- 1 piece(s) London Broil
- 1 can(s) Green Beans
- .5 can(s) Peas
- .5 can(s) Niblets Corn
- 2 cup(s) Minute Rice
- 1 pref Marinade
Tips and Suggestions
I usually have leftover canned veggies which work perfectly for this stew. You don't need to have exact amounts, and you can use whatever you have available or whatever you prefer.
First you'll want to marinate the London Broil. I like to stab the beef with a fork many, many times. The more the better. Lets the flavors inside the beef and keeps it from being too tough. Then lather the meat in butter before adding it to the marinade. My marinade is typically: Olive Oil, Worcestershire Sauce, Chardonnay Vinegar, Garlic powder, Lawrys Season Salt, 4 color pepper. Marinade for at least half an hour on each side.
Then cut the London Broil into pieces approximately 3 inch by 1.5 inches. Place the pieces in a bowl of flour and lightly cover them, then add them pieces to a hot frying pan. About a minute on each side. Searing the beef keep the juices inside. Especially necessary for slow cooking.
Next, open a packet of Slow Cooker Stew and mix it with water. I add a little more water then they suggest. Mix it well. Place the meat in the slow cooker and pour in the Stew Mix. You can add potatoes at that point if you prefer that rather than the rice. Cook on low for 6 hours. I like to stir it every hour. About half an hour before it's finished, add the canned veggies (green beans, peas, and Niblets corn).
Then grab the Minute Rice and fix 6 servings.
Pour the Stew over the Rice and enjoy!