PINK CROCK POT RECIPES

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CROCK POT GROUND BEEF STEW RECIPE - FOOD.COM



Crock Pot Ground Beef Stew Recipe - Food.com image

Make and share this Crock Pot Ground Beef Stew recipe from Food.com.

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 4 hours

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground beef
6 medium potatoes, peeled and cubed
1 (16 ounce) package baby carrots
3 cups water
2 tablespoons dry onion soup mix
1 garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (6 ounce) can italian tomato paste

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
  • In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
  • Stir in the cooked beef.
  • Cover and cook on high for 4 to 5 hours.
  • Stir in tomato soup and tomato paste.
  • Cover and cook for 1 hour longer or until heated through.

Nutrition Facts : Calories 207.7, FatContent 6, SaturatedFatContent 2.3, CholesterolContent 25.7, SodiumContent 567.1, CarbohydrateContent 28.8, FiberContent 4.4, SugarContent 6.5, ProteinContent 10.6

CROCK POT PICADILLO - SKINNYTASTE



Crock Pot Picadillo - Skinnytaste image

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Provided by Gina

Categories     Dinner

Total Time 207 minutes

Prep Time 15 minutes

Cook Time 192 minutes

Yield 11

Number Of Ingredients 12

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic (minced)
1/4 cup minced cilantro
1 small tomato (diced)
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper (to taste)

Steps:

  • Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
  • When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
  • Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
  • Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
  • After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
  • Discard the bay leaves and serve over brown rice.
  • Makes about 5 3/4 cups.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

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