WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, March 8, 2012

MUSHROOM BEEF STEW

1 1/2 lb beef stew meat
salt and pepper to taste
1/4 cup all-purpose flour
2 tbsp canola or soy oil
1 can French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 tsp Italian seasoning
3 cups white mushrooms, halved
3 medium carrots, cut into 2-inch pieces
1 cup whole frozen white onions
1/4 cup water
flour for thickening

Season the beef with salt and pepper to suit your taste; coat in the flour.

Heat the oil in a large skillet over medium-high heat.  When oil is hot add the beef, shaking off execss flour, and cook until browned on all sides.

In a 3 1/2-quart slow cooker or crockpot, stir together the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, and onions.  Cover the cooker and cook on low for 10 hours until the beef is tender, or on high for 5 hours.

Stir a small amount of flour into the water until smooth.  Stir mixture into the stew in the cooker until blended.  Cook on high until mixture boils and thickens.

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