Post by chief_cook2 on Jan 27, 2007 12:37:20 GMT -6
Beef-Mushroom Stew
crockpot, soups
2 lbs boneless beef chuck roast
3 Tbsp all purpose flour
2 Tbsp cooking oil
6 medium carrots; cut into 1/2 in pieces
1 large onion; chopped
1 (14-1/2-ounce) can diced tomatoes; undrained
1/4 cup cider vinegar
2 Tbsp mild-flavor molasses
1/2 tsp Salt
1/2 tsp celery salt
1/4 tsp ground ginger
1/4 tsp ground black pepper
12 oz assorted fresh mushrooms; halved
1/4 cup raisins
1. Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a
plastic bag. Add meat pieces, a few at a time, shaking to coat. In
12-inch skillet, cook meat, half at a time, in hot oil over medium-high
heat until brown. Drain off fat.
2. In 4 to 5 quart slow cooker, combine carrots and onion. Place meat on
top of vegetables. In a medium bowl, combine tomatoes, vinegar, molasses,
salt, celery salt, ginger and pepper; pour over meat.
3. Cover and cook on low-heat setting for 8 hours or on high-heat for 4
hours.
4. If using low-heat setting, turn to high heat setting. Stir in
mushrooms and raisins. Cover and cook one hour more. If desired, serve
meat mixture over hot cooked noodles.
PER SERVING: 263 cal.; 9g total fat (2g sat fat) 67mg chol; 444 mg sodium;
20 g carbs; 3 g fiber; 27 g protein.
Contributor: BH&G Slow-cooker Stews
Yield: 8 servings
crockpot, soups
2 lbs boneless beef chuck roast
3 Tbsp all purpose flour
2 Tbsp cooking oil
6 medium carrots; cut into 1/2 in pieces
1 large onion; chopped
1 (14-1/2-ounce) can diced tomatoes; undrained
1/4 cup cider vinegar
2 Tbsp mild-flavor molasses
1/2 tsp Salt
1/2 tsp celery salt
1/4 tsp ground ginger
1/4 tsp ground black pepper
12 oz assorted fresh mushrooms; halved
1/4 cup raisins
1. Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a
plastic bag. Add meat pieces, a few at a time, shaking to coat. In
12-inch skillet, cook meat, half at a time, in hot oil over medium-high
heat until brown. Drain off fat.
2. In 4 to 5 quart slow cooker, combine carrots and onion. Place meat on
top of vegetables. In a medium bowl, combine tomatoes, vinegar, molasses,
salt, celery salt, ginger and pepper; pour over meat.
3. Cover and cook on low-heat setting for 8 hours or on high-heat for 4
hours.
4. If using low-heat setting, turn to high heat setting. Stir in
mushrooms and raisins. Cover and cook one hour more. If desired, serve
meat mixture over hot cooked noodles.
PER SERVING: 263 cal.; 9g total fat (2g sat fat) 67mg chol; 444 mg sodium;
20 g carbs; 3 g fiber; 27 g protein.
Contributor: BH&G Slow-cooker Stews
Yield: 8 servings