Merry Christmas from the Crockin’ Girls! We gave a gift for you that can’t be wrapped up and put under the tree- it’s a stress free Christmas...
This is as good as my mother used to make, but I can leave it in the slow cooker all day long and not have to hassle with last-minute prep. My family enjoys...
We LOVE soup season, and soups with a Mexican flare are our weakness! This soup will keep you coming back for more! Ingredients 3-4 boneless, skinless chicken...
This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.
- 1½ Pounds beef stew meat
- 2 Tablespoons olive oil
- 1 (10 oz) can of cream of mushroom soup
- 1 (10 oz) Ounce can of celery soup
- 3/4 Cup burgundy wine
- 1-envelope onion/mushroom soup mix
- 8 Ounces package of sliced mushrooms
In a large skillet brown beef stew meat, half at a time, in hot oil. Drain fat.
In crock, combine all ingredients except beef & noodles, mix well. Stir in browned meat.
Cook on low 8-10 hrs or high 4-5 hrs. Serve over hot cooked noodles, potatoes or rice.
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