Slow Cooker Beef and Wild Rice

Wild rice can be an expensive ingredient. I get a better price on it when I buy it on my travels to Wisconsin or Minnesota. My local bulk food store also has a more reasonable price than the grocery store.

Slow Cooker Beef and Wild Rice

1 cup raw wild rice, rinsed and drained
1 cup diced celery
1 cup diced carrot
1 cup diced onion
8 oz. fresh mushrooms halved
2 lbs. boneless round steak, cut into 1 inch cubes
2 teaspoons salt free seasoning such as Mrs. Dash (R)
1, 14 oz. can reduced sodium beef broth diluted to 2 1/2 cups

Place ingredients in a 5 quart slow cooker in the order listed, do not stir. Cover and cook on low for 6 to 8 hours. Serves 8.

Good Use of Leftovers

Roast Beef Hash

2 cups peeled potatoes cut into 1/2 inch cubes
1 tablespoon butter or margarine
1/2 cup each: diced celery, carrot and onion
2 cups of 1/2 inch cubes of leftover roast beef
left over gravy and water to equal 1 cup
1/2 teaspoon ground savory
1 teaspoon dried bouquet garni herb mix
pinch of salt and dash of pepper

Place potatoes in a 3 quart pan and just cover with water. Bring to a boil over high heat and boil until tender, 7 to 10 minutes. Drain and set aside. Heat butter in deep skillet over medium heat. Saute celery, carrot and onion until softened, about 5 to 7 minutes. Stir in roast beef and potatoes. Add gravy with water. Stir in seasonings. Bring to a boil over high heat. Reduce to a simmer, cover and simmer until heated through about 10 minutes. Better when refrigerated overnight and reheated the next day. Serves 4.

Better Beef Stew

I really like using my slow cooker for days I'm pressed for time but want a hot home cooked meal to come home to. Yesterday I did not start my beef stew in time for the slow cooker to do it's thing in time for dinner. I will say I got a very rich tasting stew on the stove top. May not go back to making this particular dish the cook all day way.

1 1/4 lb.s beef cut for stew ( I used organic, very lean)
2 tablespoons flour
1/2 teaspoon each: ground savory, ground pepper, garlic powder and dried thyme
pinch of salt
1 tablespoon vegetable oil
1/2 cup dry red wine or water
6 small red or white potatoes, quartered
1 large carrot sliced in 1 inch diagonal slices
2 stalks celery, sliced in 1 inch diagonal slices
1 large yellow onion, peeled and cut into wedges
8 oz. fresh mushrooms, cut in half if large
1, 14.5 oz. reduced sodium beef broth.

Mix seasoning into flour. Dredge beef cubes in flour. In a heavy skillet, heat oil over medium high heat. Brown beef cubes on two sides. Place beef in a 4 quart pot. Deglaze skillet with wine and pour into pot. Add remaining ingredients to pot. Bring to boil. Reduce heat to a simmer. Cover pot and simmer 90 minutes.
Remove lid. Bring to a boil and boil, stirring occasionally until liquid is reduced by half, about 20 minutes. Serves 4.