Traditional Beef Stew in Crockpot

Source: www.crockpot365.blogspot.com

2 lb beef stew meat
1/2 onion
handful baby tomatoes
celery
carrots
mushrooms
beef broth (24 oz or so)
1/4 cup red wine
1/2 tsp black pepper
1 tsp seasoning blend (I used the beef spices from Turkey and they were great)
1 tsp Worcestershire sauce
1/2 cup flour

Wash and chop all vegetables. Add to crockpot.
Put flour in bowl. Toss in meat to fully coat.
Put meat into crock. Throw away unused flour.
Add dry seasoning and Worcestershire sauce.
Pour in wine and beef broth.
Cover and cook on low for 8-12 hours.

You could prepare everything the night before, adding liquids just before plugging in and cooking.

Serve with mashed potatoes or crusty bread.

Red Curry Chicken Braised in Coconut Milk

Source: Not Your Mother's Slow Cooker by Beth Hensperger

1 red chile, seeded
1 TB red curry paste
1 medium-sized onion, chopped
One 1.5 inch chunk fresh ginger, peeled
1 TB freshly squeezed lime juice
1 TB Asian sesame oil
1 TB low-sodium soy sauce
1 TB honey
Pinch of salt
2-3 boneless, skinless chicken breast halves, trimmed of fat
1 13.5 oz can of coconut milk
.5 cup chopped dried mango pieces (I use sweet mango pieces)

Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey and salt in a food processor and process until smooth. Scrape into a heavy quart-sized zipper-top plastic bag. Add the chicken and mix around to coat completely with the paste. Refrigerate for at least 2 hours or overnight.

Place the chicken in the slow cooker. Pour in can of coconut milk. Stir will to distribute ingredients and coat the chicken with coconut cream. Ad the mango pieces and stir again.

Cover and cook on HIGH for 2.5 to 3 hours. Serve hot.

Notes: Serve over rice. Could add other veggies such as sweet red pepper (add last hour of cooking so they don't become mush). Just before serving, mix in fresh cilantro.