Tuesday, September 22, 2009

Crock Pot Italian Beef


I sort of invented this recipe putting together a few ideas from different places.

Crock Pot Italian Beef

2 Tbs. olive oil
1 to 2 Tbs. onion flakes
12 oz. can of ginger ale
1 Tbs. vinegar
6 oz. can tomato paste
1 envlope Italian salad dressing mix
2 Tbs. Worcestershire sauce
1 tsp. sugar
dash each, salt and pepper
1 1/2 pounds lean beef stew meat (cubed)

Mix all but meat in a bow, whisking together until well blended. Add the meat and stir.

Since I am the only one eating this, I put one portion into the crockpot and three other portions into quart-sized Ziploc bags and into the freezer. For a family, you could freeze the whole thing or your could cook it right away.

For the frozen ones, I thaw in the fridge overnight, then put in the crock pot, cover and cook on low for 6-8 hours, until beef is fork-tender.

I have it plain, but it would be good over rice, too.

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