Slow-cooked rut

Moms and Dads, I need your help.

I am an avid slow-cooker fan, using it more often than not to put dinner on my table. Over the years I have tried a lot of recipes, and narrowed them down to a go-to bunch – many from the newspaper – that I make all the time because they
are delicious and easy.

So the problem – I make these go-to recipes all the time. My family doesn’t mind the repetition, but it’s driving me crazy.

I’ve recently tried several new slow-cooker recipes that have been quite awful. I know these recipes can be tricky – slow-cookers can produce either very delicious or disgusting and
inedible. I’ve rarely found a recipe that was in-between. My recent attempt at
Sweet and Sour Pork is now a legend in my house. Even my 7-year-old recounts
that icky failed dinner with drama worthy of a reality show.

I’m looking for tested and recommended slow-cooker meals to help me out of my recipe rut. I’ll gladly share my recommended recipes with anyone who can give me one of theirs.

Thank you in advance for your help!

Comment by marnie on September 9, 2010 at 6:55am: Slow Cooker Beef Stew
2 pounds top round, cut into 1-inch cubes
1/4 cup flour
2 tablespoons vegetable oil
1 can condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
1/2 cup red wine
3 springs fresh thyme, stripped from the stem
1 sweet onion, sliced into rings
1/2 cup chopped carrots
1 cup cherry tomatoes, halved
1/2 cup water
Salt
Pepper
Noodles

Toss beef with flour in a bowl or zip-top bag. In a medium saucepan over medium to medium-high heat, add oil and brown meat in batches. Transfer to slow cooker.
Add remaining ingredients, except salt and pepper and noodles.
Cover and cook on low in slow cooker for 8 to 10 hours.
About 20 to 30 minutes before you are ready to serve, bring a pot of water to boil, add salt and pasta. Cook pasta according to directions.
Toss together with beef mixture in slow cooker and serve.
Serves 6.
Optional: Top with chopped parsley.

2 pounds top round, cut into 1-inch cubes
1/4 cup flour
2 tablespoons vegetable oil
1 can condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
1/2 cup red wine
3 springs fresh thyme, stripped from the stem
1 sweet onion, sliced into rings
1/2 cup chopped carrots
1 cup cherry tomatoes, halved
1/2 cup water
Salt
Pepper
Noodles

Toss beef with flour in a bowl or zip-top bag. In a medium saucepan over medium to medium-high heat, add oil and brown meat in batches. Transfer to slow cooker.
Add remaining ingredients, except salt and pepper and noodles.
Cover and cook on low in slow cooker for 8 to 10 hours.
About 20 to 30 minutes before you are ready to serve, bring a pot of water to boil, add salt and pasta. Cook pasta according to directions.
Toss together with beef mixture in slow cooker and serve.
Serves 6.
Optional: Top with chopped parsley.

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