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00:00 Intro
01:02 Slow Cooker Beef Stew
08:43 Crockpot Spaghetti and Meatballs
14:05 Outro
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❤️ RECIPES BELOW ❤️
* Slow Cooker Beef Stew *
2 lbs of Stew Meat
Salt and pepper to taste
5 to 6 russet potatoes chopped into even chunks
4 carrots chopped into even chunks
1 package dry onion soup mix
1 tbsp garlic minced
32 oz box beef broth
6 oz can tomato paste
1 tbsp worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup flour
Add all the ingredients, except the flour, to the Crockpot. Cook on high for 5 to 6 hours. Tip: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.
In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.
Pour the roux back into the stew and cook for another 30 minutes. If the stew is still too watery, add more flour, a little at a time to thicken. Enjoy!
* Crockpot Spaghetti and Meatballs *
1 (24 oz) jar spaghetti sauce
1 (20 oz) bag frozen meatballs
1 teaspoon Italian seasoning mix
2 teaspoon minced garlic
1 teaspoon dried basil
(16 oz) box spaghetti noodles
2-3 tablespoon olive oil
In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly. Layer the frozen meatballs in a single layer on top of spaghetti sauce. Pour the rest of the spaghetti sauce over the meatballs. Then pour in 4 cups of water. Sprinkle minced garlic, Italian seasoning, and basil on top. Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tablespoon olive oil to lightly coat. Then, gently push down the spaghetti noodles until they are under the water. Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through). About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together. Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.
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