Have you noticed how cooking with slow cookers or crock pots seems to come and go? Just the other day, one of the food shows on Martha Stewart radio, had a segment on Slow Cookers. I have always loved my slow cooker regardless of whether they were in or out of cooking fashion. It's so nice to come home from work and have dinner almost finished.
This week's cookbook recipe, Refrigerator Stew, comes from the Crock-It Cookbook by Barbara M. Murray. I've had this cookbook for years and it contains several of my go to recipes for the crock pot. The winds are blowing and the weather is cooling off in the midwest. One of my favorite cold weather meals is stew. Refrigerator Stew is filled with flavor and all you need is fruit or a salad and you have a quick healthy meal.
2 pounds beef stew meat
1 package onion soup mix
1 can cream of mushroom soup
1 1/2 cups water
4 - 6 carrots
3 -4 potatoes
1 can green beans
1 can corn
Cut meat, onion, carrots and potatoes into bite size pieces. Combine all ingredients in the slow cooker. Stir well. Cook on low 8 - 10 hours.
My notes on this recipe: I like to brown the stew meat before I put in the slow cooker. Tonight the only potatoes in the pantry were fingerlings. I didn't cut them up and they worked great.
I was out of carrots and I do miss the color they add to the dish!