Connie’s kitchen: hamburger stew

baf6cd67-8bb5-4cd5-a8e7-8cdc72af70fcBy Connie Emmons

We all seem to try to fit 27 hours into each day and the planning or cooking of meals is sometimes on the losing end of the time schedule.

I have always loved the ease and convenience of my crock pot. I can start a meal before work and it is done when I return home or some recipes can be ready in just a few hours with little work. Some of my favorites include soups, chili and chuck roast.

Most soups can be done in a crock pot. The following are two of my favorite recipes due to easy preparation.

Hamburger stew

1 lb ground chuck or ground sirloin partially frozen

1 can hominy drained

2 cans diced tomatoes with green chilies

1 or 2 large cans mixed vegetables (depending on the size of your crock pot) drained

1 can drained red beans

2 tbl Worcestershire

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 tbl beef base

Water

Break partially frozen hamburger into pieces and place in crock pot.  Add remaining ingredients until pot is almost full.  Cook on low for 8 hours or on high for 4 hours.  Great served with cornbread muffins. Do not stir until ready to serve as the hamburger will break up into very small pieces.

Chuck roast

1 chuck roast that fits your crock pot

1 envelope of French onion soup mix

Oil or margarine to brown meat

Water

Brown meat in a large skillet.  Brown both sides then place in crock pot.  Add soup mix and water.  Cook on high for 8 hours.

Can be served with potatoes and vegetables or shredded and used for burritos or BBQ sandwiches.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious receipts.)

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