January 9, 2004, Newsletter Issue #159: Beef & Mushroom Stew
Tip of the Week
Beef & Mushroom Stew
1-1/2 pounds beef stew meat
1 can French onion soup
1/2 cup robust red wine
4 to 5 potatoes, cubed
1 carrot, sliced
12 to 16 ounces fresh mushrooms
1 bay leaf
salt and pepper to taste
1 can stewed tomatoes
3 Tbsp flour
Combine all ingredients except tomatoes. Cover crockpot and cook on low for 9 hours; add tomatoes and cook for 1 hour more. About 20 minutes before serving, mix together 3 Tbsp flour and 2-3 tsp of cold water, and add it to the stew, stirring well.
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