SLOWCOOKER VEGGIE STEW
MAKES 6 SERVINGS.
3 onions, cut into wedges
1 rutabaga, cut into pieces
4 carrots, cut into pieces
2 parsnips, cut into pieces
Mashed potatoes
1/2 cup parsley, chopped
8 sprigs thyme
2 cups beer
Salt and Pepper
2 tbs oil
4 cloves garlic, smashed
6 oz can tomato paste
2 tbs flour
2 1/2 pounds beef stew meat, cut into pieces
HEAT oil in a skillet. Season beef with salt and pepper, cook beef until browned, transfer to a plate, sprinkle with flour. In a slow cooker, whisk together beer, tomato paste, salt and pepper. Add onions, garlic, thyme, beef and any juices, toss. Scatter rutabaga, carrots and parsnips on top. Cook covered until beef and vegetables are tender and sauce has slightly thickened 6 hours on high. Fold in parsley. SERVE with mashed potatoes...
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