Stew
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds leftover beef roast
2 rutabagas
1 onion
2 tsps Worcestershire sauce

Preparation

1 In my slow cooker I add my leftover beef roast, cut up in small bit amounts. I add: 2 fresh rutabagas 1 lg. onion 2 tsp. Worcestershire sauce 1/4 tsp. chili powder 2 bay leaves 2 tbsp. beef flavor soup base 1/2 medium-sized cabbage, shredded Salt, pepper and seasoned salt, to taste 3 handfuls of barley  Add water to cover vegetables. I turn my slow cooker to high to get it hot and then I turn it down to simmer. I cook the stew for 10 hours.