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This recipe was printed on the old site. I forget who printed it there but it is one of the best recipes and the easiest for making a good stew in a slow cooker. Serve with biscuits.
In a slow cooker, layer the ingredients in the order listed below:
2 lbs. lean stew meat
2 c. onions, diced large (may use leeks, if preferred)
2 c. potatoes, large chunks
2 c. carrots, large chunks
2 c. celery, large chunks
Mix together in a bowl the following:
2 t. salt
1/2 t. pepper
1 t. sugar
5 Tablespoons tapioca
Sprinkle the above evenly over the vegetables. Pour 3 cups of V-8 juice over all. DO NOT STIR.
Cook on high for 5 hours or low for 10 hours. No browning necessary. When done, the gravy is thick and brown.
REMEMBER DO NOT STIR!!!!
This is a "cheap" meal, but soooo good. There are lots of options for it also.
2 cups dry pinto beans cooked and drained (can substitute 2 cans)
1 28 oz. can crushed tomatoes
2 cups tomato juice (may need to add more)
1 to 2 lbs ground beef browned and drained.
1 small onion chopped and sauteed
1 stalk celery, diced ( or use 1/2 tsp celery salt)
1/2 teaspoon cilantro
Options: jalapeno pepper, bell pepper
Combine all in soup pot and simmer to blend ingredients. Cook, until celery is tender (I usually sautee it with the onion and bell pepper if I use). Keep enough liquid in pot to keep from sticking. May simmer as long as desired. Serve with hot buttered cornbread (or crackers)