Mike's Peppered Beef Stew
Well, it was Wednesday in the O'Brien Shire & those of you in the know - knows what that means. "Its clean out the crispers, freezers and rotate the pantries time!" With that, my 6 and 7 year old students can make anything their crazy little hearts desire. Today, rainy and windy as it is, they chose a tummy soothing peppered stew. Delicious work kiddos and great shortcuts! You know me well! I'm all about the shortcuts!
Mike's Peppered Beef Stew
Well, it was Wednesday in the O'Brien Shire & those of you in the know - knows what that means. "Its clean out the crispers, freezers and rotate the pantries time!" With that, my 6 and 7 year old students can make anything their crazy little hearts desire. Today, rainy and windy as it is, they chose a tummy soothing peppered stew. Delicious work kiddos and great shortcuts! You know me well! I'm all about the shortcuts!
Cooking Instructions
- 1
Rinse your roast, pat dry, trim any fats and chop all vegetables. Keep potatoes and mushrooms separate bowls.
- 2
Boil your roast in beef broth and add seasonings for 8 hours in a slow cooker on high.
- 3
Pull your roast, cool slightly and fine shred with forks.
- 4
Chop your extra large red potatoes and place in a water filled bowl separately.
- 5
Boil potatoes until slightly softened.
- 6
Add all of your vegetables and simmer for 2 hours longer. Add your mushrooms 30 minutes prior to serving.
- 7
- 8
Serve with fresh crispy French bread. Garnish with fresh parsley. Enjoy!
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