We sometimes (almost every week) make two six quart crock pots filled with stew. We use the usual, potatoes, carrots, onions, celery and throw in garlic, bacon, frozen spinach, etc to add some depth to the flavor. Don't forget the spices and worstershire sauce. But the biggest enhancement is adding about 1/4 of wine approximately one hour before we unplug the crock pot. Not only do we eat stew for dinner that night (family of nine) but my husband and I eat stew for luch for the next five or six days. We pack the stew into Rubbermaid disposable round containers and stack all ten of them (or so) in the fridge. Lunch is easy, delicious and filling all week long. Plus, I feel that the nutrition can't be beat, that meat is swimming in all those lovely vegetables, and since the meat is trimmed the fat is somewhat under control.

This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe

Ccountry_bumpkin_al, let me know how the liners work out in the Nesco. I bought some but haven't had a chance to try them yet. I was thinking they'd work well for ribs and things with tomato sauce or something that would tend to burn on a bit more easily. Otherwise I've been lining it with foil when I want an easier cleanup and that works well. As for a recipe? Sometimes I'll brown the ribs a bit first but not always. Make a rib rub using your favorite spices, rub some ribs and cook about 275ð for 2-4 hours with a bit of beer, Dr. Pepper, root beer, water, vinegar, 7Up or a liquid of your choice. Add a little BBQ sauce when they're nearly done if you like for nice, tender and tasty ribs. You can crisp them up after too if you like, but it's optional. I've gotten to the point I like a dry rub rib better than dripping with sauce. But, saucy ribs are good too. I usually make little foil packets for easier cleanup and it seems to cook them better too.

Here is my absolute favorite. I like to make a double batch and freeze half for another time. It was a "Supper Suppers" recipe and when they were going out of business I asked them for the recipe and they gave it to me. The below is for a full recipe. I actually like to halve it. Tandoori Pork with Pita (you can also make with chicken) 1 Pound Diced Raw Pork 1 cup diced onions 3/4 cups dried lentils 1/2 cup water 1/4 cup lemon juice 1/8 cup chopped ginger 1 tablespoon minced garlic 1 tablespoon paprika 1/2 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon kosher salt (optional) 1/2 teaspoon ground cayenne pepper (optional) 1/2 teaspoon turmeric 1/2 teaspoon curry powder Seal and label bag. Place in storage bag and seal. Preparation: Thaw completely. If frozen or partially frozen, defrost slightly in microwave before cooking. Do not over-microwave, or meat will become tough. Cooking Instructions: Slow Cooker: Place all ingredients in slow cooker. Add 1 cup water. Cook on low for 8 hours. Pita wraps: Preheat oven to 325F. Place pitas on baking sheet and heat 3-5 minutes until golden brown. Fill each pita wrap with pork mixture, or serve with pita wraps on the side. Cooking times may vary due to differences in ovens. Sides: Olives, feta cheese