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.

Saturday, September 22, 2012

MUSHROOM BEEF STEW

1 dozen new potatoes, quartered
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

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