Beef with Stewed Tomatoes

The recipe below is a crockpot dinner for a large meal, up to 8-10 (or more) servings. If you don't have a crockpot, see my note at the bottom for instructions how to cook this meal on the stovetop.

This recipe can be halved and cooked in a medium-sized crockpot. This is a quick and easy recipe for busy mamas who want to please their family with comfort food. I can never go wrong with this dinner when feeding my Meat and Potatoes Man. With my small family, I'm able to turn this recipe into at least a couple leftover dinners.

Mix the following ingredients in a LARGE crockpot:

     > 2 lb. pre-cut stewing beef
     > 1 lb mushrooms, sliced or quartered
     > 2 x 14.5 oz cans of Stewed Tomatoes
     > 1-Half "tomato can" amount of cooking wine, any flavor
     > 3 teaspoons beef bouillon granules
     > freshly ground black pepper to taste
     > optional extra herbs: marjoram, rosemary, bay leaf

Cook per crockpot instructions for the required number of hours to cook any recipe with beef stew meat. Use your schedule to determine whether to cook the meal on a high or low setting. Prior to serving, make sure it is thoroughly heated up on the high setting and then thicken it with a water-flour(and/or cornstarch) mixture. After it has been thickened, add salt for more flavor, if needed.

Serve over potatoes.

Other suggested side dishes: peas, green beans, salad, rolls, etc.

Notes:
     > The same recipe can be made on the stovetop by cooking the meat in all the ingredients except the mushrooms. Simmer in a regular covered pot (adding extra water if needed) or cook in a pressure cooker. When meat is tender, add the mushrooms and cook until they are done. Then thicken the sauce.
     > If your family doesn't like mushrooms, they can be omitted.
     > If you don't have cooking wine handy, substitute the same amount of water instead.