Why not plan to serve Mom a slow-cooker meal for Mother’s Day dinner? This way Mom enjoys the best of both worlds on her special day. Preparation and cooking will be easy enough for young family members to help pull the meal together, giving Mom some time away from the kitchen. In addition, Mom gets to relax as well as enjoy a great dinner with loved ones. And what mother would say no to that?
If there’s no slow-cooker recipe book in the house, you’ll find something your mom will love atSlowCooking.com. The following recipe for Rosemary Beef with Wine Sauce is on my Mother’s Day table this year. If Mom would prefer chicken, cubed boneless chicken breasts can be substituted for the beef. Remember to switch the bullion cube to chicken-flavored.
Rosemary Beef with Wine Sauce
Total slow-cooker time: approximately 3 hours on high setting
1 2-lb. London broil steak, cubed
2 T. olive oil
½ c. diced onion
1 beef bouillon cube
1 large can Italian plum tomatoes, drained (do not add the liquid to this recipe)
2 T. dried rosemary (fresh is good also)
½ c. red wine (optional)
Add the olive oil, onions, beef bouillon, and beef cubes to the slow-cooker on high setting and cook for about 2 hours, stirring to be sure the meat browns on all sides, the bouillon dissolves, and the onions become soft.
Add tomatoes, rosemary, and wine and allow to cook for approximately 1 hour longer.
Serve with noodles, rice, or mashed potatoes.
Happy Mother's Day!
This article also appeared on my Examiner.com page, where I write about food and ways to prepare it. You can read the article here.