Okay, so I don't remember what I said I'd make for dinner on Wednesday, but I've decided to make Beef Stew. I know this was on my list for the week, so I'm okay with supplies. This is a recipe from the September 2008 issue of Family Circle.
1 large onion, cut into 1-inch pieces
1lb boneless beef cubes
1Tbsp ground ginger
3 medium carrots, cut into 1-inch slices
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2Tbsp red wine vinegar
1/4tsp black pepper
Cooked egg noodles (optional)
layer onions, beef, ginger, salt, carrots and celery in slow cooker bowl. Add bouillon cube, water, vinegar and raisins. Cover and cook on high for 4 hours or low for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 Tbsp liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstart mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
I omit the raisins, since I'm not crazy about them. I also add peas and potatoes and tomorrow I might add corn. With so many veggies, it's like a beef vegetable stew. It's a really healthy, easy meal to put together. Serve it with some brown and serve rolls, or the Pillsbury Crusty French dinner rolls that I got for $1.99 with my $1 coupon this week and it's a great, filling meal. Enjoy!