Dinner from Sunday. I've definitely made stew with all-fresh vegetables and herbs and whatnot, but if you're pressed for time, this takes about 5 minutes to prepare.
2 lbs. beef stew meat
1 lb package frozen stew vegetables
1 10 3/4-oz can condensed golden mushroom soup (Campbells's makes this)
2/3 cup Burgundy (or any earthy/woody cheap red wine)
1 tablespoon quick-cooking tapioca
Put frozen vegetables in slow cooker.
Put meat on top on vegetables.
In a medium bowl, stir together soup, wine, 1/3 cup water, and tapioca.
Pour mixture over meat and veggies.
Cover and cook on low for 7-8 hours or on high for about 4 hours.
Try not to salivate too badly as your apartment is filled with the intoxicating fragrance of stewing beef.
Eat with crusty bread.
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3 comments:
I am fascinated by your love affair with the slow cooker.
Get a slow cooker, and you will fall in love as well.
I am planning on getting one as soon as I move...
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