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Dill Pickle Beef Stew
1 1/2 pounds boneless chuck, cubed
1 TB salad oil
1 medium onion, sliced
12 pound mushrooms sliced
1/2 cup Chili sauce
1/2 cup water
1/2 cup dill pickle liquid
1 1/2 Ts salt
dash of pepper
4 large carrots, cut in pieces
3/4 cup sliced dill pickles
2 ribs celery, sliced
In a large skillet brown beef on all sides in hot oil. Remove beef.
In same skillet sauté onions for 5 minutes, or until onion is translucent but not brown.
Add mushrooms, Chili sauce, water, pickle liquid, salt and pepper to skillet and bring to a simmer.
Place carrots, pickles, and celery at the bottom of the slow cooker.
Add browned beef.
Pour ingredients of skillet into slow cooker.
Cover pot, set at low and cook 6 to 8 hours or until beef is tender and vegetables are cooked.
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