BRACING FOR 30 – 40 INCHES OF SNOW, WIND GUSTS TO 60 MPH AND LIFE THREATENING WIND CHILLS SO I NEED A HEARTY STEW TODAY.
THIS BEEF STROGANOFF RECIPE HAS ONLY 7 INGREDIENTS AND IT IS SO EASY IN THE CROCK POT. I USED CHUCK TENDER ROAST WHICH HAS ONLY 3.5 GM OF FAT PER 4 OUNCE SERVING INSTEAD OF THE USUAL 20 GRAMS OF FAT IN YOUR TYPICAL CHUCK ROAST. I ALSO USE THE 1/3 LESS FAT VARIETY OF CREAM CHEESE TO LESSEN THE GUILT OF SUCH A TASTY MEAL!
2 1/2 # Chuck Tender Roast
1 onion, chopped
8 oz fresh sliced mushrooms
2 c beef broth
1T parsley – fresh is best if you have it on hand
8 oz tub chive and onion cream cheese
12 oz cooked whole grain pasta (I use extra wide ribbon noodles)
Place first 4 ingredients in slow cooker. Cook on LOW 8-10 hours. Remove meat and shred or cut into bite-size pieces (it usually falls apart). Meanwhile, add cream cheese and parsley to slow cooker and whisk until melted and smooth. Return meat to slow cooker.
Serve over hot cooked pasta with some nice green veggies and a big salad.
SURE TO KEEP YOU WARM AND SATIATED THROUGH ANY STORM!