Drunk Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 large carrots roughly chopped4 medium potatoes3 stalks of celery1 pound ground beef1/2 packet of ranch dressing mix4 beef bullion cubes1 large onion chopped3/4 cup of frozen peas1 bottle woodchuck cider. (I used the granny smith)1/2 cup of smart balance (or butter)1/2 cup a flour2 tbs flour
Brown beef and then toss in 2 tbs of of flour till coated add to slow cooker.
rough chop all vegetables except the peas and place in slow cooker. Add half packet ranch dressing mix and and woodchuck cider and bullion cubes and cook for 7 hours on medium heat. 6 hours on high 8 hours on low.
an hour before serving ladle some broth and set aside. You need this for thickening the gravy.
in sauce pan melt your butter till it simmers then add flour gradually whisking to combine. then slowly ladle in broth till there are no lumps and its smooth. Add back to pout and add peas and slow let cook for another 30 minutes to an hour with the lid off so that it may thicken.
Serving Size: makes 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user IDIGGEEKS.
rough chop all vegetables except the peas and place in slow cooker. Add half packet ranch dressing mix and and woodchuck cider and bullion cubes and cook for 7 hours on medium heat. 6 hours on high 8 hours on low.
an hour before serving ladle some broth and set aside. You need this for thickening the gravy.
in sauce pan melt your butter till it simmers then add flour gradually whisking to combine. then slowly ladle in broth till there are no lumps and its smooth. Add back to pout and add peas and slow let cook for another 30 minutes to an hour with the lid off so that it may thicken.
Serving Size: makes 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user IDIGGEEKS.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 14.1 g
- Cholesterol: 34.0 mg
- Sodium: 314.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.8 g
- Protein: 11.2 g
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