2 new ones that I plan on trying this week:<br><br>Chuck Roast with Zest<br>Ingredients<br>3-4 lbs boneless beef chuck roast<br>2 tsp Sweet Hungarian paprika<br>Salt and pepper<br>2 Tbs olive or canola oil<br>1/2 C beef broth<br>1/2 C heavy red wine<br>3 Tbs balsamic vinegar<br>1 Tbs honey or brown sugar<br>1-8 oz can tomato sauce<br>1 large onion, quartered and sliced<br>3 cloves garlic, thinly sliced<br>1 Tbs Worcestershire sauce<br>2 med. carrots, sliced<br>Combine broth, wine, tomato sauce, vinegar, honey and Worcestershire sauce; set aside. Place sliced onions, carrots and garlic in the bottom of a 5-7 qt. slow cooker.<br>Blend salt, pepper and paprika. Rub into roast. Heat oil in skillet over medium heat. Brown roast in skillet for approx. 5 min. per side.<br>Place roast on the vegtables in slow cooker. Pour wine and broth mixture into the skillet and scrape up any browned bits; pour this over the roast.<br>Cover and cook on low for 8-9 hours.<br>Serves 8<br><br><br>--------------------<br><br>Beef Stew Bourguignonne <br><br>Ingredients<br>2 lbs beef stew meat, cut into 1-in cubes<br>2 Tbs oil<br>1 can (10 3/4 oz) condensed mushroom soup<br>1 med onion, chopped<br>3 cloves garlic, pressed or chopped<br>1/4 tsp dried oregano<br>1/4 tsp black pepper<br>3 carrots, peeled and chopped into bite size pieces<br>6-8 med. size mushrooms, cut in half<br>1 Tbs (more or less depending on your taste) Worcestershire sauce<br>1/3 C dry red wine<br>1/4 C flour<br>Brown meat, in hot oil in skillet, add onion and garlic and cook until they are translucent. stir in oregano and pepper. Transfer meat mixture to crock pot, add carrots and mushroom, Worcestershire sauce and soup. Stir until mixed. Cover and cook on low for 12 hours (adjust cooking time to your slow cooker).<br>Turn cooker to high heat setting. Mix flour in 1/2 C cold water (slowly so you don't get lumps) and stir into beef mixture. Cook and stir until sauce is thickened and bubbly.<br>Serve over hot cooked noodles, or rice, or potatoes.<br>Serves 6<br><br><br>
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