Do you prepare dishes that you consider comfort food? We think this will become one of those dishes.
Caraway Seed is the flavour that kicks up this beef dish.
Ingredients
1 lb stewing beef cut in small pieces
1 medium onion cubed
1 Tbsp caraway seed
1 can mushrooms (284ml/10 oz)
1 can cream of mushroom soup (284ml/10 0z)
10 ounces beef broth
2 cups dry rotini pasta
1/2 cup flour
salt and pepper to taste
2 Tbsp canola oil
1 Tbsp Worcestershire sauce
Directions
1. Place flour salt and pepper in a bag. Dry room temperature beef in a paper towel then place half into the bag of flour. Shake well to coat the beef cubes.
2. Add to a medium-high heat frying pan to brown. Turn to get a nice brown colour on all sides. Transfer to the slow cooker.
Flour coat and fry the remaining beef and transfer to slow cooker.
3. Reduce frying pan to medium, add onion, caraway seed and mushroom.
Cook until the onion is transparent.
4. Add to the pan cream of mushroom soup, Worcestershire sauce and beef broth. Stir until the soup is well incorporated. Transfer to slow cooker.
5. Set slow cooker to low and allow to cook for 4-5 hours.
6. Approximately 30 minutes before eating, cook pasta according to package directions. Add to the slow cooker stirring to combine ingredients.
7. Allow mixture to continue cooking 15-20 minutes.
Enjoy with your favourite vegetable side.
