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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes 6 servings
Ingredients:
1
medium onion, chopped
2
stalks celery, diced
1
carrot, diced
3
cloves garlic, minced
2
cans (about 15 ounces each) Great Northern beans, rinsed and drained
1
cup water
1
cup frozen corn
1
can (6 ounces) tomato paste
1
can (4 ounces) diced mild green chilies, undrained
1
tablespoon chili powder
2
teaspoons dried oregano leaves
1
teaspoon salt
Preparation:
1.
Combine all ingredients in slow cooker. Cover; cook on LOW 5-1/2 to 6 hours or until vegetables are tender.
This recipe appears in:
Chilis
