The Crock-Pot Ladies Big Book of Slow Cooker Dinners by Heidi Kennedy

Author:Heidi Kennedy
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-03-18T16:00:00+00:00

11/2 pounds (680 g) beef stew meat

16 ounces (455 g) baby carrots

3 cloves garlic, minced

1 medium yellow onion, sliced into strips

1 package (28 g) onion soup mix, store-bought or homemade

1 beef bouillon cube

1 teaspoon dried oregano

1 teaspoon ground paprika

12 ounces (340 g) canned evaporated milk

FOR SERVING:

11/2 cups (285 g) long-grain rice, cooked

Pepper, to taste

1. Add all the ingredients to the slow cooker except for the cooked rice.

2. Stir to combine.

3. Cover the slow cooker. Cook on LOW for 6 to 8 hours, until the beef is cooked through and almost falling apart.

4. Thirty minutes before the end of the cooking time, prepare the rice on the stove top or in a rice cooker according to the package directions.

5. Serve the beef tips, carrots, and gravy over rice.

6. Season with pepper to taste.

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