Category Archives: Soups

Beef, Pasta, Stew

Spaghetti Beef Stew

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2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Salt
Pepper
Hot cooked spaghetti

Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat
setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until
meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.

Nutrition Facts
Servings Per Recipe 6

Amount Per Serving
Calories 350
Protein(gm)32
Carbohydrate(gm)20
Fat, total(gm)15
Cholesterol(mg)101
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)505
Vegetables()3
Other Carb()1
Lean Meat()4
Fat()1

Soups

Cowboy Stew Recipe

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Cowboy Stew

 

Cowboy Stew

Here’s what we had for dinner tonight – Cowboy Stew. Its essentially Chili but it has steak instead of hamburger plus a secret ingredient that makes it thick and hearty.

You cook this in the crockpot, which means, throw it in the crockpot and go enjoy your life for the day. When you get home, you will be greeted with the spicy, meaty scent of this robust Cowboy Stew.

This can also be made as a “dump recipe” which you prepare ahead of time then dump it into the crockpot when you are ready to cook.   See the special instructions for this below the recipe.

Ingredients:

1 lb London broil, steak or stew meat, cut into 1/2″ cubes
1 packet taco seasoning mix
1 (14.5 oz) can Fire Roasted Southwestern Style Tomatoes (not drained)
1 (10-oz) can  Rotel Tomatoes (not drained)
1 can fat-free refried beans (minus the lard)
1 medium onion, diced
1 small red bell pepper, diced
2 (16-oz) cans pinto beans, drained
large Ziploc bag

To make immediately:

Coat the inside of crock with nonstick spray.
Pour taco seasoning into Ziploc bag.  Add meat and shake to coat.  Pour into Crockpot.  Stir in rest of ingredients except for the pinto beans.  Layer the pinto beans over the top and do not stir in.  Cover and cook on low setting for 8 – 10 hours.

To make later (dump recipe):

Throw all ingredients (except for pinto beans) into Ziploc bag.  Refrigerate until ready to cook.  When ready to cook, dump the contents of the bag into the crock and stir.  Layer the drained pinto beans over the top, Cover and cook on low for 8 – 10 hours.

I like serving the Cowboy Stew with a dense spoon cornbread. Corn muffins would be good too.  Give this recipe a try and let me know in the comments how you liked it!  Yee-haw for COWBOY STEW!

Cowboy Stew Recipe

Sharon Springfield

Sharon Springfield

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Main Dish, Slow Cooker, Soups

Slow Cooker Turkey Chili

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  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.
  • Amount Per Serving
  • Calories 394
  • Protein(gm)26
  • Carbohydrate(gm)53
  • Fat, total(gm)10
  • Cholesterol(mg)61
  • Saturated fat(gm)2
  • Dietary Fiber, total(gm)12
  • Sodium(mg)825 
Italian, Soups

Minestrone Genovese

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1oz. dried porcini mushrooms
1/4 lb. Swiss chard, stems removed
1/4 lb. spinach, stems removed
Salt
2 small zucchini, diced
2 medium white potatoes, peeled and diced
2 Japanese eggplants, peeled and diced
2 tbsp. extra-virgin olive oil
2 cups pasta
2 cups cooked white beans
2 tbsp. pesto (see recipe below)
Freshly ground black pepper  
Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves. Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.
Pesto
2 tightly packed cups stemless fresh basil leaves
2 tbsp. pine nuts
2 cloves garlic, peeled and chopped Coarse salt
1/2 cup mild extra-virgin olive oil
1/2 cup grated parmigiano-reggiano
Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.
Beef, Slow Cooker, Soups

Slow Cooker Tuscan Beef Stew

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1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided
1 medium onion, cut into wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
2 cans  (14 1/2 ounces each)  diced tomatoes, undrained
1 cup dry red wine or reduced sodium beef broth
1 tablespoon flour
8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  
Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve.