Slow Cooking Thursday!7:35 AM
All my slow cooking recipes are now online and starting today, I will add all the recipes shared weekly to my online del.icio.us site too. So if you're wanting to find ALL the slow cooked recipes that have been shared since the first SLOW COOKING THURSDAY, here is the link for you.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
As always, share your slow cooking recipes but if you REALLY REALLY don't have one and still want to participate, then you can share any kind of recipe.
SNOWY DAY BEEF STEW
1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4' thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.