Argo cornstarch, baking powder, baking soda, barilla pasta, basil, bay leaf, beef, beef stew, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Crock Pot Stew, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Irish stew, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, lamb, lamb stew, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Parsley, parsnip, Pepperidge Farm, Philadelphia cream cheese, potato starch, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Slow Cooker Stew, tapioca flour, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Right now the weather is getting pretty cold here up North! This is the perfect time for a nice, hearty stew, that will chase all that chilliness away and give you a warm feeling inside. I used to cook stew on the stove top, until recently, when I came across this recipe. This makes it even easier for me, as I can just leave it and return to it when dinner time is getting closer!
Use your favorite stew meat for this dish! I also love to add more vegetables; sometimes I add onions, turnips or even yellow beet. That’s one of the great things about this recipe – you can add pretty much anything you want, and it’ll be delicious after a full day in your slow cooker. I always use potato starch as a thickener, but tapioca flour can be used instead, if that’s what you prefer. Don’t forget to discard the bay leaf before serving!
Recipe and image courtesy of Healthy Family.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.