Muriel's Stew

By -
My first slow cooker meal!

This is Muriel's Stew, it was on the Facebook group but I thought I'd re-post it on here. It was DELICIOUS. And so easy to make. I recommend adding tobasco sauce :)


Muriel's Stew

3 lb stewing meat chunks (I get some sort of steak to cut up)
...
2 cans golden mushroom soup (or more, depending on the amount of vegetables)
1 can water
1 tbsp salt (this is excessive -- I don't use this much) I used 1 tsp and it was good.
4 tbsp tapioca (for thickening)

Mix the soup with water, salt and tapioca. Toss together the cut-up meat with the following:

Any vegetables you like, such as carrots, potatoes, onions, sweet potatoes, turnips or rutabaga, celery and cabbage. Cut into large-sized chunks.

Put into roaster or large casserole dish (or slow cooker). Bake four hours at 250 degrees or 1.5 hours at 350. I cooked this in the slow cooker for six hours on high temperature and it was good.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more