Image via Wikipedia
It’s Tasty Tidbits Tuesday and the crock pot is OUT – Summer must be over!
I have to say this is REALLY a delicious meal and economical as well. I believe you can make this for less than $3.00 per serving.
1 pkg (about 1 1/2 lbs) chuck roast, cut into 1″ cubes
Flour to dust beef cubes
2 TBSP Olive Oil
1 pkg of soup vegetables (16 oz) cut up
Salt and Pepper
1 carton (can) of beef stock (32 oz)
1 can (14.5 oz) of Italian style diced tomatoes
1 pkg or jar (24 oz) of seasoned tomato sauce
1/2 cup of Ditalini pasta
1 can (15.5 oz) garbanzo beans, drained and rinsed
1 pkg (6oz) baby spinach
Dust beef with flour. Heat oil on Medium-High in large skillet or braising pan till oil fairly smokes. Add beef and brown till all sides are paper bag brown.
Transfer beef to slow cooker, don’t discard pan drippings; Season with salt and pepper. Cook stirring, 3 minutes. Add to slow cooker.
Add stock, tomatoes and sauce to slow cooker. Cover, cook 4 1/2 – 6 hours on HIGH.
or 8-10 hours on LOW.
Add pasta and beans 30 minutes before end of cooking on HIGH, or 45 minutes if you are cooking on LOW.
Add spinach to slow cooker; Stir to blend well. Allow spinach to lightly wilt about 2 minutes.
Recipe courtesy of Wegman’s MENU magazine
Bill Ding and his band of clowns are the security patrol for this blog site. He is a favorite toy from the 50*s. By the way sometimes a blog is just an ego-maniacal stream of conscience.
Pbenjay's Blog 