Always be safe using a slow cooker. Check the facts at http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp

Thursday, June 26, 2008

Slow Cooked Beef

3-4 lb. beef roast, cut into stew-beef sized pieces
1 package dry onion soup mix
1 can cream of mushroom soup
1/2 soup can of water (up to a full can)
1 cup red wine (if it's not fit to drink, don't cook with it!)
salt & pepper to taste
small amount of flour and oil for browning beef
egg noodles (or rice)

Lightly salt, pepper, and flour beef and brown in a small amount of oil. Place the beef in a slow-cooker (crock pot). Mix the other ingredients together and pour over the beef. Cook on Low for 8-10 hours. May want to add a little cornstarch dissolved in water at the end to thicken the gravy. Serve over egg noodles (or rice) with a salad and hot bread.

2 comments:

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