Sometimes, you just don't feel like dirtying every pan just for a nice dinner.

Step 1: Appetizer

Crock Pot Swedish Meatballs

Ingredients:
2 pounds ground beef, raw
Salt
Pepper
Worcestershire Sauce
1 egg
1/4c breadcrumbs
2T Ketchup
2 cloves garlic, minced
3 cups store-bought brown gravy (could also substitute ketchup for game day meatballs or some other sauce you like)
1 large onion, diced (To dice the onion, cut it in half, make cuts diagonal from the root up then cut vertically down)
1T Worcestershire Sauce (could be replaced with BBQ sauce for game day)
Some allspice
1c sour cream

Make The Meatballs:
Put the meat into a bowl and add the salt pepper egg breadcrumbs sauce and garlic. shape into meatball rounds. Place in the crock pot on High and cook for 10 minutes until almost done, then flip. Once done, turn off the crock pot.

Make the Sauce:
Put all of the ingredients except for the sour cream in to the crock pot. Turn it to High and cook for 3-4 hours. Serve with a dollop of sour cream and/or the sauce :)

Step 2: Main Dish: BEEF STEW!!!!!

3 lbs boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup red wine
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
3 large russet potatoes, peeled and cut in eighths
fresh parsley to garnish (optional)

On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).

When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.

Once browned, remove the beef with a slotted spoon set aside.

Add the onions and sauté for about 5 minutes, until softened. (Don't clean out the pan; all of the burnt bits are full of super-fun-yumminess!)

Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.

Add the garlic and cook for 1 minute.

Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. (Deglazing picks up all the super-fun-yummiparticles)

Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.

Bring back to a gentle simmer, cover and cook on very low for about 1 hour.

Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.

Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired. (I prefer mine with some cheese on top and lots of salt! But thats just me...)

Step 3: One-bowl Cupcakes for 4!

Chocolate cupcakes for 4:
1 egg yolk
6T+2t flour
1T+1t cocoa powder *unsweetened*
1/2t baking powder
1T+1t shortening
2T+t sugar
3T+1 1/2t COLD water

Preheat oven to 350. Bring egg to room temp.Beat shortening on High for 30 seconds. Add in sugar and vanilla and beat until well combined. Beat in egg. Add in cocoa powder, baking powder, and a pinch of salt. Mix well. Add in scant half of the COLD water. Add the flour. Mix well. Add in the rest of the water and mix. Bake at 350 for 12-15 minutes, until toothpick inserted comes out clean. (If you want to , whip the egg white and flavor with mint extract and use as frosting...)