Crock Pot Beef Stew

Crock Pot Beef Stew
Ingredients:
2 lbs beef stew meat
1 onion, sliced
handful of baby tomatoes (I used one 14.5 oz can diced tomatoes)
celery (1/2 a bunch)
carrots (half a bag of baby carrots and half a bag of shredded carrots I had in the frig)
2 cloves garlic, minced
green beans (I used one can)
mushrooms (omitted but only because I didn't have any fresh or canned)
2 cans beef broth (I used 1 can beef, 1 can chicken because that's what I had on hand)
1/4 cup red wine (I cook with the $3 wine from walmart since my wine of choice from Trader Joe's isn't closeby where I live)
1 t kosher salt
black pepper
1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc. I used a grilling seasoning mix but even Seasoned Salt would work.)
1 t Worcestershire sauce
1/2 cup flour
1/2 cup frozen peas (omitted because peas are not always my thing)
Directions
1. Wash and chop all of your vegetables.
2. Put them into the Crock Pot.
3. Put the flour in a bowl with a little salt and pepper, and toss your meat in it to fully coat.
4. Put the meat into the Crock Pot.
5. Add dry seasoning and Worcestershire sauce.
6. Pour in the wine and beef broth.
7. Cover and cook on low for 8-12 hours.
8. Stir in the peas just before serving.

Georgia-style Brunswick stew

This is a Georgia-style Brunswick stew and was adapted from about.com, southern recipes and a recipe from a co-worker. Below are my adjustments. Yummy and simply southern tasting.

Ingredients:
1 pound ground beef (I used ground turkey)

1 pounds chicken or pork, or a combination, cooked and diced (omitted)

2 cans beef in bbq sauce (vietti brand available at walmart)
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce (omitted)
1 or 2 tablespoons dried minced onion, optional (I used one small onion, diced and cooked with turkey)
3 to 4 tablespoons bacon drippings (I used 2 cans of chicken broth)
1/2 cup barbecue sauce, your favorite (I used a bit less than a small bottle)
1 1/2 cups ketchup (I used a small bottle)
2 to 3 cups diced potatoes, cooked (maybe next time, omitted this time because I didn't feel up to dicing and cooking them)

1 large can of crushed tomatoes (added)

3 cans (15 to 16 ounces each) cream-style corn (omitted, we aren't really corn fans)
Preparation:

Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired. I cooked on h.igh in crock pot for about 2 hours.
Serves 6 to 8. Related Recipes

Tex-Mex Gooey Casserole (Mexican lasagna)

Tex-Mex Gooey Casserole
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
America's Wild West Texas Style

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese

Preheat the oven to 375 degrees F.
Grease a 9 by 9 by 2-inch square baking dish.
In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Notes: Paula passed this recipe onto me because I had it at her house and loved it. There are a lot more flavors in this dish than in your typical mexican casserole. Daniel called it a Mexican lasagna because of all the layers and I like that name better than the gooey one. :)
I used turkey instead of beef and beef stew meat and the larger, burrito style rather than taco tortillas.
I served with restauraunt style tortilla chips, salsa and guacamole.