Crock Pot Stew Beef with Gravy from RecipeZaar

My mom found this recipe. I've loved it from day one. So yummy! It freezes quite well (without the rice, obviously), at least in single serve portions; I haven't tried to freeze a large portion. The original version does not call for the cream of mushroom soup. I've made it both ways, and I much prefer it with the soup. Recipe is easily doubled if your crock pot can hold it all!

To Die for Crock Pot Roast by yooper
Source: slightly adapted from RecipeZaar.com Recipe #27208 (now Food.com)

Ingredients:

• 1 (approx. 1 1/4 ounce) package brown gravy mix, dry
• 1 (approx. 1 1/4 ounce) package Italian salad dressing mix, dry
• 1 (approx. 1 1/4 ounce) package ranch dressing mix, dry
• 2-3 pounds beef stew meat, trimmed of large pieces of fat
• 1 (10 3/4 oz) can cream of mushroom condensed soup (fat free is fine)
• 1/2 cup water
• 2-3 cups prepared rice (white or brown)

Directions:

• In a small bowl, combine gravy mix, italian salad dressing mix, and ranch dressing mix. Stir to evenly combine. For 2-3 pounds stew beef, only use half of this dry mixture in the crock pot. Reserve the other half for a later date.
• Place stew meat in crock pot. Sprinkle the dry mixture over the meat. Pour the water around the roast. Top with cream of mushroom soup.
• Cook on low for 7-9 hours, or high for 5-6 hours. Serve over rice.

Notes:

• Adjust the amount of dry mix you use based on the amount of meat you use.
• It is difficult for me to find exactly 1.25 ounce packages of the dry mixes. I buy what is available in the closest amounts.
• I layer half the meat, then half of the dry mix, then half the meat, then half the dry mix. The meat seems more evenly flavored that way. I do put the water and the soup just on top. It "melts" and filters down just fine.
• I do take the lid off and stir to even out the sauce 30-60 minutes before serving.

Comments from RecipeZaar:

• You can also use chicken breast with chicken gravy mix or turkey breast with turkey gravy mix along with the ranch and italian dressing packets and water. Equally yummy! (Erin's Note: I have not personally tried this, but it bet it would be good.)

Jo Mama's World Famous Spaghetti from RecipeZaar - Family Favorite

There are not words to describe this spaghetti sauce, but I will give it a try. How about Italian Heaven in a Bowl? The author of this recipe, Sharlene W, says her kids will give up a steak dinner to have this spaghetti sauce at home, and I completely believe it. I have stopped getting spaghetti when I go out to restaurants because I know I can make better - THIS sauce - at home. It makes enough to feed an army, and the recipe could be easily halved, but trust me, don't. Make the whole batch and freeze half. You'll be thankful when you're craving it again in a few weeks and all you have to do is thaw some out.

Jo Mama's World Famous Spaghetti by Sharlene~W
Source: Originally from RecipeZaar, now Food.com

Ingredients:

• 2 lbs Italian sausage, casings removed
• 3/4 cup chopped onion
• 3-4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 1-2 cups water (the longer it simmers, the more water you need)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4-1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup red wine
• 1 lb thin spaghetti
• good quality parmesan cheese

Directions:

• In large heavy pot, brown Italian sausage, breaking up as you stir. Drain fat.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper (if using), and black pepper.
• Stir well and barely bring to a boil. Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Add more water, as needed, to achieve and maintain the desired consistency.
• Cook pasta according to package directions. Ladle sauce over drained pasta and sprinkle with parmesan cheese.

Erin's Notes:

• I usually use half mild and half sweet Italian sausage. I prefer petite diced tomatoes. If I can find the tomatoes, sauce, and paste with basil/oregano/garlic already in it, I use that. I definitely leave out the red pepper flakes (you know me).
• I will be perfectly honest, it takes me about 2.5 hours from the moment I walk into the kitchen to start the meal to the moment I serve it into bowls over pasta. It's about 1 hour of active cooking "get it in the pot" time, plus 90 additional minutes of simmering. I just can't seem to get it done any faster, but this recipe is so good, it is definitely worth it!