CROCKPOT BEEF STEW II RECIPE

1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.

CROCKPOT BEEF STEW III

1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 - 1 1/2 cans of water
Cook on high all day (7-8) hours
I serve over white rice.

CROCKPOT BEEF STROGANOFF I

2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours. Turn heat to high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake flour works too, heat on high for 40 minutes.
Serve over rice or noodles.

CROCKPOT BEEF STROGANOFF II

1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.

CROCKPOT BEEF STROGANOFF III

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8- 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.