I'm on a road trip this morning with some quilt buddies! I'm getting my housework done now so that when I get home, I can head straight to the sewing room. I've put this in the crockpot so I won't have to spend a lot of time cooking either. What a great day ahead! I got this recipe from a Pillsbury cookbook.
Rosemary Beef and Tomatoes over Noodles
2 tablespoons margarine or butter, melted
1 medium onion, chopped
1 teaspoon beef base
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lb. beef stew meat
4 Italian plum tomatoes, chopped
1 tablespoon chopped fresh rosemary
Combine butter, onion, beef base, salt, pepper, and beef in crock pot. Mix well. Cover and cook on low for 9 to 10 hours. About 15 minutes before serving, add tomatoes and rosemary to beef mixture and mix well. Increase heat to high. Cover and cook an additional 10 minutes. Serve over cooked noodles.
I omitted the salt since we're trying to watch our salt intake. I figured there would be enough salt in the beef base. I like this recipe because for once I've found a stew recipe that doesn't use canned tomates or cream of whatever soup.