[Magdalen] Crock Pot Beef Stew

[Judy Fleener]

Sounds great, I'll try it.

On Mon, Jan 26, 2015 at 4:40 PM, Christopher Hart <cervus51 at gmail.com>
wrote:

> I don't share recipes here very often because I mostly improvise when I
> cook, but a couple of months ago I made a beef stew that turned out really
> well. My wife kept asking me to write down the recipe and I kept telling
> her that I would have to make it again to reconstruct just what I did. So
> yesterday I made it again, as best I could remember it, and this time I
> wrote it down as I made it. I originally adapted it from a Betty Crocker
> cookbook, but with some significant variations. I used parsnips instead of
> potatoes, added some red wine, and left out the salt and sugar altogether.
> They could be added if you like, but I don't think it needs them. Best of
> all there's maybe a half hour or less prep time in the morning, then it
> cooks in a crock pot all day and is ready for dinner.
>
>
>
> Crock Pot Beef Stew
>
>
>
> 1 lb. (or more) Stew Beef - cut into 1/2-1 inch pieces
>
> 1 Small/Medium Onion - chopped
>
> 1 lb. (or less) Baby Carrots
>
> 1/2 lb. Sliced Mushrooms
>
> 2 Parsnips - peeled and cut into 1 inch pieces
>
> 14.5 oz. Can of Diced Tomatoes - undrained
>
> 1 cup Beef Broth
>
> 1/2 cup Dry Red Wine
>
> 1 tbsp. Worcestershire Sauce
>
> 1 tsp. Dried Marjoram Leaves
>
> 1/2 tsp. Black Pepper
>
> 1/2 cup All Purpose Flour
>
>
> Mix all ingredients except beef in crock pot. Add beef. Do not stir.
> Cook on low heat for 9 hours. Enjoy!
> --
>
> Christopher Hart
>
> List Mail Address: cervus51 at gmail.com
> Personal Mail: cervus at veritasliberat.net
> Twitter: @cervus51
>



-- 
Judy Fleener, ObJN
Western Michigan