| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Stew beef |
|
md |
Potatoes; peel/thickly slice |
| 4 |
|
Carrots; peeled and chunked |
| 1 |
|
Envelope dry onion soup mix |
| 1 |
cn |
(6 oz.) tomato paste |
| 6 |
oz |
Water |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Seasoning salt |
| 1/4 |
ts |
Dry mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Bacon bits |
| 1/4 |
c |
Maple syrup |
| 4 |
c |
Water |
| 1 |
cn |
Peas with juice |
INSTRUCTIONS
Place beef in bottom of 6-8 quart crockpot or slow cooker. Cover with
potatoes and carrots.
In medium large saucepan, place all remaining ingredients (except peas) and
simmer until bubbly. Remove from heat and pour over meat and vegetables.
Cover and cook on high heat approximately 8 hours. Add more water if
necessary. Add peas before serving. Do not thicken.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 28, 1998
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