WHAT A CROCK (via Mike Daley):

Snowy Day Beef Stew (Sunset's "Sunset's "Crockery Cook Book".

Mike

Ingredients

1 medium onion, finely chopped

2 medium carrots, ¼ inch thick slanting slices

1 pound small thin-skinned potatoes, scrubbed and quartered lengthwise

8 oz sliced mushrooms

2-2 ½ pounds lean round, trimmed of fat and cut into 1 inch cubes

¼ cup flour

2 tsp dried thyme

1 can stewed tomatoes (14.5 oz +/-)

¼ cup red wine or beef broth

1 10 oz pkge frozen peas

Salt

In large slow cooker combine carrots, onions, mushrooms and potatoes.

Coat beef cubes with flour, add to the cooker and sprinkle with thyme. Add tomatoes and wine/broth and cook on low 8-10 hours, until beef is very tender.

Skim any fat from stew and stir in peas, increase setting to high and cook until peas are heated through. Season to taste with salt.")

Ingredients

1 medium onion, finely chopped

2 medium carrots, ¼ inch thick slanting slices

1 pound small thin-skinned potatoes, scrubbed and quartered lengthwise

8 oz sliced mushrooms

2-2 ½ pounds lean round, trimmed of fat and cut into 1 inch cubes

¼ cup flour

2 tsp dried thyme

1 can stewed tomatoes (14.5 oz +/-)

¼ cup red wine or beef broth

1 10 oz pkge frozen peas

Salt

In large slow cooker combine carrots, onions, mushrooms and potatoes.

Coat beef cubes with flour, add to the cooker and sprinkle with thyme. Add tomatoes and wine/broth and cook on low 8-10 hours, until beef is very tender.

Skim any fat from stew and stir in peas, increase setting to high and cook until peas are heated through. Season to taste with salt.

Posted by Orrin Judd at March 3, 2007 10:35 AM