serves 6
2-3 pounds beef stew meat (my meat was fresh)1 (10-ounce) container PHILADELPHIA Cooking Creme -- savory garlic flavor
optional: 2 sliced yellow onions, 1 pound mushrooms (sliced, or whole button) sliced bell pepper, etc.
hot cooked pasta for serving (I used brown rice fusilli)
The Directions.
Use a 4-qua
rt slow cooker. Place the meat into the bottom of your pot. Add the Cooking Creme.If you'd like to throw in onion and mushroom, go for it.
That's it!
Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Stir well and serve over hot cooked pasta.
Enjoy!
The Verdict.
I love dump and go recipes. I made this on one of our crazy end-of-the-school-year nights when we were only home together for about 20 minutes before heading back out the door. This made us ALL happy, and the baby probably at a good half-pound of meat herself.
As I said up above, I'd add some vegetables next time to round out the meal. The morning I threw this in the pot was terribly hectic, and I truly didn't have the time to dig out a cutting board. I bet sliced red bell pepper would be lovely...
The garlicy flavor from the Cooking Creme was lovely, and provided a beautiful sauce for the pasta. The leftovers freeze and reheat well!
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