For many beef dishes, the slow cook is the best cook

By LINDA WHITMORE

For the Capital Press

Work goes into overtime, chores take longer than expected, there are kids' activities to rush to -- today's schedules can be busy to say the least. And between work and the Scout meeting, there's dinner to make.

Slow cooker to the rescue!

Place a few simple ingredients in your slow cooker in the morning before heading out the door; later, when you're ready, dinner's ready, too.

The slow cooker keeps food safely hot and standing by when family members must eat at different times or when you're working outdoors and the clock gets away from you. There's no better feeling than knowing you have a hearty meal waiting.

Also, keep the slow cooker in mind when you're having friends in to watch the game on TV -- you'll have no last-minute preparations and the food's ready whenever half-time comes.

Beef is a natural for slow cooking. Flavors have a chance to marry and the slow cooker's simmering method tenderizes less expensive cuts.

Here we have some very simple and simply delicious recipes starring beef.

Beer Braised Beef Short Ribs and Stuffed Flank Steak are attractive enough to serve your most fussy guest.

When you're in a hurry, nothing could be simpler than Cowboy Beef. Keep the canned items on hand, then pop open the lids and pour the ingredients over the chuck roast. Chipotle peppers give the meal a dash of heat.

The slow cooker offers an easy way to go international with Corned Beef and Cabbage or Old World Sauerbraten; or try an American standard, Stuffed Peppers, made in a slow cooker.

Dinner's ready when you are.

Beer Braised Beef Short Ribs

"Better Homes and Gardens Ultimate Slow Cooker"

Prep: 20 minutes, Cook: 11 to 12 hours on low, 51/2 to 6 hours on high

5 pounds beef short ribs

1 (14-ounce) can beef broth

1 (12-ounce bottle) dark beer

1 medium onion, cut into thin wedges

1/4 cup molasses

2 tablespoons balsamic vinegar

1 teaspoon dried thyme, crushed

1 teaspoon bottled hot pepper sauce

1/2 teaspoon salt

Mashed potatoes or hot buttered noodles (optional)

Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.

Cover and cook on low heat setting for 11 to 12 hours or on high heat setting for 51/2 to 6 hours.

Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. Serve liquid on the side for dipping. If desired, serve ribs with mashed potatoes and garnish with thyme leaves. Makes 4 to 6 servings. 481 calories.

Stuffed Flank Steak

"Crockery Cookery," by Mabel Hoffman; Bantam Books

11/2 cups packaged bread stuffing

1 (3-ounce) can sliced mushrooms with juice

2 tablespoons melted butter or margarine

2 tablespoons grated Parmesan cheese

1 (1 to 11/2-pound) flank steak, scored on both sides

2 tablespoons salad oil

Sauce:

1 (3/4-ounce) package brown gravy mix

1/4 cup dry red wine

2 tablespoons minced green onions

1/4 cup currant jelly

Combine bread stuffing with mushrooms and juice, butter and cheese. Spread over flank steak; roll up like jelly roll. Fasten with skewers or string.

Pour oil in slow-cooking pot. Roll steak in oil, coating all sides.

For sauce: Prepare gravy mix according to package directions. Pour gravy, wine and onions over meat.

Cover and cook on low 8 to 10 hours. Remove meat from pot; slice. Add jelly to sauce and stir until dissolved. Serve over meat. Makes 4 to 5 servings.

Cowboy Beef

"Better Homes and Gardens Ultimate Slow Cooker"

Prep: 10 minutes Cook: 10 to 12 hours on low or 5 to 6 hours on high

1 (21/2 - pound) boneless beef chuck pot roast

1 (15-ounce) can chili beans with chili gravy

1 (11-ounce) can whole kernel corn with sweet peppers, drained

1 (10-ounce) can chopped tomatoes and green chile peppers

1 to 2 teaspoons finely chopped canned chipotle peppers in adobe sauce

Trim fat from beef. If necessary, cut beef to fit into a 31/2- or 4-quart slow cooker. Place beef in the cooker. In a medium bowl, stir together the undrained beans, drained corn, undrained tomatoes and chipotle peppers. Pour mixture over beef in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer beef to a cutting board. Slice beef and arrange in a shallow serving bowl. Using a slotted spoon, spoon bean mixture over beef. Drizzle some of the cooking liquid over beef and bean mixture to moisten. Makes 6 servings, 307 calories.

Old World Sauerbraten

"Crockery Cookery," by Mabel Hoffman; Bantam Books

31/2 to 4 pound beef rump or sirloin tip

1 cup water

1 cup vinegar

1 large onion, sliced

1 lemon, with peel on, sliced

10 whole cloves

4 bay leaves

6 whole peppercorns

2 tablespoons salt

2 tablespoons sugar

12 gingersnaps, crumbled

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar. Pour over meat. Cover and refrigerate for 24 to 36 hours, turning meat several times during marinating.

Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in gingersnap crumbs; cover and cook on high for 10 to 15 minutes. Pour over meat. Makes 8 servings.

Corned Beef and Cabbage

"Better Homes and Gardens Ultimate Slow Cooker"

Prep: 15 minutes Cook: 10-12 hours on low or 5 to 6 hours on high

1 3- to 4-pound corned beef brisket with spice packet

1/2 small head of cabbage, cut into 3 wedges

4 medium carrots, peeled and cut into 2-inch pieces

1 medium onion, quartered

2 medium yellow potatoes, cut into 2-inch pieces

1/2 cup water

Trim fat from beef. If necessary, cut beef to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over beef; rub spices in with your fingers. Place cabbage, carrots, onion and potatoes in the cooker. Add the water. Place beef on vegetables.

Cover and cook on low heat setting for 10 to 12 hours or on high for 5 to 6 hours.

Transfer beef to a cutting board; thinly slice against the grain. Place beef on a platter. Using a slotted spoon, transfer vegetables to platter. Makes 6 servings. 457 calories.

Stuffed Green Peppers

"Crockery Cookery," by Mabel Hoffman; Bantam Books.

5 to 6 green (Bell) peppers

1/2 pound lean ground beef

1/4 cup finely chopped onion

1 tablespoon chopped pimiento

1 teaspoon salt

1 (12-ounce) can whole kernel corn, drained

1 tablespoon Worcestershire sauce

1 teaspoon prepared mustard

1 (103/4 -ounce) can condensed tomato soup

Cut a slice off top of each pepper; remove core, seeds and white membrane. In small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into the peppers.

Stand peppers up in slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours. Makes 5 to 6 servings.