Crockpot Beef Stew

Ingredients:

• 2 Pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions:

1. Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

*I forgot to add the peas and corn but it was still very good.

~Recipe from familyfreshmeals.com

Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then set aside. Add more butter to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
3. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 Tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com