Beef stew

Throw a package of stewing beef into the crock. Add a can of sliced or diced potatoes, a can of mushrooms, a can of sliced carrots, a packet of onion soup mix, and whatever spices you like (rosemary is great with beef). Pour some cheap red wine over the whole thing until everything’s covered, stir it up, turn on the pot (low or medium heat), and forget about it for the rest of the day. About a half hour before you’re ready to serve, mix up a few spoonfuls of cornstarch in some cold water and pour the mixture into the pot to thicken up the gravy. Fresh vegetables like onions and celery make it even better, but it’s best not to add them until later because they tend to get soggy otherwise.
I also make chicken stew the same way, except I use white wine instead of red, chicken bouillon instead of onion soup mix, and I add sliced up chicken or turkey sausage to make it interesting.

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