January 05, 2023

Hello all!

It's crockpot time again. So which is it 'Crockpot' or 'slow cooker'? Well they are essentially the same thing Crockpot is just a brand name of slow cookers and why my brain says whenever I'm referring to a slow cooker.. similar to Kleenex or tissue ;)

A terrific winter recipe for CROCKPOT BEEF BURGUNDY and some tips for you not to "crock" without. Hey there are some great crockpot cookin' tips for both beginners and veterans take a look below and see what's new for you too!

Enjoy!
Marzee

GopherArchives
Email your comments

CROCKPOT BEEF BURGUNDY

INGREDIENTS:
4 lb lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

DIRECTIONS:
Marinate beef in wine ,oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; saute until soft. Add mushrooms and cook until slightly wilted. Drain beef, reserving liquid. Place beef in crockpot. Sprinkle flour over the beef, stirring until well coated. Add mushroom mixture. Pour reserved marinade over all. Cook on LOW 8-9 hrs.

Category: Crockpot, Beef, Main Dishes

MARZEE's CORNER

HOT CROCKPOT TIPS:

To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert.

For best results, most manufacturers recommend that the slow cooker be half to three-quarters full. Refer to the manufacturer's instruction book accompanying your pot.

Keep perishable foods, such as meats, poultry, fish, and vegetables, refrigerated until preparation and cooking time. If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.

Purchase roasts and other large cuts of meats in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.

To end up with the least amount of fat in finished slow-cooker dishes, use lean meats and skinless poultry, well trimmed of fat.

In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker.

To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extensions of the cooking time maybe required. Remove the lid only to stir food or check for doneness.

Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.

Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.

To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time.

If heating cheeses for long period, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes in this book use milk, cream, eggs, and cream cheese successfully, but for the most part, they are cooked quickly on the high heat setting.

HAPPY CROCKPOT COOKIN'!