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.

Monday, October 8, 2012

MUSHROOM AND WINE BEEF STEW

1 lb sirloin, cut into cubes
2 tbsp whole-wheat flour
1 tbsp canola oil

Heat the oil in a large skilllet.
Place flour in a shallow bowl or pie plate and dredge sirloin through the flour, place in slow cooker or crockpot. 

1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb fresh sliced mushrooms

Add the onion, cloves, and mushrooms to the skillet where the sirloin was browned, cooking just until turning soft.  Add to the meat in the cooker.

2 celery ribs, sliced
3 large carrots, sliced
4 large potatoes, cubed
2 tsp seasoned salt
1 can (14.5-oz) beef broth or stock
3/4 cup red cooking wine

Add the celery, carrots, potatoes, salt, broth, and wine to the cooker.  Place lid on cooker and cook on low for approximately 6 to 8 hours.

Yield: 8 to 10 servings.

Note: This is also a diabetic-friendly recipe.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.