Recipe of the Week

We haven't had much time lately to continue with our recipe of the week, so today I am posting one. It's called Autumn Beef and Vegetables in Red Wine Sauce. This is a crock pot recipe, and I made it yesterday while I caught up on things, from being out of town.

1 to 1 1/2 pounds round steak
2 medium carrots, cut up
2 stalks of celery, cut into 1/2 inch pieces
1 cup quartered fresh mushrooms
1/2 onion, cut into chunks
Any veggies left over in the frig that need to be used up
3 T. quick-cooking tapioca
1 can or jar stewed or regular cut up tomatoes
1 cup beef or chicken broth
1/2 cup cooking sherry or red wine
1 t. Italian seasoning
1/2 t. salt
Fresh ground pepper

Layer veggies on the bottom of your crock pot. I used the veggies mentioned in the recipe plus: some small potatoes from our garden, 1/4 head of green cabbage loosely chopped, and 1/2 a yellow bell pepper. Sprinkle the tapioca over the veggies. Cut the round steak into personal size chunks (2-3 inches) and lay on top of veggies. Combine the un-drained tomatoes, broth, wine, Italian seasoning, salt and pepper. Pour over the meat and veggies. Cover and cook on low-heat for 8 hours. The recipe calls for serving this over hot cooked noodles, but I opted for a soup/stew effect and served it in large bowls. This is relatively easy, and it made a hearty autumn supper. The insurance man loved it!