2 lb lean beef stew meat, cut into bite-size pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth
Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well.
Place the onion slices in a 5-quart slow cooker or crockpot. Place seasoned meat atop the onion. Add the mushrooms, carrots, rice, and beef broth. Stir mixture thoroughly.
Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender. Carrots should also be tender.
Yield: 4 to 6 servings.