This beef and vegetable stew was my life saver. I didn't exaggerate it. I always cook my next week lunch during the weekend.
Prep Time: 15 Minutes Inactive Cook Time: 4 Hours on High
(or 8 Hours on Low) Serving: 6-8
In my opinion, bringing my lunch is a BIG money and time saver. Instead of lining up to place your order, you can do so many different things during your lunch, such as walking and doing errands.
Besides, it saves at least $25 a week which you can put towards your grocery. If you don't mind eating overnight food and you can heat up your lunch in the microwave at work, I highly recommend you to bring your lunch.
Anyway, how did the slow cooker save me? My range was fried in a power outage. While I was waiting for the delivery of my new "baby", the slow cooker helped me to complete the task.
3.5-4 pounds (1.5-1.8kg) Bottom Round Roast (trim fat if necessary; cut into 1"/2.5cm size)
2 pounds (907g) Baby Carrots
2 pounds(907g) Russet Potatoes (peeled and cut into bite size)
6 stalks Celery (cut into big chunks)
1 box (32 oz / 907g) Beef Stock
1 Cup (237g) Frozen Green Peas
1/3 cup (79g) Corn Starch
1/3 cup (79g) Water
1/2 teaspoon Black Pepper
Salt (hold until before serving)
Add a few tablespoons of curry powder to make it an Asian recipe. The best of all, it would be another easy dinner idea for next time.
Serve This With:
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