SLOW-COOKER STEW
MAKES 5 SERVINGS.
2 tbs oil
1 1/2 pounds beef stew meat
3 tbs each flour and snipped chives
1/2 tsp each salt and pepper
8 oz pkg mushrooms, quartered
1 onion, diced
3 carrots, peeled, sliced
2 cloves garlic, chopped
1/2 cup each reduced sodium beef broth and red wine
1 cup frozen peas
24 oz pkg mashed potatoes
Heat oil in a skillet. Toss beef with 2 tbs flour, 1/4 tsp salt and pepper. Add beef to skillet, brown. Remove from heat. Coat slow cooker bowl with cooking spray. Add mushrooms, onion, carrots and garlic. Season with remaining salt. Stir in broth and wine, then beef. *COOK on low 7 hours. Scoop 1/2 cup liquid from slow cooker, whisk in remaining flour. Stir back into slow cooker along with peas and 1 tbs chives. Cover slow cooker, keep warm. Heat potatoes as per package directions. Stir in remaining chives and 1/4 cup warm water. Spread potatoes over filling (stew). SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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