[Magdalen] Crock Pot Beef Stew

[James Handsfield]

In the Crockpot.

“Education is the most powerful weapon which you can use to change the world.” — Nelson Mandela

Jim Handsfield
jhandsfield at att.net




> On 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
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