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.

Friday, February 28, 2014

WILD MUSHROOM BEEF STEW

1 1/2 to 2 lbs beef stew meat, cut into 1-inch cubes
1/8 cup flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups beef broth
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tsp paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small onion, chopped
1 celery stalk, sliced

Place meat in cooker; combine the flour, salt, and pepper and pour over meat. Stir to coat each piece of meat with the flour.  Add remaining ingredients and stir to mix well.

Place lid on cooker and cook on low 10 to 12 hours or on high 4 to 6 hours.

Stir thoroughly before serving.

Yield: 4 to 5 servings.


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