I am posting today over at Table for 7 with these delicious and easy slow cooker ribs. Missing the smoky flavor of the BBQ??? You won’t be after eating these scrumptious ribs. Come on over to Erin’s site for this great recipe. ENJOY!!!
The #SundaySupper team have got you covered for this week of recipes. What does that mean? It can mean, “Need a good stew recipe?” We have got you covered with this Excellent Beef Stew recipe!!! Or it can mean when something is cooked with a cover on it, again like this Excellent Beef Stew done in a slow cooker. It is also up for interpretation!!! We could let our minds wander to where we wanted to go with this one. It also included, like the icing on a cake is a covering, or the crisp topping on a casserole. You have to check out all the recipes to see where this one has taken the individual. How exciting, I can’t wait to see what everyone is up to.
Well for me, I picked this Excellent Beef Stew recipe. I am not even sure where this recipe came from, I believe it is our creation, it is in Ken’s handwriting. It makes an enormous amount of stew. I wanted to make it in the slow cooker so I reduced the ingredients somewhat so that it would fit, otherwise I use my enormous pot that barely fits in my oven. This is a more manageable amount.
There are a lot of ingredients but that is what makes it so delicious. It is also very easy to prepare as there is no browning of the meat. I know, crazy right? You will never know as this has so much flavor you can omit that step and just put the meat straight into the Crockpot. I love it!! So little mess!! It is truly a one pot stew. We used to put in a package of spicy onion soup but they don’t make it anymore so I have added some crushed red pepper flakes and it does the job perfectly. The tapioca thickens it awesomely as it cooks, it really is an Excellent Beef Stew, after the first time we made it, that is what Ken called it!!
This recipe can be easily gluten free if you make sure your onion soup mix is compliant. ENJOY!!!
- 2½ lbs. stewing beef, cut into small cubes
- 2-28 oz. cans diced tomatoes
- 1 medium onion
- 3 medium potatoes, cubed
- 1 pkg. dried onion soup mix
- ½ tsp. crushed red pepper
- 3 medium carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 tsp. celery seed
- Garlic salt and pepper to taste
- ¼ cup water
- ¼ cup red wine
- ½ cup minit tapioca
- 7 oz. mushrooms, sliced
- Add all the ingredients into a large slow cooker and mix carefully. Cook on low for 6-8 hours. Adjust seasoning before serving.
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
That’s What I Think (TWIT) Review
Desserts in a slow cooker??? Hmmm, never have really done much of that before, but how easy is it to cook, custards, cobblers, souffles, pies, cakes and more. I was excited to try this cookbook out.
I let Ken choose from the cookbook entitled Slow Cooker Desserts and he selected this luscious Pineapple Crisp. The ingredients sounded different to me but I was game to try. It created a decadent sweet pineapple dessert, hot, right out of the slow cooker. Add a scoop of ice cream and wow is this good!! So easy that a week night meal can include a delicious dessert like this one. Having unexpected company? This dessert and many others in this cookbook can be created in not time and the slow cooker does all the work.
Desserts like orange cheesecake, German chocolate cake, peach cobbler and triple chocolate brownies are all in this cookbook plus so much more. With lots of pictures and easy to follow instructions you can have a dessert with no hassle at all.
Grab this little cookbook and you will have many easy delicious recipes at your fingertips. ENJOY!!
- 2-20 oz. cans chunk pineapple, drained or 2½ cups chunked fresh pineapple
- ¾ cup finely ground Ritz or similar cracker
- 1 cup packed light brown sugar
- ¼ cup unsalted butter, divided
- Pour half of the pineapple into a 4½ quart slow cooker. Cover with half the cracker crumbs and half the brown sugar; dot with half the butter. Cover with the rest of the pineapple, then the remaining cracker crumbs, brown sugar and butter.
- Cover the slow cooker and cook on low for 2 hours. Serve warm.
That’s What I Think (TWIT) Review
Today is a review day of this wonderful cookbook and all that it has to offer. This cookbook helps you party plan using your slow cooker. I personally only pull my slow cooker out for Monday to Friday cooking but there is a raft of ideas to help you out with entertaining!! And how easy is that!!
They have menus for all types of occasions. Great time saving ideas and make ahead tips scattered throughout the cookbook. Menus have been set up to help you with parties from the Super Bowl to the Oscars. All the holidays are covered too!! Recipes for appetizer to dips and fondues to soup, main courses and dessert. Everything is covered in this cookbook for slow cooking.
I decided to try the Bourbon Barbeque Beef Sandwiches that would feed a crowd. Great summer sandwiches where you don’t have to be slaving over the BBQ!! Perfect for Calgary with Stampede coming. These turned out delicious!! With a few salads you are ready for summer entertaining and it CAN be this easy!! ENJOY!!!
- 1 onion, sliced
- 2½ – 2¾ lb. boneless beef chuck or shoulder pot roast, blade or cross rib roast
- 1 Tbsp. dry minced (granulated) garlic
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ cup sodium reduced beef broth
- ¼ cup bourbon
- 1 cup BBQ sauce
- Hamburger buns
- Arrange onion slices in the bottom of a slow cooker, overlapping as necessary. Cut roast in half (if necessary) and place on top on onions. Sprinkle with garlic, salt and pepper. Pour broth and bourbon over top.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours. until beef is very tender.
- Using tongs transfer beef to a tray. Pour liquid into a deep bowl. Trim fat from beef. Using two forks, shred beef. Return beef to the slow cooker. Using a slotted spoon transfer onion from the liquid and return to the slow cooker. Skim fat from liquid. Measure out ½ cup of liquid and pour over the beef (discard excess liquid. Stir in BBQ sauce.
- Cover and cook on high for 30 min. or until heated through. Turn to warm for serving.
- To serve spoon beef and sauce onto buns.
There are a few things I like about this recipe. Number one I love Thai food and number two I love my crockpot. Put those together and wow awesome dinner in no time!! You can bump up the heat in this recipe very easily by adding more red pepper flakes or by the addition of Sriracha sauce afterwards. It is all how you like it. Amber is not into big heat so I make it a bit spicy and then Ken can up it to atomic level with the Sriracha and I have it some where in between.
Try this for a fast quick meal that the whole family will enjoy!!
- 8 chicken thighs
- 1 Tbsp. jarred grated ginger
- 3 green onions, chopped
- 1 can (14 oz.) light coconut milk
- ¾ tsp. turmeric
- ½ tsp. dried red pepper flakes
- 1 (8 oz.) can pineapple chunks, drained
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- Salt and pepper to taste
- Cooked rice for 6 servings
- ½ cup chopped peanuts
- Cut chicken thighs into bite sized chunks and remove any visible fat and place it in a crockpot. Add ginger, green onion, coconut milk, turmeric and red pepper flakes. Cover and cook on low for 4-5 hours until chicken is tender.
- Turn the crockpot up to high and add pineapple. Mix cornstarch and water together, stirring until the cornstarch is dissolved. Adjust seasoning with salt and pepper. Cover and cook for 30 min. until thickened and bubbly.
- Serve over the rice and garnish with peanuts.
Adapted from Mabel Hoffman’s Crockery Cookery