On our site we have over 300 Slow Cooker Recipes. That just shows you right there how much we truly LOVE them! I have had 2 Crock-Pot® Slow Cookers since I was married (going on 9 years now!) The one that I use the most is slowly dying. As I was looking at new ones, I realized just how much the technology has advanced just in a few short years! Ha Ha Ha.
16 ounces fresh baby Portobello mushrooms, diced into pieces
1 medium chopped red sweet pepper
2 stalks of celery, chopped into pieces
1 cup of chopped carrots
Snipped fresh Italian parsley
Trim the fat from the meat. Cut meat into 1-1/2-inch pieces (You could also have the butcher cut it for you.)
In a gallon sized plastic bag, combine flour, thyme, and black pepper. Add your meat to the bag, zip it closed and shake it to coat.
In your Stove Top Safe Crock-Pot® Slow Cooker, heat 4 tablespoon of the oil over medium-high heat. Add your meat and cook about 5 minutes or until meat is brown. Then take your ceramic pot and transfer it to your Slow Cooker. Then add the onion, garlic, beef broth, tomato paste, diced tomatoes, salt, mushrooms, sweet pepper, carrots and celery.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 5 hours.
Sprinkle fresh parsley on top when ready to serve.
Every week Crock-Pot® Slow Cooker is going to be giving away even more Slow Cookers! You can go to their Facebook App to enter or visit their Facebook page to increase your chances of winning!
Contest runs during the month of “Crocktober” (10/1 – 10/31)
If you are looking for a new Crock-Pot® Slow Cooker, I promise you won’t be disappointed with this one! It really is amazing!
Go HERE to see what other Slow Cooker’s are available from Crock-Pot® Slow Cooker.
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