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CATEGORY CUISINE TAG YIELD
Meats, Dairy Beef, Crock pot, Soups & ste 6 Servings

INGREDIENTS

1 Onion, thinly sliced
2 Cloves garlic, minced
4 Carrots, cut 1/4 inch thick
1/2 c Parsley, finely chopped
1 Bay leaf
1/2 c Prunes, pitted
2 lb Beef chuck, boneless and
trimmed of fat cut into
1" cubes
1/4 c All-purpose flour
1/4 t Pepper
3/4 c Stout or dark ale
Garlic Mashed Potatoes-
4 Russet potatoes, cut into
quarters
4 Cloves garlic, sliced
2 t Butter
1/8 t White pepper, ground
6 T Lowfat 1% milk

INSTRUCTIONS

In a 3-quart or larger electric slow cooker, combine onion, garlic,
carrots, parsley, bay leaf, and prunes. Coat beef cubes with flour,
then add to cooker and sprinkle with pepper. Pour in stout. Cover and
cook and low setting until beef is very tender when pierced (8 to 9
hours).  About 30 minutes before beef is done, prepare Garlic Mashed
Potatoes:  Cut potatoes into quarter lengthwise and place in a 3-1/2 to
4 quart  pan. Add garlic, cover with water. Bring to a boil over high
heat;  reduce heat to medium-high and cook, partially covered, until
potatoes are very tender when pierced (about 25 minutes). Drain well,
then add butter or margarine and ground white pepper. Beat with an
electric mixer until smooth; then mix in 4-6 tablespoons of milk,
beating until creamy. Season to taste with salt.  NOTES : This is a
wonderful recipe--the aroma is delightful. Don't be  put off by the
prunes in this recipe (and don't leave them out) they  add immeasurably
to the final taste. Recipe by: Sunset Crockery  Cookbook  Posted to
MC-Recipe Digest V1 #882 by MAMacR <MAMacR@aol.com> on Nov  4, 1997

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 919
Calories From Fat: 483
Total Fat: 53.6g
Cholesterol: 159.7mg
Sodium: 172.3mg
Potassium: 1734.7mg
Carbohydrates: 61.9g
Fiber: 7.3g
Sugar: 6g
Protein: 46.1g


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