Williams-Sonoma has some great ones free on their site under recipes. Although, I've made this recipe ( ne of my faves on the site) as directed. I've made it 2x in the slow cooker. Be careful with the mushrooms. One time I omitted and added potatoes because I ran my slow cooker on high or just add the mushrooms mid point or sauteed and added in at the last 30 minutes- delicious. Browning the meat for the crust is essential, my All-Clad Deluxe makes it easy because the insert is stove-top safe.
http://www.food52.com/recipes/2962_secret_ingredient_beef_stew
Here are a couple: http://www.food52.com/recipes/219_slow_cooker_duck AND http://www.food52.com/recipes/1828_slow_cooker_pork_belly_with_braised_apples_and_cabbage AND http://www.food52.com/recipes/3062_overnight_steelcut_oats_with_almond_butter_honey
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http://www.food52.com/recipes/2962_secret_ingredient_beef_stew