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
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
