This recipe has been in my files as long as I can remember keeping them. Try it, I will personally guarantee that you will love it!
2 lbs. chuck roast, cut into large bite-size pieces
2 onions, chopped
4 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 cups sliced mushrooms
6 potatoes, cut in large wedges
2 bay leaves
1 (8oz.) can tomato sauce
1 can beef broth
1 cup red wine
5 cups water
1/2 stick butter
1/2 cup flour
Combine meat and vegetables in electric slow cooker. Ass ingredients through water. Cook 6 hours on High; 7 or longer on Low. Thirty minutes before serving, melt butter. Add flour and whisk to blend. Add 1 1/2 cups hot broth to roux, then return all to the stew, stir well. Tuen on High for 30 minutes to allow to thicken.
Serves 6 to 8
COOKS NOTE: Serve with cornbread and red wine.
"The frying pan you should give to your enemy. Food should not be prepared in fat. Our bodies are adapted to a stone age diet of roots and vegetables."~Denis Burkitt
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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