Time 12h55m Yield 6 to 8 servings Number Of Ingredients 22 Steps:
For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended. For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour. Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker. Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf. Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Time 8h20m Yield 10 servings (about 3-3/4 quarts). Number Of Ingredients 12 Steps:
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Time 9h15m Yield 8 Number Of Ingredients 8 Steps:
Mix all ingredients except spinach in 5- to 6-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours or until lentils are tender. Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham and spinach into soup. Stir well before serving.
Time 10h10m Yield 10 Number Of Ingredients 10 Steps:
Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water. Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.
Time 9h15m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage. Cover& cook on low 8 hours or until lentils are tender. Remove beef from bones, shred and and return to pot. Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
Time 6h20m Yield 8 serving(s) Number Of Ingredients 17 Steps:
Combine beef tips with flour in the crock pot. Add remaining ingredients & mix together. Cook on High for 6 hours. **To change it to a thicker consistency, which I prefer, take 4-6 cups without the meat (2 cups at a time) and blend in a food processor or with a hand blender. Cook on low for an additional hour. Serve with Honey Cornbread #270877.
Time 2h15m Yield 8 Number Of Ingredients 14 Steps:
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more. Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour. After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Time 6h20m Yield 10 Number Of Ingredients 12 Steps:
Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker. Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.
