Yields: 6 servings.
4 cups sliced assorted fresh mushrooms (button, cremini, shiitake, etc.)
3 medium carrots, cut into half-inch slices
1 cup sliced celery
½ cup chopped onion
1 package long grain and wild rice mix with seasoning packet
1 pound beef stew meat, cut into 1-inch cubes
6 cups beef broth
½ cup dry sherry
2 tablespoons of Worcestershire sauce
In a 4 to 6 quart slow cooker place mushrooms, carrots, celery, onion, and rice mix with seasoning packet. Place meat on top of vegetables. Pour broth, sherry, and Worcestershire over all. Cover, and cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
