Sharon Hughes Workers columnist
It is a image of some crockpot beef stew that Sharon Hughes made.
Sharon Hughes | The Instances-Gazette
Good day! It’s a starting of a brand new yr. Are you able to consider it’s 2023 and it’s time for a less complicated menu. I name it consolation meals. Serve it with apple sauce with a sprinkle of sugar and cinnamon on prime and good outdated bread and butter — and you’ve got an amazing meal, and hopefully you should have leftovers.
I hope you take pleasure in this nice recipe. Thanks Patricia Nicholes for this recipe. You might be superior.
Please ship in your favourite recipes and I’ll put you within the kitchen with Sharon. Ship them, together with a narrative in regards to the recipe when you’d wish to share one, to [email protected] or name me at 937-393-3456.
CROCKPOT BEEF STEW
Crockpot low — 7-8 hours
Crockpot excessive — half-hour
Components
1 pound of stew meat (I used a roast)
2 medium potatoes, peeled, cubed
1 — 14.5-ounce can (1 3/4 cups) beef broth
1 — 11.5-ounce can (1 cup plus 7 Tbsp.) V8 Juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium candy onion, chopped
3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. water
1/2 cup frozen corn
1/2 cup frozen peas
Instructions
1. In a three-quart crockpot, mix the primary 12 elements.
2. Cowl and cook dinner within the crockpot on low for 7-8 hours.
3. Discard bay leaves.
4. In a small bowl, mix water and cornstarch till clean (don’t skip or shortcut this step).
5. Stir cornstarch combination into the stew.
6. Add corn and peas.
7. Cowl and cook dinner within the crockpot on excessive for half-hour or till thickened.
Sharon Hughes is the promoting supervisor at The Instances-Gazette. She can also be a mom, grandmother and chef.
Sharon Hughes Workers columnist
It is a image of some crockpot beef stew that Sharon Hughes made.
