Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    CP Snowy Day Beef Stew

    Source of Recipe


    1 medium-size onion, finely chopped
    2 medium-size carots, cut into 1/4" thick slanting slices
    1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
    8 ounces mushrooms, sliced
    2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
    1/4 cup all-purpose flour
    2 teaspoons dry thyme
    1 can (about 14 1/2 oz.) stewed tomatoes
    1/4 cup red wine or beef broth
    1 package (about 10 oz.) frozen peas, thawed

    In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).

    Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

    Per serving: 313 calories (15% from fat), 37 g protein, 29 g carbohydrates, 5 g total fat (1 g saturated), 79 mg cholesterol, 276 mg sodium




previous page | recipe circus home page | member pages
mimi's cyber kitchen |