Slow Cooker Provencal Beef Stew

1 lb. boneless stewing beef
3 tbsp. flour
1 lb. sweet potatoes peeled and cut into 1" pieces
1 - 28 oz. can diced tomatoes
1 zucchini cut into 1" slices
1 onion chopped
4 cloves garlic minced
1/2 cup beef broth
1/4 cup sun dried tomato and oregano dressing (I used the epicure homemade sun dried tomato and herb dressing)
1/3 cup chopped fresh basil (I used 1-2 tsp. dried basil)

Toss meat with flour in slow cooker. Add remaining ingredients except fresh basil (I added the dried basil at this point). Stir in basil before serving. Cook on high 4-6 hours or low 6-8 hours.

Pirate Stew

3/4 cup chopped onion
1 lb. ground beef
1/4 cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery or carrots
2 cups canned kidney beans, drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/4 tsp. Worcestershire sauce
1 cup tomato sauce
1/2 cup water
1 small jar canned tomatoes - optional (I used canned tomatoes as the above recipe seemed to dry and not enough sauce)

Brown onions and ground beef. Drain. Layer ingredients in slow cooker in order given. Cover. Cook on low 6 hours or until potatoes and rice are cooked.

Steak Marinade

1 tsp. grated lemon peel (I used orange peel and it worked very well)
2/3 cup lemon juice
1/3 cup oil
1 1/2 tsp. salt
1/2 tsp. pepper (I used lemon pepper)
1 tsp. worcestershire sauce
1 tsp. mustard
1 tsp. garlic powder

Mix all ingredients well. Place steak in ziploc bag, add marinade. Marinate for about 6 six hours turning once, half way through.

Budget Beef Stroganoff

1 - 1 1/2 lb lean Beef Round Steak (or any leftover steak, roast beef etc.)
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tbsp. margarine
1 can cream of mushroom soup
1 1/4 cups beef broth or water
1 cup chopped onion
1 small green pepper
1 can mushrooms (optional)
1 cup chopped carrots
2 tbsp. flour
1/2 cup sour cream
3 cups hot, cooked rice

Sprinkle meat with seasonings and brown in margarine. Add onions and green pepper, and cook a bit longer. Stir in soup, 1 cup broth, and mushrooms. Cover; simmer 30 minutes or until meat is tender. Blend remaining broth and flour, stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over rice.

Barbecued Beef

2 pounds beef or venison (cut into 1 inch cubes)
2 large onions

Place in baking dish or crock pot.

1/3 cup water
1/2 cup ketchup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon each salt, paprika, chili powder

Mix together and pour over beef and onions. Cover and bake at 325F for 2-3 hours or in crock pot on low for 8-10 hours. Use two forks to shred the meat.