Good morning MMC! Merry Friday Eve!! We start off today with 23º (Feels like 10º) - I can hear the wind outside. Brrrrrrrrrrrrr!! So glad to be inside - with my space heater going!!!
So I guess the plan is for Mom to come home on Sunday! (Fingers crossed) That will be 15 nights in the hospital again! That's a long time!
She's still very weak, but getting better every day! Thanks for all the prayers!
Tomorrow is my annual shopping day with my friend. Looking forward to it - I've never been so unprepared for it. No coupons, & no lists! Haven't really even thought about it! BUT it will be good 'n fun!
The new recipe for beef stew last night was AMAZING!! I couldn't stop picking at it! So tasty!!
Slow Cooker Beef Vegetable Stew Recipe- TOH
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional (I used Natures Seasonings)
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed (I used corn)
Directions
1. Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Everyone, have a fabulous day!!