1/2 cup chopped yellow onion or 1 cup frozen baby onions
1/2 lb baby carrots
2 cups white mushrooms, sliced
1 can (16-oz) tomatoes
1 can (14.5-oz) beef stock
1/2 cup all-purpose flour
1 tbsp Worcestershire sauce
1 tsp sugar
1 tsp marjoram
1/4 tsp freshly ground black pepper
1 lb beef for stew, trimmed and cubed into bite-size pieces
1/2 tsp salt
In a slow cooker or crockpot combine the potatoes, onion, carrots, mushrooms, tomatoes, beef stock, flour, Worcestershire, sugar, marjoram, and pepper; stir to mix.
Spinkle the beef cubes with the salt and place in cooker over the vegetable mixture.
Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 5 hours. Stir well before ladling into serving bowls.
Yield: 4 to 6 servings
Note: This is a DIABETIC-FRIENDLY recipe, too!
Note: Stock photo