Posts tagged ‘stew’

Meatball Stew


18-20 meatballs, or 12 oz bag

3 potatoes, peeled and cubed

2 cups of carrots, cleaned and sliced

1 medium onion, finely chopped

3 celery stalks, cleaned and chopped

1 can of tomato soup

1 can of beef gravy

1 cup of water

1 envelope of onion soup mix

2 packets of Beef Herbox

~ Place all in the Crock Pot and cook on low 5-6 hours.

*I used a 24 ounce bag of meatballs, and 2 envelopes of powder beef gravy, so I also used 4 cups of water instead of one to create more liquid.


Hobo Stew


* This is a recipe that is pretty much whatever you want.  Change as you see fit and have fun.  Here is how I did it.

1 lb ground beef

1 green pepper, diced

1 onion, diced

1 cup of corn

1 cup of peas

1 cup of broccoli

1 can of black beans, drained and rinsed

1 can of mixed vegetable, drained

2 cans of beef gravy

1 can of tomato sauce

1 can of diced tomatoes, with juice

1 cup of water

1 cup of BBQ sauce ( I used a hickory brown sugar flavor.)

1 tsp minced garlic

1/2 tsp steak seasoning

1- 1 1/2 cups of mini pasta wheels


~ Brown the ground beef with the onions and peppers.  Drain well.

In a large pot, mix all ingredients except the pasta and bring to a boil.  Simmer for 30 minutes and then add the pasta.  Simmer until noodles are cooked, around 10-15 minutes.


This could also be done all day in the slow cooker,  adding the noodles for the last 20 minutes or so.


Pork and Apple Stew

2 tbsp vegetable oil

2 lbs pork tenderloin, thawed and cut into bite sized chunks

1 cup flour

1 cup chopped onion

2 chopped cloves of garlic ( I used 1 tsp of garlic powder)

1 tsp dried thyme

1 tsp dried rosemary

2 tsp basil

1 tsp salt

1/2 tsp pepper

1 lb red potatoes, skins left on, cut into chunks

3 cups apple juice

2 cans beef broth (I used 2 packs of beef herbox, and 2 cups water)

4 apples, peeled, cored and chopped up

frozen veggies ( I used 1 cup each of corn and peas)

~Coat pork in the flour.  Heat the oil in a frying pan, and brown all sides of the pork chunks.  Remove the pork and place in a slow cooker.   Leave the oil in the heated frying pan and add the onion, garlic, thyme, rosemary, basil, salt and pepper.  Heat for about 5 minutes, and then add to the slow cooker.

Add to the slow cooker all the remaining ingredients, and mix well.

Cook on low for 8-9  hours, or on high for about 5 hours.

* credit for this goes to both Lori Flood and

Lamb and Spinach over Rice

1 tbsp cooking oil (I used EVOO instead)

2 lbs lamb stew meat (or cut up lamb chops)

2 cups sliced fresh white mushrooms

1 cup chopped onion

1 chopped up red pepper

14 oz can of diced tomatoes (with juice)

1 cup chicken broth

2 tsp fresh chopped thyme leaves (or 1/2 tsp dried)

1/2 tsp sugar or Splenda

1/4 tsp salt

1/4 tsp pepper

1 tbsp water

1 tbsp cornstarch

2 cups fresh spinach, stems removed, lightly packed ( I used 1 can of spinach, which was good, but next time maybe a half can.)

2 tbsp chopped fresh basil ( or 1 1/2 tsp dried)

1 pkg boil in bag brown rice

Heat cooking oil in a large skillet on medium-high.  Add lamb in 2 batches. Cook for 8-10 minutes per batch, stirring occasionally, until browned.  Move to a slow cooker and set aside.

Add mushrooms, onion and red pepper to the same skillet.  Cook on medium for 5-10 minutes, stirring often, until onion is softened.  Add to the slow cooker.  Stir.

Combine diced tomatoes in juice, chicken broth, thyme, sugar, salt and pepper in a bowl.  Pour over lamb mixture and stir well. Cover and cook on low for 8-10 hours, or on high 4-5 hours.

Stir water and cornstarch in a small cup until smooth.   Add to lamb mixture and stir well.  Cover and cook on high for 5-10 minutes.

Make the boil in bag rice as the directions on the box says.

Add spinach and basil to the lamb mixture.  Stir well.

*credit for this recipe goes to Company’s Coming Slow Cooker Dinners cookbook.