New England Boiled Dinner

3 large potatoes, cubed
3 lbs corned beef
4 carrots, peeled and cut into 2 inch sections
1 small head green cabbage, cored and cut into 8 wedges
16 small white onion, peeled and elft whole
2 14.5 oz cans of broth
1 C dark beer
3 T Dijon mustard
2/3 C packed dark brown sugar
1 T dried dill weed
3 whole cloves and 6 peppercorns (tied into cheesecloth)

Place potatoes in crockpot, add corned beef on top, then distribute carrots, cabbage and onions around meat.

Put the broth, beer, mustard, brown sugar and dill into a bowl and whisk together. Pour into the crockpot and tuck into the veggies.

Cover and cook on High for 12 hours, or until meat is very tender.

Remove the cheesecloth bag and cut the meat across the grain. Use a spoon to scoop off any accumulated fat from the cooking liquid. Return the meat to the crockpot to keep warm until serving.

Garlic Smashed Potatoes

5 large cloves, minced and sauteed in olive oil until translucent
3 lbs small potatoes, scrubbed and halved
1 large onion, peeled and minced
2-3 C chicken broth
1 stick butter, softened
1/2 C heavy cream (optional)
salt/pepper

Place garlic, potatoes and onion into crockpot. Pour in enough broth to cover the potatoes. Cover and cook on High for 4-8 hours, or until the potatoes are very soft. Scoop out most of the cooking liquid ....reserving if you are going to make this low-fat (as opposed to adding in the cream).

Add butter and mash the potatoes. As you mash the potatoes, add the cream/reserved liquid a bit at a time until the right consistency is achieved. Season with salt/pepper.

Hungarian Stew

4 lbs lean stew beef

¼ C olive oil

salt/pepper

2 t paprika

2 t minced garlic

12 oz tomato paste

¼ t allspice

1 C water



(keep on hand one potato for each person)



Olive oil in skillet over medium high heat. Brown the beef in olive oil. Season with salt, pepper and paprika. Stir well and add garlic, tomato paste, allspice and water. Reduce the heat to simmer and cook covered 2 hours or in crockpot 6-8 hours.



Cool, label and freeze. To serve: Thaw and place stew in large saucepan. Scrub and cube one potato per person and add to stew. Simmer over medium/low heat. Cook until potatoes are tender (15 minutes) Also may be served over mashed or baked potatoes



You can also crockpot this for 3-4 hours

Easy Stew

1 1/2 pounds london broil, cut into cubes
1 Tbsp olive oil
Small sweet onion, diced
2 Tbsp worcestershire sauce
5 to 6 redskins potatoes, peeled and cubed
5 to 6 carrots, peeled, cut into cubes
1 can peas or 1/2 bag frozen peas
1 bottle (46 oz) V-8 juice

Brown meat with olive oil in a large sauce pan. Drain; add onions and Worcestershire sauce, saute an additional 2 to 3 minutes. Add potatoes, carrots and V-8 juice to the meat and simmer approx 3 hours or until meat and vegetables are tender. Add peas and cook until warmed.

To make a crockpot meal, simply put everything into crockpot and cook on low for 8 hours!

Crockpot Pulled Pork

1 (3 lb) boneless pork shoulder
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
salt/pepper

Trim pork. Scatter onion on bottom of crockpot and place pork on top. Add broth, cover and cook on low for 8 hours. Remove meat and let cool.

Shred meat. Return to crockpot and add remaining ingredients. Cook one hour longer. Serve on buns.

(make extra - freezes well)