Crockpot Crusade #3

I made this Asian Beef recipe today, and we really liked it.  However, I did not have any bok choy, nor do I know what it is or what it looks like.  I'll have to do a little investigating to find what it is and get it before I make this recipe again. 

Asian Beef with Mandarin Oranges

2 tablespoons vegetable oil
2 pound boneless beef chuck ; cut into 1/2-inch strips
1 small onion ; thinly sliced
1/3 cup soy sauce
1/4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper ; sliced
1 package ; (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy ; cleaned and chopped
1 can (5 oz) Sliced water chestnuts
2 tablespoons corn starch
1 can ; (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1/2-quart CROCK-POT® slow cooker as it is browned.

Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.

Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.

Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

Last week, two recipes we liked were these.

Green Chili Stew

I thickened with cornstarch 15 minutes before serving. Just take some of the broth out, stir in 2 tablespoons of cornstarch, and mix well. Then add back to the stew.  Serving Size: 8

2 pounds beef stew meat ; cut into 1-inch cubes
2 medium onions ; chopped
2 tablespoons canola oil
1 can ; (15 ounces) pinto beans, rinsed and drained
1 can ; (14-1/2 ounces) diced tomatoes, undrained
2 cans ; (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove ; minced
1 teaspoon sugar
1/2 teaspoon salt ; optional
1/4 teaspoon pepper
Shredded ; cheddar or Monterey Jack cheese

•In a large skillet, brown beef and onions in oil; drain. Transfer to
slow cooker.
•Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar,
salt if desired and pepper; pour over beef. cover and cook on low
for 7-8 hours or until beef is tender. (I thickened with cornstarch 15 minutes before serving.)

No-Fuss Potato Soup

I will add the salt to taste at the end, as it was too salty (and I love salt). I also added cornstarch to thicken. Could also add velveeta and make it potato cheese soup.  It reminds me very much of my favorite non-slow cooked potato cheese soup that I've made for years.  Serving Size: 8

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter ; cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon
Salt to taste (called for 2 t.)
1/4 teaspoon pepper
1 can ; (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced ; chives

•In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. •Add milk and parsley. (This is where I thickened with cornstarch).  Add cheese if desired.  Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).

My Regular Potato Cheese Soup

1/4 cups margarine or butter
1 onion chopped
1 cup chopped celery
4 to 5 mediums potatoes cut into 1/2" cubes (4 cups)
1/4 cup finely chopped parsley (or parsley flakes)
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart chicken broth (or 4 chicken bouillon cubes + 1 qt. water)
1 quart half and half (I usually just use milk)
3 tablespoons cornstarch
1/4 cup water
1/4 to 1/2 pound velveeta cheese
In an 8 to 10 qt. kettle, melt the butter over medium heat; add onion and celery and cook, stirring occasionally, until onion is very limp, about 10 minutes. Add the potatoes, parsley, salt, pepper, and chicken broth; cover and cook until the potatoes are tender, about 30 minutes. Stir in the milk and cook ( I usually heat the milk in the microwave before adding because it heats up faster with less chance of burning) until thoroughly hot. Blend the cornstarch with 1/4 c. water until smooth, and add to soup; continue cooking until soup boils and thickens, about 5 minutes. Add cheese and stir to melt. Season to taste.