Crockpot Pepper Steak

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Crockpot Pepper Steak

  • Servings: 6-8
  • Difficulty: easy
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Easy and flavorful

Recipe by recipecrock.com

*I used thinly sliced beef carpaccio. You do not need to brown the beef, but you can if you desire.

Ingredients

  • 2 pounds
    beef sirloin, cut into 2-inch strips*
  • 1-2
    garlic cloves, minced
  • 1/4 cup
    beef broth
  • 1 small
    onion, chopped
  • 1 large
    green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 14.5 oz
    can stewed tomatoes with juice
  • 3 tablespoons
    gluten-free soy sauce
  • 1 teaspoon
    sugar
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put sliced beef into a lined crockpot, with onion, peppers and garlic and stewed tomatoes.
  2. Whisk together soy sauce and sugar and pour over meat and tomato mixture.
  3. Cook on low for 4-6 hours, or until beef is tender.
  4. In a small bowl, whisk together cornstarch and water. Stir into pepper steak until desired thickness.
  5. Serve over rice.
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Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Pot roast in the crock pot

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Pot Roast in the Crock Pot

  • Servings: 4-6
  • Difficulty: easy
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Make pot roast the easy way!  In the crockpot.

Ingredients

  • 1
    2-3 pound chuck roast
  • 1/2 bag
    baby carrots
  • 1 medium
    onion, sliced
  • 1-2 teaspoons
    minced garlic or to taste
  • 2 tablespoons
    tomato paste*
  • 1 cup
    red wine*
  • 2 cups
    beef broth
  • 2
    bay leaves
  • 1 teaspoon
    salt or to taste
  • 1/2 teaspoon
    black pepper, or to taste
  • 1 teaspoon
    Mrs. Dash original-optional

Cooking Directions

  1. Sprinkle salt, pepper and Mrs. Dash evenly over chuck roast.  Put roast, carrots, and onion in a lined crockpot. Combine in a 2 cup glass measuring cup wine and tomato paste, whisking to combine.  Pour into crock pot over roast. Pour broth over roast.
  2. Cover and cook on high setting for 30 minutes.
  3. Reduce to low and cook for 6-7 more hours,  turning about every two hours for even cooking.  Continue cooking until roast easily breaks apart with fork, or is desired doneness.
  4. Remove roast to serving platter, along with vegetables.  Remove 2 cups cooking juices to a fat separator measuring cup.  Make gravy.  See instructions below.

Making gluten-free gravy is easier than you think, and you don’t need cornstarch.  The secret is using white rice flour and a lot of whisking.  You want to use this ratio:

1 tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid

  1. Melt your dairy free spread in a large, heavy skillet over medium heat
  2. when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
  3. whisk to incorporate the flour into the spread-this is your roux
  4. slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
  5. the flour will incorporate to thicken the gravy
  6. Keep whisking and adding broth until desired thickness is achieved.  You may not need all of the broth.
  7. Add your 1/4 teaspoon of salt, pepper, and your favorite herbs.

* You can buy individual 2 tablespoon packets of tomato paste to reduce waste.

* You can use broth instead of wine, but I recommend using the red wine if possible

Tater tot Mexican casserole

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Save the tortilla chips and try this riff on nachos!

Cheesy tater tot Mexican casserole

  • Servings: 4-6
  • Difficulty: easy
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Recipe by bettycrocker.com

Ingredients

  • 1 tablespoon
    olive oil
  • 1 pound
    ground 80% lean ground beef
  • 1 small
    onion, chopped
  • 1 small
    red bell pepper, chopped
  • 1 packet
    taco seasoning
  • 4 cups
    tater tots
  • water
    for taco mix*
  • 1/4 cup
    dairy free milk of choice
  • 1
    egg
  • 2 cups
    dairy free mexican blend shredded cheese*

Cooking Directions

  1. Grease a 9 or 10 inch pie plate with cooking spray.  Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, brown ground beef in oil until starting to brown. Add onion and pepper.  Cook until beef is no longer pink, and onion and pepper start to soften.  Drain fat.
  3. Add taco seasoning mix and amount of water called for on the package.  The amount may vary depending on the mix you use.   Follow package directions for cooking the meat and taco mix together.  Cool for 2 minutes.
  4. In a large bowl, whisk together egg and milk;  add cheese and stir until combined.  Add in beef mixture and mix until combined.  Turn into greased pie plate.
  5. Top with tater tots and bake for 37 to 39 minutes, or until filling is set and tots are golden brown.Let cool 10 minutes.
  6. Serve with toppings such as sour cream and salsa.

*use amount of water called for on package

Be sure to read labels when choosing taco seasoning mix.  They are not all gluten free
Brown your beef by flattening it out in the pan, and browning one side.  Turn over and brown on the other side.  Then break up beef to complete browning.
You can omit the red pepper if you like, but it gives a nice sweet taste.
Check your tater tots label to make sure they are gluten free.  Some companies add wheat
I did not measure the tots-I just used enough to cover the top of the pie plate.
I used Go Veggie Monterey Jack blend.  You could use a Daiya cheddar block and shred it yourself.

Beef Burgundy Stew

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Beef Burgundy stew in the crockpot

  • Servings: 4-6
  • Difficulty: easy
  • Print

Transport yourself to France with this flavorful stew

Ingredients

  • 2 pounds
    stew meat
  • 4 medium
    carrots*
  • 2 medium
    onions, chopped
  • 1 can
    crushed tomatoes, with juice
  • 8 oz
    sliced mushrooms
  • 3/4 cup
    dry red wine*
  • 1 1/2 teaspoons
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 tablespoon
    Mrs. Dash original seasoning or to taste
  • 1/4 cup
    rice flour

Cooking Directions

  1. Add all ingredients to crock pot except rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

* you can use frozen carrots in stead of fresh
* you can use the same amount of beef broth instead of the wine, but I recommend you use the wine for flavor if you can