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WILD MUSHROOM BEEF STEW
• Combine our, salt, pepper and thyme in small bowl. Place beef in 8-1/5 quart slow
cooker. Sprinkle with our mixture; toss to coat.
• Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add
potatoes, mushrooms and carrots; mix well.
• Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and
vegetables are tender (no stirring is necessary during cooking). Stir well before serving.
Garnish with parsley, if desired.
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch
diameter), cut into quarters
8 oz. assorted mushrooms (such as shiitake,
cremini and oyster) cut into quarters
1 cup baby carrots
Fresh parsley (optional)
2 lbs. beef for stew, cut into 1-inch pieces
1/4 cup all-purpose our
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
3/4 cup ready-to-serve beef broth
1/4 cup tomato paste
1/4 cup dry red wine
RECIPES - Beef (cont.)
ITALIAN MEATBALLS
• In a bowl, beat eggs and add milk. Add beef and Italian sausage. Mix together. Add rest
of ingredients and mix until combined.
• Shape the mixture into 1 inch balls and place on a greased cookie sheet.
• Bake at 350°F. for 15 minutes. Add to slow cooker.
• Mix all ingredients in a bowl and pour over the meatballs.
• Cover and cook on Low for 4 - 5 hours.
1/2 cup dry breadcrumbs
3 tbsp. grated parmesan cheese
1/2 tsp. garlic powder
salt and pepper
1 lb. ground beef
1/2 lb. Italian sausage
2 eggs
1/4 cup milk
Sauce:
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 small onion chopped
1/2 cup green pepper
1/2 cup beef broth
1/3 cup water
2 garlic cloves minced
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1 2 tsp. pepper
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