Last week, we decided to do a basic beef stew in our slow cooker. We are both big fans of Dinty Moore beef stew, so when we came across this recipe, we had to try it. Here are the ingredients:
- 4 carrots
- 1 onion
- 12 oz. small red potatoes
- 9 oz. bag frozen cut green beans
- 1 can cream of celery soup
- 1 can beef broth
- 1/2 tsp. dried marjoram
 |
 |
The whole thing was pretty simple to throw together. I chopped up the carrots, onion, and potatoes and threw them in the slow cooker pot with the marjoram, cream of celery, and beef broth and stuck it in the refrigerator overnight. I pulled it out and plugged the cooker in before work and let it cook on low heat for 9 hours (our slow cooker automatically turns down to “warm” once the cook time has been reached). At least that’s what I thought I did. When we got home from work, I was all set to turn the cooker to high, add the green beens, and cook for an additional 20 minutes. But it was already on high! Not sure how that happened, but we pressed on and cooked it with the green beans another 20 minutes.
 |
 |
Amazingly, I don’t think the too high, too long cooking did much to it. None of the veggies were mushy and overcooked, and the meat was fine too. Alas, Dinty Moore it was not. We’ll keep trying different beef stew recipes until we find one as good or better.
No fancy inspiration for a bread product this week, though. We had plain ol’ buttermilk biscuits from a can.
2009 © The Beehive All Rights Reserved