Emprimir
Correo Electrónico
Ingredientes
- 2 ½ lbs. top round roast;
- trimmed of fat, cut into 1 inch cubes
- 3 Tbsp flour
- 3 large russet potatoes;
- cut into 1 inch cubes, parboil
- 2 large onions, chopped
- 1 (8 oz) bag frozen peas
- 2 (10.5 oz) cans cream of
- mushroom soup
- 1 cup red wine
- 1 (4 oz) can sliced
- mushrooms, drained
- 1 tsp ground black pepper
- Set a 6 quart slow cooker
- (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place
- inside the cooker. Layer the potatoes
- on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup,
View Full Recipe at Food Adventures of a Comfort…
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