Here's My Dinner---What's Yours? Saturday

Mmmmm! looks delicious!

I'm tired today! Pizza and wings for my kids!

 Was VERY delicious!

I just let this stew on the stove though---doesn't take as long as the crockpot.  I used beef broth, no wine. 

rice with green pigeons and potatoe salad

Quoting Poodles:

 VEGETABLE BEEF STEW

 

Serves: 6

 

Cooking Time:8 hr

 

Ingredients

• 6 medium white potatoes (about 2 lbs) peeled and  cubed
• 6 medium carrots, peeled and cut diagonally into  1/4-inch slices
• 1 onion, coarsely chopped
• 1 celery rib, chopped
• 2  pounds beef stew meat or chuckroast, trimmed of fat  and cut into 1-inch cubes
• 3  tablespoon all-purpose flour
• 1/2 cup beef broth
• 1  cup dry red wine
• 1 can corn, drained
• 1 can green bean, drained
• 1/2bag frozen peas
• Salt and pepper, to  taste

 

Instructions

1. In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss  the beef with flour to coat evenly. Add to the slow cooker. Top with the beef  broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2  hours.     
2. Reduce the heat setting to low and cook 7 hours longer, or until the beef is  tender, stirring once or twice during cooking.     
3. Add the corn, beans and peas and cook for one more hour or until hot  through. Season with salt and pepper to taste.