Post by Sheila on Apr 23, 2008 13:09:03 GMT -5
Crockpot beef casserole
2 pounds Stewing beef -- cubed
Seasoned flour
1 Onion -- thinly sliced
4 ounces Mushrooms -- sliced
1 10 oz can can -- beef/oxtail
soup or
1/2 pint Beef stock
Salt and pepper
Dried mixed herbs (opt)
Oil or lard for frying
Coat the meat with the flour. Saute the onion in the oil and transfer to
the slow cooker. Brown the meat and place on top of the onions. Add the
mushrooms and herbs, then pour over the soup or stock, and cook on High
for 4 - 5 hours or on Low for 8 - 10 hours.
Any beef casserole can be adapted for the slow cooker, remembering that
less liquid is needed than with conventional cooking, and the vegetables
must be placed in the bottom of the crockpot with the meat on top.
2 pounds Stewing beef -- cubed
Seasoned flour
1 Onion -- thinly sliced
4 ounces Mushrooms -- sliced
1 10 oz can can -- beef/oxtail
soup or
1/2 pint Beef stock
Salt and pepper
Dried mixed herbs (opt)
Oil or lard for frying
Coat the meat with the flour. Saute the onion in the oil and transfer to
the slow cooker. Brown the meat and place on top of the onions. Add the
mushrooms and herbs, then pour over the soup or stock, and cook on High
for 4 - 5 hours or on Low for 8 - 10 hours.
Any beef casserole can be adapted for the slow cooker, remembering that
less liquid is needed than with conventional cooking, and the vegetables
must be placed in the bottom of the crockpot with the meat on top.