Slow Cooker Beef Stew Recipe

• 1 kg diced beef (such as chuck, blade, etc.)
• Salt & pepper
• 1 red onion, sliced
• 250 g button mushrooms, halved
• 3 cloves garlic, chopped
• 1 440 g can of whole tomatoes (small cherry types)
• 2 big tbsp tomato paste
• 200 mL red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp dried thyme leaves
• 1 cup frozen peas
• 2 small potatoes, quartered

HOW YOU MAKE IT:

1. Season your beef well with salt and pepper.
2. Place onion, mushrooms and garlic in the bottom of your slow cooker.
3. Add the beef on top of the vegetables.
4. Pour in canned tomatoes.
5. Add tomato paste, Worcestershire sauce, sugar and thyme.
6. Stir well to combine all ingredients.
7. Cook in your slow cooker on low for 8 hours or on high for 4 hours.
8. During the last 30-60 minutes of cooking add your frozen peas and potatoes.

Dinner Ideas

Fajitas
Chicken + Potatos
Black Bean Soup
Minestrone Soup
Red Pepper Pasta
Bean Burritos
Gnocchi
Pork Casserole
Beef Quesadilla
Vegetable Soup
Ravioli
Zesty Chicken Taco
Tacos
Chicken Roast
Pot Roast
Empanada
Pizza
Chicken Pot pie
Talipia
Orzo Salad

Steak Carnita Meat in the Crockpot

• 
  
• 1 T. chili powder
• 1 1/2 tsp cumin or smoked cumin
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper, or more to taste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and chopped
• Serving Options:
• Corn tortillas
• Shredded lettuce
• Grated cheese
• Tomato
• Sour cream
• Salsa

Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.

Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.

After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.

Serve on corn tortillas with your favorite topping. 

PICO DE GALLO GROUND BEEF QUESADILLAS

• 1lb ground beef
• ½ small onion,diced
• 2 small cloves garlic, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 4 (8 inch) flour tortillas
• Oil or Butter (for toasting))
• 2 cups Mozzarella or Mexican cheese blend
  
• Pico de gallo
• 1 onion, finely chopped
• 1 medium tomato, diced
• ½ fresh jalapeno pepper, seeded and diced
• About ¼ cup fresh cilantro, finely chopped
• Juice of ½ lime
• ⅛ teaspoon salt
• ⅛ teaspoon pepper 

1. Prepare the Pico:In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and Juice of ½ a lime. Season with salt and pepper. Stir until evenly distributed. Refrigerate for 10-15 minutes or until ready to use.
   
   Cooking the Beef:In a large skillet, cook onions over medium heat for 3-4 minutes or until golden and soft; add garlic and cook for only 1 minute. Add ground beef, cook until no longer pink. Drain any excess grease. Stir in tomato paste, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
   
2. Assembling Quesadillas:Heat another skillet to medium-low heat. Brush pan with butter or oil,Place large tortilla over pan. On one half on top of the tortilla, add a layer of ground beef and a layer of pico de gallo, sprinkle with cheese. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down.Cook until the bottom has browned and the cheese has melted. Remove from the pan. Repeat with remaining tortillas.
3. Step 3: Cut into wedges and serve with more pico, salsa, sour-cream, or guacamole.
4. (Makes 4 Servings)

http://gimmedelicious.com/2014/10/19/pico-de-gallo-ground-beef-quesadillas/