Hey Amy!

My dear friends and readers.  I have been quiet for a few days because I have moved from Los Angeles to New York for a new day job.  I have been so preoccupied with the task of moving I have not been able to post.  What I have been able to do is create delicious meals in my slow cooker that made all the stress of “What is for dinner?” almost go away.  The crock pot has and will continue to be my saving grace during this time period of new city, new job, new everything.

My move and the hectic schedule got me thinking about how busy this time of the year is for everyone.  School plays, choral concerts, holiday parties, cookie exchanges (recipes for those coming this week!) and shopping for those perfect gifts makes for an exhausted cook.  Grab on to the slow cooker recipes on the site and you will have one less thing to think about at the end of the day.

Ingredients:

2 lbs. stewing beef, 1 inch cubes
1/2 c. fresh mushrooms, sliced
1 envelope dry onion soup
1/3 c. red or white wine
1 can cream of mushroom soup
cooked egg noodles
fresh parsley for some color and flavor

Combine all ingredients except noodles in slow cooker.  Cover and cook on low from 8 to 12 hours.  When ready, boil noodles and prepare according to package directions.  Serve beef dish over hot noodles.  Sprinkle with parsley before serving.

I try to brown the beef slightly before I put it in the cooker.  I brown it with a bit of garlic as it helps with the flavor and the appearance of the beef.

xo–me

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