 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
|
Works for the crock pot (if you have a large crock pot) or the stove top. Ingredients:
2 1/2-3 lbs lean stewing beef, cut into 2-inch cubes |
4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices |
6 carrots, peeled and thinly sliced |
4 celery ribs, diced |
1/4 cup chopped celery leaves |
1 large sweet onion, chopped into large pieces |
10 ounces white mushrooms, halved (large ones quartered) |
2 cups water |
4 teaspoons instant beef bouillon |
1/2 cup sherry wine |
8 ounces tomato sauce |
1 tablespoon worcestershire sauce |
3 tablespoons cornstarch |
2 tablespoons brown sugar |
3/4 teaspoon pepper |
2 teaspoons thyme |
1/2 teaspoon salt |
1/4-1/2 teaspoon adobo seasoning |
2 teaspoons parsley |
3 garlic cloves, minced |
1/2 cup light sour cream (or regular) |
Directions:
1. Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
2. In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
3. Pour this mixture over beef and veggies.
4. Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
5. When done cooking, remove from heat, stir in the sour cream and serve.
|
|