Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, May 17, 2013


1 lb beef stew meat, cubed into bite-size pieces
3 medium carrots, cut-up
1 1/2 cups fresh mushrooms, halved
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
3 tbsp quick-cooking tapioca
1 can (14.5-oz) diced tomatoes
1 can (8-oz) tomato sauce
2 1/2 cup water
1 1/2 tsp instant beef bouillon granules
1 pkg (9-oz) refrigerated cheese ravioli

In a crockpot or slow cooker, place the carrots, onion, mushrooms, garlic, basil and oregano.  Sprinkle the tapioca over all.   Add the stew meat.

Combine the water, tomatoes (do not drain), tomato sauce, and bouillon granules in a bowl; pour over the meat.

Place lid on cooker and cook on low setting for approximately 8 hours or on high setting approximately 4 hours or until the meat is tender.

Be sure heat is set on high and stir in the ravioli.  Place lid back on cooker and cook 30 minutes on high or until the ravioli is cooked.

Yield: 6 servings

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