Beef Stew

Shredded beef is perfect for making hearty meals and you can use it in appetizers, entrees, and even side dishes. Use it to make Mexican recipes like tacos or burritos, combine it with macaroni or rice and vegetables to make an easy dinner or serve it in a bun with some coleslaw on the side for a delicious lunch or supper.

Use round tip roast, bottom round, chuck roast or brisket for the best shredded beef recipes. You can make it on the stove, in the oven or in a crockpot but slow cooking is great for this recipe because the meat is guaranteed to remain juicy and tender.

Combine a tablespoon each of Dijon mustard and red wine vinegar with half a cup of your favorite barbecue sauce and put the mixture in your crockpot. Cut a one and a quarter pound boneless beef roast in half and add this to the mustard mixture, turning it over so it fills the bottom of the crockpot and is covered in the sauce. Pour six ounces of beer over the meat and cook for six to eight hours on low or until you can shred the meat easily with a fork.

The Best Shredded Beef For Sandwiches

Shredded beef can be wet or dry and if you cook it in a sauce you can either use the sauce, perhaps serving the whole lot over mashed potatoes or rice, or take the meat out of the sauce, to serve it in a bun or if you want the flavor of the sauce without the liquid itself.

The slow cooking process means the meat will soak up a lot of the flavor of the sauce so it is optional whether or not to serve the liquid. In the following recipe, taste the sauce before pouring it over the beef, and adjust the quantities accordingly.

Depending on your crockpot you might want to reduce the amount of meat to two and a half pounds or increase it to three and a half pounds. Add more chili powder to the mixture to spice it up, if you like, and use your own judgment to alter the ingredient amounts and make it taste really good.

What You Will Need:

• 3 lbs lean chuck roast


• 10 1/2 oz tomato soup


• 1 quartered, thinly sliced onion


• 3 thinly sliced cloves garlic


• 1/2 teaspoon celery seed


• 1/4 teaspoon chili powder


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 envelope onion soup mix


• 2 tablespoons Worcestershire sauce


• 1/4 cup brown sugar


• Salt, as needed

How To Make It:

Trim the fat off the meat and cut it into four or five pieces so it will fit in the crockpot. Mix the remaining ingredients together and pour the mixture over the beef. Cover and cook for about ten hours on low.

Pour the juice into a pan and let it simmer for about fifteen minutes on the stove, or until it is thicker. Shred the meat with a potato masher or pair of forks. Pour the thickened sauce back over the shredded beef and serve with buns and perhaps some coleslaw on the side. You will have enough to make at least six sandwiches.

When browsing a collection of the best crockpot recipes, bear in mind that you might be surprised. Did you know, for example, that you can make desserts in a crockpot as well as classics like crockpot beef stew and other favorite dishes?

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Whether you are making a hearty beef stew, or adding additional liquid to make it a soup,there are some easy and basic tips you can use to get the most out of this comfort food.

Stock and Broth

Most of the people I know use water when building their soups and stews. Water is fine, but to add an additional layer of flavor a good broth or stock is necessary.

Broth is usually a more highly seasoned liquid. Think of an onion soup which is essentially a beef broth with the addition of the onions. It is well seasoned and does not have a strong flavor of its own so the onion flavors come through.

Stock, on the other hand has fewer seasonings and a more intense,rich and meaty flavor.

When making a soup or stew either of these options is better that plain water. Stock will give you a much richer and heartier flavor. You can purchase either option at the market, or you can make your own and store it in the refrigerator for up to about 2 weeks, or in the freezer for a couple of months. One of the added bonuses of making your own is that you can control the amount of salt. Did you know that one can of broth from the store has over 9 grams of salt? Not great if you are on a reduced salt diet.

TIP: Pour cooled homemade stock or broth into ice cube trays. Freeze and then remove to zipper bags, returning to the freezer. Now you can drop in a stock or broth cube, or a few, when you decide at the last minute that you want to create a great hearty meal. You get all the flavor of slow-cooked homemade, but without having to make the stock or broth from scratch first, OR using the highly salted ready-made versions.

Meat

You can use whatever cut of meat you like best, but if you want the best flavor to come through in your stew you need to brown the meat first. Oh, I know that you can drop the meat in a crock-pot with veggies, spices, and a can or stock and get a perfectly acceptable stew at the end of the day, but is that really good enough for you and your family when you can make it so much more with a few extra steps.

Browning the meat and including the pan drippings in your stew will add yet another layer of flavor that make you ordinary stew seem like a watered down cousin. Simply, dredge or coat your meat cubes in flour, shaking off any excess. Brown in a couple of tablespoons of vegetable or olive oil with the onions. You can also add chopped celery and carrots to the meat for even more flavor. In the south we call this mix of onion,carrots,and celery, the trinity. We use it everywhere!

Once you have browned the meat on all sides, begin to add your other ingredients. If you are using a crock-pot, add the meat and the pan drippings to the pot and then add the other ingredients.

Time

One of the things that makes a stew so hearty is the long cooking time. You just can't rush a hearty stew, so don't try. If you don't have the time to monitor the pot, use a crock-pot and cook it slowly all day. It is the long cooking time that creates the depth of flavors.

Additions

Adding barley, or rice to a stew adds to the thickness that designates stew. As the stew cooks for hours barley and rice tend to break down and help thicken the liquids while adding yet another subtle flavor.

If you only change one thing in your recipe consider using home-made stock or even a home-made broth instead of water. The difference in taste will surprise you and your family will appreciate the added attention to details that make yours the best stew in the neighborhood.

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Crockpot Creations are terrific comfort foods. Crockpot meals are easy to prepare, can usually be cooked all day while you are at work and for the most part are "set it and forget it" meals. If you are anything like me, you will love coming home to the aroma of a crockpot meal. It always reminds me of the way the house smelled when I was a kid.

Everyone today is so busy, with two worker households and the kids involved in numerous extra-curricular activities, many people are turning to "slow cookers" or crockpots to prepare nutritious and delicious family dinners. I actually have four slow cookers but only one is actually a Crockpot. I should explain that a "Crockpot" is actually the name of a slow cooker that is sold by the Rival Company and made famous sometime in the 1970s. It was such a success that crockpot became a household word and is used interchangeably with slow cooker.

Crockpots come in various sizes and are usable for preparing meats such as beef, chicken and fish in the larger sizes and side dishes, soups and desserts in the smaller ones.

Before you start to cook with a crockpot, there are quite a few tips that will make your experience easy and rewarding. Here are some of the more important ones:

Tip 1: Lightly greasing the inside of your crockpot or using a non-stick cooking spray will help to make cleanup a breeze and will keep food from sticking to the sides of your crockpot.

Tip 2: If you haven't already purchased your crockpot or received one as a gift, try to choose one that has a removable "crock" for easier cleanup and serving. I still have the Farberware crockpot that I received 30 years ago as a wedding present. In those days the crock was not removable, but it's still my favorite!

Tip 3: Once you have added all of the ingredients, don't lift the lid to check on the progress of your meal. Remember this is a "slow" cooker, it's going to take quite a while. Have faith in the recipe and leave that lid on. You may need to add up to 20 minutes of additional cooking time for each time you lift that lid and let the heat and steam out.

Tip 4: Follow the recipe exactly when it comes to layering instructions. Items such as potatoes and vegetables take more time to get tender in a crockpot and the recipes will instruct you to place these on the bottom with any meats and/or sauces layered on top.

Tip 5: I don't usually use regular milk in my crockpot recipes. I have found that due to the extremely long cooking time that regular milk tends to want to curdle. I will recommend that you use evaporated milk, scalded milk or half and half and that you only add milk during the last 30 minutes of cooking time. This rule is not chipped in stone and you are certainly welcome to experiment for yourself.

Tip 6: Remember, if you leave the lid on the crockpot, very little of the liquid will be able to boil away. Some recipes will add a thickening agent such as flour or arrowroot powder to the recipe to thicken the liquid while it cooks, but I generally recommend just taking some of the liquid and thickening it in a sauce pan with some cornstarch right before serving.

Tip 7: Choose the correct sized crockpot for the quantity of food that you are preparing. As a general rule of thumb, try to assure that your crockpot is filled at least halfway to the top. This will help to prevent over-cooking or under-cooking and will give you room to stir and serve without fear of spilling.

These 7 tips should give you a good start toward enjoying your own fabulous Crockpot Creations and the many thanks for scrumptious meals that your family will give you. There are thousands of recipes available for every occasion, try a few each week and you will soon develop your own favorites.

Tom's recipes have won him constant requests for potlucks and dinners and has earned him the dubious honor of hosting most of the Holiday meals for family and friends. You can find more great recipes at http://www.crockpot-recipes.instantlydelivered.com

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This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.

3 tablespoons bacon drippings

2 large onions, chopped

8 pounds beef stew meat

5 cloves garlic, finely chopped

4 tablespoons ground red chile pepper

4 tablespoons mild chili powder

1 tablespoon ground cumin

1/4 cup sweet Hungarian paprika

1 teaspoon dried Mexican oregano

3 (10 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

3 cups water

2 tablespoons salt

1/4 cup dried parsley (optional)

1 fresh jalapeno pepper

1 cup masa harina flour

Directions

In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.

In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.

Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.

=> Texas Chili Recipes: Texas Chili with Beans

This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 oz.) cans pinto beans, drained

Directions

In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.

In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

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