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Recipe by Rose Musgrave-Quinn
3 pound beef roast cut into stew meat size chunks
2 cans of Swanson’s beef broth
½ package of onion soup mix
Cook chunks of beef in a small amount of oil in a large skillet until all juice is cooked out and meat is browned. Usually takes 10 or 15 minutes for all the juice to cook out and for the meat to be browned. Drain meat from skillet in a colander, leaving only the residue in the skillet. Add a can of Swanson’s beef broth to the residue and stir until all the crumbs, etc. is mixed thoroughly. Pour all into a slow cooker and add another can of beef broth and ½ package of onion soup mix. (A whole package of onion soup mix makes it too salty) I don’t add salt either since the onion soup mix makes it salty enough. Cook on high until it comes to a boil and then turn heat to medium. Let cook overnight and check to see doneness of meat in AM. If meat is tender turn heat to low and continue cooking until you’re ready to make your gravy and mashed potatoes and other vegetables. At that time, remove the meat from the slow cooker and turn the heat up to boiling and make a paste of corn starch and water. About 1/3 cup of cornstarch and water to make a thin paste. Add to the beef broth and after you have it to the consistency you want your gravy to be, add the meat back to the slow cooker and stir thoroughly. If gravy isn’t thick enough, make another small amount of cornstarch & water and add until you have it to the consistency you want.
Serve with mashed potatoes or buttered noodles, and vegetables of your choice.
"I like green beans and slaw with mine."
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