For a change, I made a sort of beef stew in slow-cooker. (Beef stew is ordinarily my wife's department, and hers is a traditional variety, done in a cooking bag in the oven.)
I bought a pound of the best stew beef I could find at one of the better local stores: organic, grass-fed . . . and pricey. Also some multi-colored tiny finger-shaped ("fingerling") potatoes and some mini-carrots. Also some Original HP Sauce (which I had never seen before, but which looked interesting).
I poured two or three ounces or so of cream sherry (very inexpensive Christian Brothers -- great for cooking) into the pot, and added the beef chunks. Dripped on some of the DH Sauce. Would have used more, but it is VERY slow coming out of the bottle. Some salt and pepper. Stirred and turned to coat. Then added a layer of chopped yellow onion (from one whole medium onion), a layer of the carrots, and a layer of the potatoes, chunked, and another sprinkling of salt and pepper, and a sprinkling of dried parsley flakes.
(Sounds more complicated than it is. Prep time was only a few minutes, total.)
Cooked on medium (in a heavy stainless steel pan with watertight lid, on cooker base) for an hour and a half or a little more (would have been less at that temp but I had gone to the gym). House smelled great, and beef was already well done, so turned temp way down. Later had to add about three ounces of water, as too much liquid had evaporated. Turned down to lowest temp to coast to dinner time.
Result was really good. Enough left over for a couple of lunches.
--Ken