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Recipe for 6 quart CrockPot or Slow Cooker
- Wash and slice all the vegetables
- Slice Place onions, and baby carrots, celery in slowcooker
- Add bell pepper and beef
In a small bowl, combine tomato sauce, vinegar, brown sugar and
spices, Worcestershire sauce, salt, and pepper
Pour over meat and vegetables.
Put mushrooms on the top to cover
Cover and cook on LOW 9 to 10 hrs
TO FINISH: in a small bowl, add cornstarch in cold water and stir
well to dissolve without lumps. Stir cornstarch into cooked stew
mixture. Cover, turn pot on HIGH and cook 15 to 20 minutes or until
thickened, stirring occasionally.
Make Egg Noodles according to package directions. Serve Beef Stew
over the Egg Noodles. Enjoy.
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- 3 cloves of minced Garlic
- 2 large yellow onions, peeled and sliced
- Baby carrots, 1/2-lb.
- 2 cups sliced celery (about 3 sticks)
- 1 Red bell pepper, seeded, cut into 1" pieces
- 1 Green bell pepper, seeded, cut into 1" pieces
- 2 pounds Beef stew meat, cut into 1 to 1 1/2" cubes
- 4 1/2 cups tomato sauce
- 2 teaspoons brown sugar
- 1 tablespoon cider vinegar
- ½ tsp. red pepper flakes
- 2 teaspoons Fresh oregano leaves, chopped
- 1 tablespoon Fresh parsley, chopped
- 3 tablespoon Worcestershire sauce
- 1 box sliced mushrooms
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water
- Egg noodles 1 lb.
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