Justin found this recipe and thought it looked tasty. I agreed, however; I knew if we had it during the week I would not have time to make it according to the recipe. Instead of browning the meat I just dumped it in the crock pot and took it to school with me. When I got home I chopped the veggies and sauteed them until they were tender. I followed the recipe once the veggies were ready. It turned out very well! Enjoy!
Picture by Taste of Home
Ingredients3 pounds beef stew meat
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups beef broth
1-1/2 cups dry red wine or additional beef broth, divided
3/4 pound medium fresh mushrooms, quartered
1 large sweet onion, chopped
2 medium carrots, sliced
1 thick-sliced bacon strip, chopped
2 garlic cloves, minced
2 tablespoons Italian tomato paste
Hot cooked egg noodles
Directions
Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Yield: 6 servings.
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