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.

Wednesday, February 20, 2013

RICE BEEF STEW

1 onion, chopped
2 garlic cloves, minced
3 1/2 cups peeled, cubed potatoes
1 1/2 cups chopped cabbage
3 carrots, peeled and sliced
1/4 cup uncooked long-grain white rice
1 pound beef, trimmed of fat and cut into small bite-size pieces
1 1/2 cups beef broth
3/4 cup red wine or water
1/4 cup ketchup
1 1/2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
 
In a slow cooker or crockpot, combine the onion, garlic, potatoes, cabbage, carrots, rice, and beef.
In bowl, stir together broth, wine or water, ketchup, thyme, chili powder, dry mustard, and pepper.
Pour mixture over meat and vegetables and mix together.
Cover cooker and cook on low for 8 to 10 hours.
 
Note: This is a stock photo and not a picture of the actual recipe.

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