Currently in the crock:
1 can kidney beans (drained and rinsed)
1 pound ground beef
1 1/2 tsp garlic powder
1 10 oz can enchilada sauce
1 box of that blue corn muffin/bread mix in the baking aisle (you know the one)
2 tbsp melted butter
1/3 cup milk
1/2 cup cheddar cheese (shredded)
brown beef on stove on medium-high heat for about 10 minutes, drain, put in crock
add drained and rinsed kidney beans, enchilda sauce, garlic powder, mix
in a seperate bowl mix corn bread mix, butter, milk until just combined (don't mix it more or your cornbread will have a bunch of air bubbles). Mix in cheddar cheese. Spoon over kidney bean/beef/sauce mixture in crockpot
crock on low 5 hours or until corn bread is 'set'
Easy beef stew
1 pound stewing beef (i recommend buying from the farmers market or an organic source, the quality of the beef really affects the taste)
2 stalks of celery, cut into chunks
3-4 carrots, peeled and cut into large chunks
4-5 red potatoes, scrubbed and cut into chunks
1 envelope onion soup mix
1 cup beef stock
1 cup apple cider/beer/red wine/orange juice
put veggies in crock pot, then meat, then onion soup mix, then pour liquids over everything.
crock on low 6-8 hours. If it's too liquidey at the end you saute 1-2 tbsp each of flour and butter or oil in a sauce pot and then ladle the liquid from the crock pot over the flour/oil mixture and stir it with a whisk until it thickens, and then add the thickened liquid back to the pot.
My favorite part about this recipe is that I can get everything except the soup mix and beef broth (which I keep on hand anyways) at the winter farmer's market. I got a bunch of cool heirloom carrots today- orange, red, and purple.