Monday, September 13, 2010

Vegetable Beef Stew

Between soccer practices and karate.  I don't have much time to cook right before dinner.  So I do a lazy mom's way of cooking with the help of a slow cooker.  I can just mix them all up turn on the cooker and the meal is ready when we get back or right before we leave for the extra curricular activities.

This is from Betty Crocker Slow Cooker Recipes

1 1/2 cups baby cut carrots
2 medium potatoes, peeled and cut into 1 inch pieces
1 medium stalk celery, cut into 1 inch pieces
1 envelope (1 1/2 ounces) beef stew seasoning
1 pound beef stew meat
1 cup water
1 cup frozen whole kernel corn (from 1 pound bag)
1 cup frozen cut green beans (from 1 pound bag)

1. Layer carrots, potatoes and celery in 3 1/2 to 4 quart slow cooker.  Place stew seasoning in resealable plastic food storage bag.  Add beef; toss to coat.  Add beef to cooker; sprinkle with any remaining seasoning.  Pour in water.  Layer frozen corn and green beans on top.

2.  Cover and cook on low heat setting 8-10 hours until beef is tender.  Stir stew before serving.

Finishing touch

Ladle the stew into bowls, and sprinkle each serving with crumbled crisply cooked bacon and chopped fresh parsley.  Serve with chunks of warm crusty bread to soak up all the flavorful gravy.

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