Thursday, August 4, 2016
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| NO YOLKS® Easy Slow Cooker Beef Noodle Stew |
"Start this hearty stew in the morning. When you get home from paintings, simply cook up the noodles, upload the vegetables and thickener to the stew and by the point you put the desk, dinner may be ready!"
Ingredients :
- 1 pound lean cubed stewing red meat
- 1 onion, chopped
- eight ounces whole or sliced button mushrooms
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 2 1/4 cups sodium-decreased red meat broth, divided
- 1 (19 ounce) can diced tomatoes
- 2 tablespoons cornstarch
- 1 half of cups frozen diced mixed vegetables (including carrots, inexperienced beans and peas), thawed
- 1/2 (12 ounce) package NO YOLKS® Dumplings
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 7H10M |
|---|
- Place the red meat, onion, mushrooms, garlic, thyme and rosemary within the crock of a four to 5 quart sluggish cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 half of hours (or up to 10 hours).
- Turn the warmth to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker till nicely blended; add the veggies. Cover and cook for an additional 20 to 30 minutes or till heated through.
- Meanwhile, put together the noodles consistent with bundle directions. Spoon the recent stew over the noodles to serve.
Notes :
- Replace the Dumpling Noodles with NO YOLKS® Extra Broad or Broad Noodles.
- To lessen the whole cooking time, set the initial heat to High and prepare dinner for 3 1/2 to 4 hours before stirring in the cornstarch and vegetables.
- Quick-thaw the vegetables with the aid of putting in a colander and going for walks beneath hot tap water; drain well.
- Try the usage of a Reynolds® gradual cooker liner on your slow cooker for simpler cleanup.
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