1 cup uncooked wild rice
1 lb. chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups beef broth
1 tsp. poultry seasoning1/2 tsp. salt
1/4 tsp pepper
Hot sauce to taste
Place uncooked wild rice, chicken breast, mirepoix, beef broth, and poultry seasoning into the slow cooker. Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
Add desired amount of hot sauce. Season with salt and pepper.
1 can cream of mushroom soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsps. Steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 0z.) container sour cream
1 (16 oz.) package of egg noodles
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice, cooked
In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
Turn the crockpot on low and cook for about 6 hours. You don’t want to cook the beef too long or it will start to shred.
When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don’t want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
Serve over rice and enjoy!
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons flour
1 tablespoon oil
1 large onion, diced
1 pound potatoes, peeled and cubed
1 can (14 1/2 ounces) beef broth
3 tablespoons tomato paste
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Caraway Seed
1 green bell pepper, cut into 2-inch pieces
Coat beef with flour. Heat oil in large skillet on medium-high heat. Add beef; cook in batches until browned on all sides. Add onion; cook about 3 minutes, stirring occasionally.
Place potatoes in slow cooker. Top with beef and onions.
Mix broth, tomato paste, paprika, garlic salt and caraway seed in small bowl. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired.