Avonelle’s Slow Cooker Beef Stew

Avonelle’s Slow Cooker Beef Stew

Affiliate Link Disclosure - Please Read

 

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don’t fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

 

 

 

 

 

Fall is one of my favorite times of the year. It’s a time when leaves are turning colors in the most spectacular ways, the heat of summer is fading away, and most importantly to me in Alabama, the humidity is so much less that it’s a pleasure to be outside.

Along with those things, fall brings to mind slow cooker recipes.

There’s nothing better on a fall day spent raking leaves than to walk inside to a lovely home cooked slow cooker meal.

With the only real work being the prep, you can do your prep the evening before, refrigerate your ingredients, and just toss it together in the slow cooker in the morning.

With the exception of the potatoes, everything in this recipe can be prepped the day before.

Truthfully, the carrots I am using today were prepped a couple of months ago, then placed into a zippered plastic baggie, and put into the freezer.

Any time I have extra carrots or bell peppers from a recipe, I just cut them up and flash freeze them, then put them into baggies and pop them back into the freezer.

It really makes prep time quicker for many recipes using those same ingredients if you already have them ready and in the freezer.

I love chili, beef stew, soups, and many other recipes cooked in a slow cooker. There’s just something about a nice hot bowl of slow-cooked goodness that just makes a fall day even better.

Today, I am sharing my recipe for beef stew. You can either use already cut up stew meat from the store, or buy a nice piece of beef and cut it up yourself. Just look at the price per pound to decide which is the better deal.

I love to use my Ninja 4-in-1 Cooking System whenever I make slow cooker recipes. The Ninja 4-in-1 is great for other cooking, too! You can steam, bake, slow cook, and even fry in the Ninja 4-in-1. You can even make perfect “boiled” eggs using the steam feature. When I make “boiled” eggs, I add 3 cups of water to the bottom of the Ninja, place the Ninja basket inside, add my eggs to the basket (I usually do about a dozen at a time), then set it on steam for 20-25 minutes. When it’s done, the shells come off super easy, and my eggs don’t look like they’ve been hit by shrapnel.

 

 

Gathering the spices. 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, 1/2 teaspoon dried minced garlic, and two bay leaves.

Gathering the spices. 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, 1/2 teaspoon dried minced garlic, and two bay leaves.

 

 

Sprinkle 2 teaspoons of beef broth base to the bottom of the crock of your slow cooker.

Sprinkle 2 teaspoons of beef broth base powder on the bottom of the crock of your slow cooker.

 

 

Cut up 2 lbs of your choice of beef, or use beef stew meat from your grocery store.

Cut up 2 lbs of your choice of beef, or use beef stew meat from your grocery store.

 

 

Bag of stew meat with flour.

Place 1/3 cup of flour into a zippered plastic baggie, and add in the stew meat.

 

 

Close the zippered bag, and shake, shake, shake your groove thing...um, I mean shake the bag to coat the meat with flour.

Close the zippered bag, and shake, shake, shake your groove thing…um, I mean shake the bag to coat the meat with flour.

 

 

Place the flour-coated stew meat into your slow cooker (I use a Ninja 4-in-1 and love it!) on top of the beef base powder.

Place the flour-coated stew meat into your slow cooker (I use a Ninja 4-in-1 and love it!) on top of the beef base powder.

 

 

Add in 1 finely chopped onion, 4-6 medium potatoes, peeled and then cut into bite-sized chunks, 4 carrots, peeled and cut into rounds, and 2 rough cut celery stalks.

Add in 1 finely chopped onion, 4-6 medium potatoes, peeled and then cut into bite-sized chunks, 4 carrots, peeled and cut into rounds, and 2 rough cut celery stalks. Top it off with 1 teaspoon Worcestershire sauce and the minced garlic and bay leaves. Pour in 1 full can of beef broth, then mix 1-1/2 tablespoons cornstarch with the other can of broth, and pour it over top.

 

Related Posts:

 

After 6 hours of cooking, it's ready to eat. I did not add anything to it. The flour and cornstarch thickens into a gravy with the beef broth, and all you have to do is spoon it into bowls and eat it!

After 6 hours of cooking, it’s ready to eat. I did not add anything to it after turning on the Ninja 4-in-1 Cooking System. The flour and cornstarch thickens into a gravy with the beef broth, and all you have to do is find and remove the two bay leaves, then spoon the beef stew into bowls and eat it!

 

 

Avonelle's Slow Cooker Beef Stew
A super delicious and very easy slow cooker recipe for a hearty homemade beef stew.
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Ingredients
  1. 2 teaspoons beef broth base powder
  2. 2 lbs. beef stew meat (cut into 1-inch cubes if desired)
  3. 1/3 cup all-purpose flour
  4. 1/2 teaspoon table salt
  5. 1/2 teaspoon ground black pepper
  6. 1 teaspoon paprika
  7. 2 bay leaves
  8. 1-2 cloves garlic, minced (or use 1/4 -1/2 teaspoon dried minced garlic)
  9. 1 onion, finely chopped
  10. 4-6 medium potatoes, peeled and cut into bite-size chunks
  11. 4 carrots, peeled and cut into rounds
  12. 2 celery stalks, chopped coarsely
  13. 2 teaspoons beef base
  14. 1 teaspoon Worcestershire Sauce
  15. 2 cans (14.5 ounces each) beef broth
  16. 1 1/2 Tablespoons cornstarch
Instructions
  1. In a 1-gallon plastic sealable bag, mix together the flour, salt, black pepper, and paprika. Put the stew meat into the bag, close it, and shake it up until the meat is thoroughly coated with the flour and seasonings.
  2. Sprinkle the 2 teaspoons of beef base over the bottom of your slow cooker. Place the stew meat into the slow cooker. Put the veggies, garlic, and bay leaves on top.
  3. Dribble the Worcestershire sauce over the meat, then mix the cornstarch with the beef broth and pour the beef broth over the meat and veggies.
  4. Cover, and let it cook on low for 8-10 hours, or on high 4-6 hours.
  5. Find and remove the two bay leaves before serving.
Centsible Me http://www.centsibleme.com/
 

 

I usually make cornbread to go with my beef stew, because it’s just a delicious combination, and I sometimes like to drop pieces of the corbread into my bowl of stew.

What is your favorite side item to have with beef stew? Leave me a comment below!

 














Slow Cooker Spaghetti Sauce with Meatballs

Slow Cooker Spaghetti Sauce with Meatballs

Affiliate Link Disclosure - Please Read

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don't fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

I love a plate of really good spaghetti with meatballs, and this is a delicious and fairly easy recipe, with most of the cooking being done in the slow cooker.

NOTE: If your mornings are super busy, and you just want to get dinner started and go on about your day, you can prepare the meatballs ahead of time, then drop them into the sauce when you turn on the slow cooker in the morning. Heck, you could prepare the sauce ahead of time, and then combine it with the meatballs in your slow cooker the morning you want to cook it. You can even freeze your balls (of meat…er, meatballs) separately from your sauce, then put them together in your slow cooker when it’s time to cook. Totally your choice.

INGREDIENTS for the SAUCE:

2 (28 ounce) cans (total of 56 ounces) crushed tomatoes

1 (6 ounce) can tomato paste

1 medium yellow onion, finely diced

4-5 cloves garlic, minced

3 Tablespoons olive oil

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 medium bay leaves

1 Tablespoon brown sugar (light or dark, either is fine) NOTE: If you don’t like sweet sauce, omit this ingredient

1 Tablespoons balsamic vinegar

 
DIRECTIONS for SAUCE:

I cook the onions and garlic in my super convenient Ninja 4-in-1 Slow Cooker (<—affiliate link, y’all), which I truly love because it has stove top settings as well as a steam setting and slow cooker settings, but if you don’t have one, heat a skillet (I love my Lodge cast iron skillet) over medium heat, then add the olive oil. Cook the onions and garlic until the onions start to turn translucent. Remove from heat, and dump into your slow cooker.

Add the remaining ingredients to the slow cooker, and give it a good stir. 

Cover with a lid and move on to the meatballs.

Frying the onions and garlic in my Ninja 4-in-1.

Frying the onions and garlic in my Ninja 4-in-1.

 

All of the ingredients ready to be mixed.

All of the ingredients ready to be mixed.

 

Related Posts:
INGREDIENTS for MEATBALLS:

 

1 lb. ground beef

1 pkg. (1.5 lbs) mild Italian sausage, casings removed

1/2 of a medium yellow onion

2 cloves fresh garlic, minced

6 Tablespoons olive oil, divided (see below)

1/2 cup Italian breadcrumbs

1/3 cup fresh parmesan cheese, grated

1 Tablespoon dried parsely

2 large eggs, lightly beaten

1/2 cup all-purpose flour

 

DIRECTIONS for MEATBALLS:

Put 2 Tablespoons of the olive oil into a large skillet, add onions and garlic, and cook until soft and the onions are translucent. Set aside and allow to cool for about 5 minutes, or until cool enough to handle with your bare hands.

I totally forgot to get a picture of the onions and garlic cooking, but trust me, I cooked them in a skillet on the stove.

In a large bowl, using your hands (ew, squishy!), mix together the ground beef, Italian sausage, cooked onions and garlic, breadcrumbs, parmesan cheese, parsley, and eggs. It’s going to feel kind of gross, but just suck it up and get through it somehow. Mash the crap out of it, then form it into meatball-sized…um…meatballs. Yeah. Meatball-sized meatballs. I’m brilliant!

 

Squish all this together! Get jiggy with it!

Squish all this together! Get jiggy with it!

 

Get a shallow bowl and dump the flour into it. Roll each meatball all around in the flour like you’re coating it in glitter, but without the bling. Place each flour-covered meatball onto a plate until you have finished all of the meat mixture, and are ready to scrub your hands to within an inch of your life, trying to get the nasty off.

 

Yep, it's a plate of floured meatballs. Nothing else to see here.

Yep, it’s a plate of floured meatballs. Nothing else to see here.

 

After your hands have been scrubbed to your satisfaction, heat a large skillet over medium heat, then pour in the four remaining tablespoons of olive oil. Place several meatballs into the skillet, and fry on all sides until lightly browned, then set aside to drain. You aren’t fully cooking the meatballs. They will get plenty cooked, but still remain moist, if you allow them to cook in the sauce.

 

Looking good, little balls of meat, looking good!

Looking good, little balls of meat, looking good!

 

Once all of the meatballs have been browned, you can add them to the sauce. Cover with a lid, and set it on low for 6-8 hours. Serve over your favorite pasta, and for goodness sakes, don’t forget the garlic bread!

 

Gently toss into pot (okay, don't toss, sauce splatters!), then put lid on, set it to low, and go about your business for the next 6-8 hours.

Gently toss into pot (okay, don’t toss, sauce splatters!), then put lid on, set it to low, and go about your business for the next 6-8 hours.

 

Voila! Spaghetti and meatballs with a glass of sweet iced tea. Can't beat it!

Voila! Spaghetti and meatballs with a glass of sweet iced tea. Can’t beat it!

Slow Cooker Spaghetti Sauce
A yummy slow cooker recipe for Spaghetti Sauce with Meatballs
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Ingredients
  1. 2 (28 ounce) cans (total of 56 ounces) crushed tomatoes
  2. 1 (6 ounce) can tomato paste
  3. 1 medium yellow onion, finely diced
  4. 4-5 cloves garlic, minced
  5. 3 Tablespoons olive oil
  6. 1 Tablespoon dried basil
  7. 1 Tablespoon dried oregano
  8. 2 medium bay leaves
  9. 1 Tablespoon brown sugar (light or dark, either is fine) NOTE: If you don't like sweet sauce, omit this ingredient
  10. 1 Tablespoons balsamic vinegar
Instructions
  1. Heat a skillet over medium heat, then add the olive oil. Cook the onions and garlic until the onions start to turn translucent. Remove from heat, and dump into your slow cooker.
  2. Add the remaining ingredients to the slow cooker, and give it a good stir.
  3. Cover with a lid and move on to the meatballs.
Centsible Me http://www.centsibleme.com/
 

 

 

Slow Cooker Meatballs
Super easy meatballs you first brown in a skillet, then finish cooking with your spaghetti sauce in a slow cooker.
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Ingredients
  1. 1 lb. ground beef
  2. 1 pkg. (1.5 lbs) mild Italian sausage, casings removed
  3. 1/2 of a medium yellow onion
  4. 2 cloves fresh garlic, minced
  5. 6 Tablespoons olive oil, divided (see below)
  6. 1/2 cup Italian breadcrumbs
  7. 1/3 cup fresh parmesan cheese, grated
  8. 1 Tablespoon dried parsely
  9. 2 large eggs, lightly beaten
  10. 1/2 cup all-purpose flour
Instructions
  1. Put 2 Tablespoons of the olive oil into a large skillet, add onions and garlic, and cook until soft and the onions are translucent. Set aside and allow to cool for about 5 minutes, or until cool enough to handle with your bare hands.
  2. I totally forgot to get a picture of the onions and garlic cooking, but trust me, I cooked them in a skillet on the stove.
  3. In a large bowl, using your hands (ew, squishy!), mix together the ground beef, Italian sausage, cooked onions and garlic, breadcrumbs, parmesan cheese, parsley, and eggs. It's going to feel kind of gross, but just suck it up and get through it somehow. Mash the crap out of it, then form it into meatball-sized...um...meatballs. Yeah. Meatball-sized meatballs. I'm brilliant!
  4. Get a shallow bowl and dump the flour into it. Roll each meatball all around in the flour like you're coating it in glitter, but without the bling. Place each flour-covered meatball onto a plate until you have finished all of the meat mixture, and are ready to scrub your hands to within an inch of your life, trying to get the nasty off.
  5. After your hands have been scrubbed to your satisfaction, heat a large skillet over medium heat, then pour in the four remaining tablespoons of olive oil. Place several meatballs into the skillet, and fry on all sides until lightly browned, then set aside to drain. You aren't fully cooking the meatballs. They will get plenty cooked, but still remain moist, if you allow them to cook in the sauce.
  6. Once all of the meatballs have been browned, you can add them to the sauce. Cover with a lid, and set it on low for 6-8 hours. Serve over your favorite pasta, and for goodness sakes, don't forget the garlic bread!
Centsible Me http://www.centsibleme.com/
 

 

Leave us a comment if you’ve tried and loved these recipes, or if you have a favorite of your own, please share a link. We’d love to try it!














Slow Cooker Black Bean & Salsa Ranch Chicken

Slow Cooker Black Bean & Salsa Ranch Chicken

Affiliate Link Disclosure - Please Read

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don't fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Slow Cooker Black Bean & Salsa Ranch Chicken over Nacho Cheese Doritos with melted cheese on top.

I found this recipe here at A Busy Mom’s Slow Cooker Adventures, and decided to try it out. It looked pretty easy, and I am all about easy. It’s also fairly cheap, which for me is a bonus!

INGREDIENTS:

2-3 boneless skinless chicken breasts

1 package taco seasoning (or use 1-2 tablespoons of homemade taco seasoning)

1 package dry ranch dressing

1-1 1/2 cups salsa of your choice (hint of lime is outstanding!)

1 can cream of chicken soup

1 can of drained and rinsed black beans

Mild cheddar, shredded (for toppings)

Sour cream (optional for topping)

 

DIRECTIONS:

In a bowl, mix together the salsa, can of soup, and the rinsed and drained black beans.

Pour the taco seasonings and the dry ranch dressing mix into a large plastic zippy bag. Place the chicken inside the bag, seal the bag, then shake well to coat the chicken in the seasonings.

Remove the chicken from the bag and place the chicken on the bottom of your slow cooker. I personally use the Ninja 4-in-1 Slow Cooker (<—affiliate link, y’all) (which is amazing because it functions not only as a slow cooker, but a steamer, small oven, and it also has stove top settings for frying). Pour the salsa/soup/black beans mix over top of the seasoned chicken.

Cook on low for 5-6 hours if using a slow cooker that heats normally. I find with my Nina that I can’t really cook chicken that long without it being kind of gross, so I don’t cook it for more than 3 hours or so.

You can eat this over rice or noodles, or you can eat it over Doritos or tortilla chips. We like to put it over Nacho Cheese Doritos, add shredded cheese over top, then microwave until the cheese melts into an ooey, gooey mess of deliciousness.

Gathering the ingredients.

Gathering the ingredients.

 

Chicken and plate with taco seasonings and ranch dressing mix.

Chicken and plate with taco seasonings and ranch dressing mix.

 

In a bowl, mix together the salsa, can of soup, and the rinsed and drained black beans.

In a bowl, mix together the salsa, can of soup, and the rinsed and drained black beans.

 

All mixed up.

All mixed up.

 

Chicken after shaking in bag of seasoning

Chicken after shaking in bag of seasoning.

 

Seasoned chicken before cooking.

Seasoned chicken before cooking.

 

Seasoned chicken in Ninja.

Seasoned chicken in Ninja.

 

Chicken with soup/salsa/beans mix poured over top.

Chicken with soup/salsa/beans mix poured over top.

 

Shredded chicken with salsa/soup/bean mixture.

Shredded chicken with salsa/soup/bean mixture.

 

Slow Cooker Black Bean & Salsa Ranch Chicken over Nacho Cheese Doritos with melted cheese on top.

Slow Cooker Black Bean & Salsa Ranch Chicken over Nacho Cheese Doritos with melted cheese on top.

 

 

Slow Cooker Black Bean & Salsa Ranch Chicken
A super easy and yummy slow cooker meal. Serve over Doritos or tortilla chips, rice, or buttered noodles.
Write a review
Print
Ingredients
  1. 2-3 boneless skinless chicken breasts
  2. 1 package taco seasoning (or use 1-2 tablespoons of homemade taco seasoning)
  3. 1 package dry ranch dressing
  4. 1-1 1/2 cups salsa of your choice (hint of lime is outstanding!)
  5. 1 can cream of chicken soup
  6. 1 can of drained and rinsed black beans
  7. Mild cheddar, shredded (for toppings)
  8. Sour cream (optional for topping)
Instructions
  1. In a bowl, mix together the salsa, can of soup, and the rinsed and drained black beans.
  2. Pour the taco seasonings and the dry ranch dressing mix into a large plastic zippy bag. Place the chicken inside the bag, seal the bag, then shake well to coat the chicken in the seasonings.
  3. Remove the chicken from the bag and place the chicken on the bottom of your slow cooker. Pour the salsa/soup/black beans mix over top of the seasoned chicken.
  4. Cook on low for 5-6 hours if using a slow cooker that heats normally. I find with my Nina that I can't really cook chicken that long without it being kind of gross, so I don't cook it for more than 3 hours or so.
  5. You can eat this over rice or noodles, or you can eat it over Doritos or tortilla chips. We like to put it over Nacho Cheese Doritos, add shredded cheese over top, then microwave until the cheese melts into an ooey, gooey mess of deliciousness.
Adapted from A Busy Mom's Slow Cooker Adventures
Centsible Me http://www.centsibleme.com/
 

 

 














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