Posted by Grandma Jeanne on January 21, 2009
1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1-1/2 inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt
Combine first seven ingredients, mix well, add beef.
Marinate at least 3 hours (overnight if refrigerated).
Drain meat, reserving marinade.
In skillet, saute bacon and remove.
Brown meat in bacon fat.
Combine beef, bacon, vegetables and seasonings in crockpot.
Pour over enough marinade to cover.
Cook on low 8-10 hours.
Posted by Grandma Jeanne on January 15, 2009
2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese
Rinse chicken; set aside.
In a 3-1/2 – 4-or 5-quart crockpot place mushrooms, onion, and garlic.
Place chicken pieces on top of the vegetables.
In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.
Pour over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles
Sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Prep time: 25 min.