Slow Cooker Beef Pot Pie Recipes

Steps:

• In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
• Place beef and all ingredients except mushroom soup in slow cooker.
• Cook on high for approximately 5-6 hours.
• Turn off the cooker and pour in condensed soup, thoroughly mix.
• Set oven to 350F deg.
• Roll out enough puff pastry to cover your dish.
• Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
• Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.

Steps:

• Place the beef mixture in a 3 1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover and cook on high-heat setting for 5 to 6 hours.) Pre-heat oven to 425 degrees Put pie crust on bottom of large round baking dish. Fill with meat mixture. Place second pie crust on top and seal by pinching the two crust together. Cut slits in top of pie crust for steam to vent. .Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
• In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
• Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
• Serve warm sprinkled with herbs.