Slow-Cooker Asian Short Rib Stew

Recipe from Real Simple February 2016 magazine

Ingredients:
3 lbs boneless beef short ribs, cut into 2 inch pieces
1/3 cup finely chopped ginger (I hate ginger so I leave out)
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 1/2 T. toasted sesame oil
salt and pepper
3 carrots, cut into 3 inch pieces (I usually use 5)
3 red onions, cut into wedges
1 cup beef broth
1 lb baby bok choy (3 medium heads), coursely chopped (again, I leave out)
4 scallions, sliced, plus more for serving
2 1/2 T. white vinegar
Steamed rice and/or noodles for serving (I like to use round udon noodles)

Instructions:
Combine the short ribs, ginger, soy sauce, garlic, sesame oil and 3/4 t. each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6-7 hours or high for 4-5 hours.

Spoon off the fat from the slow cooker(have never had to do this). Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with sliced scallions, along with rice and/or noodles.

Bolognese

from Real Simple January 2019

Ingredients:
1/2 cup (1 stick) butter
2 yellow onions, chopped
6 carrots, chopped
12 cloves garlic, thinly sliced
1 1/2 lb. ground sirloin
1 1/2 lb. ground pork
1 cup dry white wine
1 28-oz. can tomato puree
1 28-oz. can whole peeled tomatoes
12 fresh basil leaves
2 dried bay leaves
1 1/5 Tbsp. kosher salt
1/2 tsp. crushed red pepper
2 Tbsp. balsamic vinegar

Instructions:
Melt butter in a large dutch oven or pot over med-high heat. Add onions, carrots and garlic and cook, stirring occasionally, until softened, 7-8 minutes. Add beef and pork (I usually pre-cook the beef, so I just add pork to cook through, then I add pre-cooked beef), stirring and breaking up with a wooden spoon until no longer pink and just cooked through, 8-10 minutes.

Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6-8 minutes. Add tomato puree, whole tomatoes and their juices, basil, bay leaves, salt and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1 1/2 hours.

Discard bay leaves and stir in vinegar. Store tightly covered in the fridge for up to 5 days or freeze for up to 3 months.

Beef Crock Pot Meatballs

recipe from Maureen B.

Ingredients:
1 lb. ground beef
1 lb. hot Italian sausage
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
1 cup bread crumbs
1/4 cup parmesean cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
mozzarella (or 5 sticks mozzarella string cheese)

Cut low moisture mozzarella cheese into 3/4 inch cubes. Store in fridge while preparing the meat.

Mix all above (except cheese) in large mixing bowl. Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it to form new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2-2.5 hours.

Makes about 28-30 balls. Serve with pasta and garlic bread.

Taco Seasoning

recipe from allrecipes.com

Ingredients:
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. drien oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. black pepper

Instructions:
In a small bowl, mix together all ingredients. Store in an airtight container.