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.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
