Beef Stew with Roasted Vegetables
READ INSTRUCTIONS THOROUGHLY. Do not thaw. Keep frozen until ready to cook. FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Appliances vary; adjust cook time accordingly. Remove bag, tray of potatoes and 2 packages of beef from box. Carefully open bag and remove two sauce pouches. Return bag containing vegetables and tray of potatoes to freezer. Open beef packages and place beef in the bottom of the slow cooker. Open sauce pouches and place sauce on top of beef. Place lid securely onto slow cooker to minimize moisture loss. Select power level and cook time (see chart). Add vegetables from bag to slow cooker during the last hour of cook time. Replace lid and cook for 1 hour. To heat the tray of potatoes, remove cellophane and microwave on high for 4 minutes. Stir and cook 1 additional minute. Portion steaks into four servings and serve meal with mashed potatoes.
Don't forget to send dessert!
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