Wednesday, June 11, 2008

Crock Pot Beef Casserole

2 lb Stewing beef, cubed
Seasoned flour

1 Onion, thinly sliced
4 oz Mushrooms, sliced
1 cn 10 oz can, beef
-/tomato soup or
1/2 pt Beef stock
Salt and pepper
Dried mixed herbs (opt)

Oil for frying


1. Coat the meat with the flour. Saute the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 - 5 hours or on Low for 8 - 10 hours.

2. Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top

Serve over 4 c. hot cooked noodles

1 comment:

~TAMY 3 Sides of Crazy~ said...

Sounds super yummy! I'm still playing catchup on all my blog reading, sorry this comment is sooooooo late!

I'm also a little slow at putting 2 and 2 together. Many of my recipes are developed from recipes I read in a couple of cookbooks I picked up at an Antique store, The Watkins Cookbook and the Watkins Salad Book. It's nice to know it's still around.