Dust off the Crock Pot, its slow cooker season! Who doesn’t love to come home to a home cooked meal, hot and ready to serve? Here are two recipes you’ll savor all winter with time left over.
CROCK POT BEEF BOURGUIGNON
Traditionally, Beef Bourguignon is a fussy recipe requiring constant attention and hours of cooking supervision. It’s one of my favorite dishes but I don’t like the time it takes to prepare it. The crock pot is the magic bullet for a no fuss approach to this classic French dish.
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
- Slowly cook bacon in large baking pan; remove.
- Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter.
- Sauté vegetable and garlic in bacon fat; remove. Drain fat from pan.
- Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.
- Cook on low 8 – 10 hours.
CROCK POT BEER MEATBALLS
Nothing says game day like Crock Pot Beer Meatballs, an easy recipe that is sure to please. Don’t be surprised if these meatballs disappear before the chips and ranch dip! I like to serve them with a crusty sliced French bread.
1 can of beer
1 6 oz can spicy V-8 juice
1 teaspoon lemon juice
1 teaspoon hot sauce
1/2 cup Italian bread crumbs
1 cup onions
Salt and pepper to taste
1 large bottle ketchup
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs
- Combine ground beef, 1/2 cups onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat balls.
- In saucepan combine remaining ingredients. Simmer for 15 minutes.
- Put meatballs and sauce into slow cooker or Crock Pot. The sauce should cover the meat.
- Allow to simmer in slow cooker or Crock Pot for at least 3 hours to infuse the flavors.
- Serve during halftime.
