Dine Without Whine: Slow Cooker Vegetable Stew and Brownie Pudding Cake

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dine without whine plate

Find more great family recipes and meal planning assistance at Dine Without Whine.

Slow Cooker Vegetable Stew

Makes 6 servings

Ingredients:

  • 2 pounds beef round steaks
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 pound baby carrots
  • 1/4 cup onions chopped
  • 6 potatoes new potatoes peeled
  • 2 cups water
  • 3 teaspoons beef bouillon
  • 2 teaspoons brown sugar
  • 2 teaspoons seasoned salt
  • 1 15-ounce can green beans
  • 1 15-ounce can corn drained
  • 1 cup peas frozen

Instructions:

1. If beef is lean, wipe with a paper towel. If beef has fat, brown quickly and drain. Place in slow cooker.

2. Mix flour, salt and pepper; toss with beef to coat thoroughly.

3. Add carrots, onions and potatoes.

4. Combine water, bouillon, brown sugar and seasoning. Pour over meat and vegetables, stir carefully.

5. Cover and cook on low for 10 to 12 hours. Or on high for 4 to 5 1/2 hours. When done, add corn, beans and peas. Stir together and cook 30 minutes more.

Serve with Dinner Rolls.

Brownie Pudding Cake

Makes 6 servings

Ingredients:

  • 1 1/4 cups flour
  • 3/4 cup sugar
  • 5 tablespoons unsweetened cocoa
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup nuts chopped
  • 1 cup brown sugar packed
  • 1 3/4 cups water boiling
  • Whipped cream or whipped topping (optional)

Instructions:

1. Preheat oven to 350°. Grease a shallow 2-quart baking dish.

2. In a large bowl, stir flour, sugar, 3 tablespoons of the cocoa powder, baking powder and salt until blended.

3. Add milk, oil and vanilla, stirring until moistened. Stir in chips and nuts. Spread evenly in baking dish.

4. In a small bowl, stir brown sugar and remaining 2 tablespoons cocoa powder until blended. Sprinkle evenly over batter in dish.

5. Evenly pour boiling water over the top (do not stir).

6. Bake for 35 to 40 minutes or until top of cake is set and sauce is very bubbly and looks thickened. Let stand about 20 minutes before serving.

7. To serve, spoon warm cake and sauce into dessert dishes. Top with a spoonful of whipped cream or topping.

*To Make German Chocolate Pudding Cake: Substitute milk chocolate chips for semisweet chips, use 1/2 cup pecans for nuts, and stir 1/2 cup coconut in with the chips and nuts.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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