash.
The result was very delicious and much quicker and more convenient then the oringial experience. I also love the croutons in it because you could get different flavored croutons to change it up a bit.

Spaghetti Sauce

courtesy of, My Kitchen Cafe' (see links)

3 tablespoons olive oil
2 cups onion, chopped
1 1/2 pounds, hamburger (90% lean)
4 tsp. finely chopped garlic (I used 4 cloves of garlic)
1 6 oz. tomato paste
3/4 tsp. kosher salt or regular salt
1/2 tsp. black pepper
2 tsp. oregano
2 tsp. basil
1 tsp. thyme (I used italian seasoning)
1 14-oz can diced stewed tomatoes
1 28-oz can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 tsp. chicken base, granules, or 1 bouillon cube
1 tsp. beef base, granules, or 1 bouillon cube
1 tablespoon sugar
1/2 cup red wine (I used cooking wine, since I don't drink alcohol. It is right by the vinegar)
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (I never have fresh basil)

Heat olive oil over medium heat. Add onion and saute until translucent and slightly browned. add garlic and mushrooms. Stir contantly for 1 minute. Add beef and cook until no red is showing. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases, sugar, and wine. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occationally. Stir in fresh basil and serve over pasta or use in lasagna.

Note: I know this sounds like a lot of work, but this sauce is sooo delicious. It makes a lot of sauce so I make it and freeze most of it to use later.

Sloppy Joe's

1 Pound Ground Beef

1 Can Chicken Gumbo Soup

1 Small Can Enchilada Sauce

1 TBS Ketchup

1 tsp Mustard

1/4 tsp Minced Garlic

Brown the ground beef, season with salt and pepper. When cooked drain off the grease and add the remaining ingredients. Simmer for 30 minutes to 1 hour depending on how think you like your Joe's. This recipe can be refrigerated and reheated for later or I have made extras and frozen some for the next months menu.

Beef Shepherd's Pie

1 Tablespoon of olive oil
1 Tablespoon of butter
1 medium onion, diced
3 medium carrots, peeled and diced
1 rib celery
1/2 pound cremini mushrooms(or other mushrooms), cut up
2 cloves of garlic, minced
3/4 teaspoon dried oregano
3 Tablespoons tomato paste or half a can of tomato sauce
1 pound ground beef
1/4 cup beef broth
1 teaspoon worcestershire sauce
Freshly ground black pepper
Salt to taste
3-4 cup mashed potatoes
parmesan or cheddar cheese for the top

Preheat oven to 375 degrees.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, a little salt, and oregano. Cook until vegetables are tender about 10 minutes. Stir in the tomato paste or sauce. and cook until mushrooms are soft, about 8 minutes. Stir in the ground beef, broth, Worcestershire sauce, and some pepper and salt. Cook until meat is no longer pink.
Transfer the meat and vegetables to a 2-quart casserole dish and spread the mashed potatoes over the top. Sprinkle the cheese on top of the mashed potatoes.


Bake until cheese is melted and bubbly, about 40 minutes.