Slow Cooker Chunky Beef & Potato Stew

From Skinnyms.com

Yields: 10 servings | Calories: 317 | Total Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 194mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 2g | Protein: 21g | Smart Points: 10 |

Ingredients

• 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
• 1/4 cup white whole wheat flour or all-purpose flour
• 3 large potatoes, peeled and chopped into large bite-sized pieces
• 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1 teaspoon balsamic vinegar
• 1 bay leaf
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1-1/2 cups low sodium beef broth
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
• 1 teaspoon paprika

Directions

Whisk flour, salt, and pepper together in a bowl.

Dredge the beef cubes in the flour mixture.

Place oil in a large skillet over high heat. Place half of beef cubes into the skillet and sear on all sides, for about 30 seconds per side. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.

Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.

Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

Enjoy!

Instapot on Manual for 20 minutes high

Steph's Salisbury Steak

Used this recipe for years and years.  it's a favorite!

1-1/2 pounds extra lean ground beef

1 jar (12 ounces) fat free beef gravy, divided

2 egg whites

1/2 cup bread crumbs

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

1 small onion, thinly sliced

1/2 pound fresh mushrooms, sliced

1/4 cup water

1. Combine beef, 1/4 cup gravy, egg whites, bread crumbs, salt, pepper and onion powder; mix well. Shape into 6 oval patties.

2. Spray a large skillet with non-stick cooking spray. Brown patties over medium heat 4 to 5 minutes per side. Remove from skillet and keep warm.

3. In same skillet, saute’ onions and mushrooms until tender. Stir in gravy and water and simmer for 1 minute. Return beef to skillet; cover and cook another 10 minutes, or until beef is cooked to desired doneness.

Yield: 6 servings.

Steph’s Country Kitchen Goodness

Libby's Meatloaf

6 pounds ground chuck

3 eggs (that's all I had)

2 cups bread crumbs

24 ounces tomato sauce

1 1/2 large onions, chopped

1 1/2 green bell peppers, chopped

Salt, to taste

Pepper, to taste

1 tablespoon savory

Combine chopped onions and peppers with eggs, tomato sauce and tomato sauce. Add salt and pepper and savory. If necessary, divide this mixture in half and mix half of your ground beef in at a time. Mix with your hands until combined.I put the mixture into 3 x 5" mini pans and they're in the freezer. When they're frozen, I'll wrap them in freezer paper and label. 

When ready to cook, I'll thaw and remove to a baking dish sprayed with non-stick spray.Bake at 350 for 45 minutes or so. I may add some additional tomato sauce on top or some bacon strips or some cheese in the last few minutes of cooking.

Beefed Up Kebobs

1/3 c red wine vinegar1/4 c ketchup2 tbsp olive oil2 tbsp soy sauce1 tbsp Worcestershire sauce1 tsp Dijon mustard1 tsp salt1/4 tsp freshly ground pepper2 cloves garlic (I use the bottled minced garlic & use about a tbsp)1 lb sirloin cubesCombine all marinade ingredients and mix well. Place beef (and chicken) in a shallow non metallic container (I use a 9×13 glass dish) Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally. Remove meat from pan and put on skewers. I alternate chicken and beef but you could do them on separate skewers if you like. You could also add vegetables to the marinade and alternate them with the meat if you like as well. Grill or cook in the rotisserie till done.