Crockpot beef stew (Swiss steak)

Adapted from the Not your mothers slow cooker cookbook by Beth Hensperger 

Ingredients 

2-3 lb beef - top round, chuck roast, stew beef. If possible, slice into pieces about the size of a slice of Texas toast

1/2 c flour

1 tsp dried thyme

1/2 tsp paprika 

1/2 tsp salt

1/2 tsp pepper

Oil for searing

1 yellow onion, diced

2 big carrots, peeled and diced

2 ribs celery, diced

2-3 Tbsp Worcestershire sauce

8oz tomato sauce

2 Tbsp ketchup 

2 Tbsp bbq sauce

1 cup beef broth

Method

1. Add meat and flour and seasonings to a zip lock bag and massage in gently, then flatten and pound into both sides. Shake off excess before searing.

2. In a cast iron skillet, heat oil over medium heat and sear meat until browned, about 4-5 minutes per side. Cook in batches if needed. Transfer to slow cooker.

3. Add onion and additional oil to the cast iron pan, cooking until softened, scraping up any browned bits from the bottom of the pan. 

4. Add the cooked onions and all the other ingredients to the slow cooker. Cook on low for 7-9 hours.

Spaghetti and meatballs

 My kids didn't eat this, but it was really good. Well, the 9yo ate two meatballs, but nothing else. We will keep trying!!

I made all the meatballs but froze half after browning. Planning to bake them for 30 minutes some other time.

https://natashaskitchen.com/spaghetti-and-meatballs-recipe/

Ingredients for Meatballs (makes 22-23 meatballs):

• 3 slices white bread, (crusts removed), diced or torn to pieces
• 2/3 cup cold water
• 1 lb lean ground beef, (7%-15% fat)
• 1 lb Sweet Ground Italian sausage, casings removed
• 1/4 cup grated parmesan cheese, plus more to serve
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour, to dredge meatballs
• 3 Tbsp Light olive oil to saute, or use vegetable oil

Ingredients for Sauce:

• 1 medium yellow onion, (1 cup chopped)
• 4 cloves garlic, minced
• 56 oz crushed tomatoes, (from 2 – 28 oz cans)
• 2 bay leaves, optional
• Salt & pepper , to taste
• 2 Tbsp basil, finely minced, plus more to garnish

Other Ingredients:

• 1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

• Soak – Combine bread pieces with 2/3 cup water and set aside for 5 minutes, then mash with a fork.
• Mix – In a large mixing bowl or a stand mixer with paddle attachment, add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg, and mashed breadcrumbs. Mix until well combined.
• Brown the meatballs – Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Marinara Sauce:

• Saute onion – In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion, stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 minutes until fragrant.
• Stir in crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
• Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 minutes, turning the meatballs occasionally. Meatballs will be tender, and the sauce will be thickened. A few minutes before the sauce is done, stir in chopped fresh basil and season with salt and pepper to taste. While meatballs simmer, make the pasta.

How to Make Spaghetti and Meatballs: 

• Cook pasta according to package instructions in salted water until al dente (or to desired doneness), drain, and return to the empty pot.
• Toss together – Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil, and serve hot.

Notes

Timing: Cook the pasta as the sauce and meatballs are halfway through simmering. The pasta should be finished just in time.