Monday, December 31, 2018

Heaven on Earth Cake

Heaven on Earth Cake | #Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes


Ingredients

  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Instructions

  1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake.
  5. Place the remaining 1/2 of the cake on top of pie filling.
  6. Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Sunday, December 30, 2018

Keto Avocado Brownies Recipe



Keto Avocado Brownies Recipe | #Ketobrownieseasy #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketosweetseasy #Lowcarbdessertrecipes #Lowcarbbrownieseasy #Ketoavocadobrownies #Ketosweetseasy #Avocadoketorecipes #Ketomugcheesecake #Greekyogurtcarrotcake #Ketomugbrownie



Ingredients

  • 250 g avocado (1 cup mashed)
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 3 tbsp refined coconut oil (or butter, ghee, shortening, lard)
  • 2 eggs
  • 100 g lily's chocolate chips (1/2 cup (melted))
  • Dry Ingredients
  • 90 g blanched almond flour (3/4 cup (For Nut Free See Note *2))
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 ml erythritol (See Sweetener Note *1)
  • 1 tsp stevia powder (See Sweetener Note *1)


Instructions

  1. Preheat the oven to 180C/350F.
  2. In a separate bowl, combine the dry ingredients together and whisk together.
  3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
  4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
  5. Add the dry ingredients to the food processor and mix until combined.
  6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
  7. Take out of the oven, let it cool completely before slicing into 12 pieces.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, December 27, 2018

Keto Dakota Chicken

Keto Dakota Chicken | #Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesforfamily #Ketochickenrecipes #Lowcarbrecipesfordinner #Ketocasserolerecipes #Ketomexicancasserole #Easylowcarbrecipes #Ketodakotachicken

Ingredients

  • 1 boneless skinless Chicken Breast
  • 2 tbs Dijon Mustard
  • 4 slices Bacon
  • 3 Mushrooms
  • 1/4 cup Cheddar Cheese
  • 1/4 cup Monterey Jack Cheese

Instructions

    Prep
  1. In a bowl coat chicken in Dijon Mustard set aside or put in fridge over night
  2. Cooking
  3. Add bacon to a cold cast iron pan or skillet turn stove to medium heat cook until crispy
  4. Remove bacon and set aside to cool
  5. In same skillet with the bacon grease add the chopped mushrooms and saute until browned and tender
  6. Remove mushrooms and set aside
  7. Place marinated chicken in hot skillet for 5 minutes flip and cook 3 more mins
  8. Top chicken in skillet with a little bit of cheese then crumble some bacon and top with mushrooms then add remaining cheese on top and cover until melted.
  9. Enjoy!

Recipe has been adapted from >>>>>  here

Creamy Garlic Chicken Breast Recipe

Creamy Garlic Chicken Breast Recipe | #Chickenbreast #Bakedchickenrecipes #Quickandeasydinnerrecipes #Ketochickenrecipes #Easydinnerrecipesforfamily #Chickendinnerrecipes #Flavorfulchickenrecipes #Creamofmushroomchicken #Creamygarlicchickenrecipes #Garlicchickencrockpot #Bakedchickenrecipes

Ingredients

  • For The Chicken:
  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper
  • For The Sauce:
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

Instructions

  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

recipe adapted >>>>>  here

Tuesday, December 25, 2018

The Best Pork Chop Marinade

The Best Pork Chop Marinade | #Bbqporkchopsinoven #Porkchoprecipesbaked #Easyporkchopmarinadeforgrill #Bakedporkchoprecipes #Ovenbakedporkchops #Easyporkchoprecipesinoven #Bbqideas #Bbqpineapple #Pineappleonthegrill #Cookingrecipes #Bbqrecipes #Meatrecipes

Ingredients

  • 4 bone-in pork chops
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 5 cloves crushed garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place pork chops into a resealable plastic bag.
  2. In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.
  3. Pour over the pork chops in the plastic bag. Seal and place in the refrigerator for 2 to 8 hours.
  4. To cook, Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
  5. Sear the pork chops for 2 minutes on each side.Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
  6. Let rest 5 to 10 minutes before serving.

recipe adapted  >>>>>  here

Monday, December 24, 2018

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms | #Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets

Ingredients

  • 2 pounds mushrooms
  • 1 tablespoon oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste

Instructions

  1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Balsamic Soy Roasted Garlic Mushrooms | #Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets 

    recipe adapted >>>>>  here

    Friday, December 21, 2018

    WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD

    WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD | #WHOLEWHEAT #CINNAMON #CRUNCH #BANANA #BREAD Whole Wheat Cinnamon Crunch Banana Bread #bananabread #bread #breakfast #bunch #cinnamon #Dessertrecipes #Sweetbread #Breakfastbreads #Cookingrecipes #Loafbread #Quickbread #Dessertrecipes #Breakfastbreads #Brunchrecipes #Sweetbread #Healthybreakfast #Healthyrecipes



    Ingredients

    • WET INGREDIENTS
    • 2 large eggs
    • 1 cup mashed bananas
    • 3/4 cup sugar
    • 1/3 cup oil
    • 1/2 cup Greek yogurt
    • DRY INGREDIENTS
    • 1 3/4 cups whole wheat flour
    • 1/4 cup cornstarch or more whole wheat flour
    • 2 teaspoons cinnamon
    • 1.5 teaspoons baking powder
    • 1/4 teaspoon salt
    • FOR THE CRUMB TOPPING
    • 1/2 cup flour plain or whole wheat
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/4 cup butter


    Instructions

    1. Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
    2. Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
    3. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form.
    4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
    5. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

    recipe adapted >>>>>  here


    Monday, December 17, 2018

    Monster Cookie Dough Cupcakes

    Monster Cookie Dough Cupcakes | #Monstercookiedip #Birthdaycupcakes #Dessertrecipes #Cupcakecakes #Bakingrecipes #Deliciousdesserts #Dessertrecipes #Nobakedesserts #Birthdaytreats #Birthdaydessertideas #Monstercookiedip #Ediblesugarcookiedoughrecipe

    Ingredients

    • Cupcakes:
    • ¼ cup butter, softened
    • ½ cup creamy peanut butter
    • 1 cup sugar
    • 2 whole eggs
    • 2 teaspoons vanilla extract
    • 1½ cups flour
    • 1¼ teaspoon baking powder
    • ⅓ cup milk
    • 1 cup semi sweet chocolate chips
    • Cookie Dough Frosting:
    • 8 oz. cream cheese, softened (don't use reduced fat or fat free!)
    • ½ c. butter, softened
    • ½ c. creamy peanut butter
    • 1- 2 c. powdered sugar
    • 3 Tbsp. brown sugar
    • 3 Tbsp. all purpose flour
    • 1 tsp. vanilla
    • 1 c. oats
    • ¾ bag plain mini M&Ms
    • ¾ cup mini or regular semi-sweet chocolate chips

    Instructions

    1. Preheat oven to 350º.
    2. Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
    3. Then, stir in the chocolate chips with a spoon or spatula.
    4. Fill each cupcake liner about ⅔ full of batter.
    5. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
    6. Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
    7. Mix in the brown sugar, flour, vanilla, and oats.
    8. Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
    9. Finally add the M&Ms and Chocolate chips, mix well.
    10. Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

    Recipe adapted >>>>>  here

    Thursday, December 13, 2018

    Triple Vanilla Brownies

    Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla




    Ingredients

    • For the brownies:
    • 1/2 cup butter
    • 1 (12ounce) bag white chocolate chips
    • 1 1/4 cup flour
    • 3/4 cup sugar
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 3 eggs
    • For the glaze:
    • 3 cups powdered sugar
    • 6 tablespoons butter, softened
    • 1 teaspoon vanilla
    • 1/2 teaspoon almond extract*
    • 3 tablespoons milk or water


    Instructions

    1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
    2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
    3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
    4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
    5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
    6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

    recipe adapted >>>>>  here


    Wednesday, December 12, 2018

    Paleo Whole30 Sausage Gravy

    Paleo Whole30 Sausage Gravy | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Paleowhole30 #Realfoodrecipes #Glutenfreerecipes #Ketopepperonichips #Whole30salmoncakes #Ketosnackseasy #Whole30salmoncakes #Ketorecipessnacks



    Ingredients

    • 1 pound breakfast sausage make sure there is no added sugar
    • 1 teaspoon dried sage
    • 1 teaspoon fennel seed
    • 3 tablespoons fat of choice if needed
    • 1 tablespoon almond flour
    • 2 tablespoons tapioca flour
    • 2 1/2-3 cups almond milk
    • 4 medium organic russet potatoes diced and pan fried


    Instructions

    1. In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
    2. Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
    3. Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
    4. Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
    5. Mix the sausage back in and serve immediately over potatoes.

    RECIPE ADAPTED  >>>>>  here



    Rated 4.7/5 based on 637 customer reviews

    Thursday, December 6, 2018

    Crazy Good Beef And Broccoli

    Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

    Ingredients

    • 1 pound flank steak sliced into 1/4 inch thick strips
    • 5 cloves garlic minced
    • 3 cups small broccoli florets
    • 2 tablespoons corn starch
    • 1/2 cup beef stock
    • 1 tablespoon canola oil
    • For the sauce:
    • 2 teaspoons corn starch
    • 1/4 cup brown sugar
    • 1/2 cup low sodium soy sauce

    Instructions

    1. Toss sliced beef in a large bowl with corn starch.
    2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
    3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
    4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
    5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
    6. Serve beef and broccoli over cooked white rice.

    Recipe adapted >>>>>  here

    Sunday, December 2, 2018

    Samoa Doughnuts and Doughnut Holes

    Samoa Doughnuts and Doughnut Holes | #Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bakedstrawberrydonutrecipes #Dessertrecipes #Doughnutrecipe #Bakeddoughnuts #Deliciousdonuts #Sweetbread

    Ingredients

    • 1 ¼ cups milk, heated to 110°F
    • 2 ¼ teaspoons (one package) active dry yeast
    • 2 eggs
    • 8 tablespoons (1 stick) butter, melted and cooled
    • 1/4 cup granulated sugar
    • 1 teaspoon salt
    • 4 ¼ cups all-purpose flour, plus more for rolling out the dough
    • 2 quarts canola oil
    • 4 ½ cups shredded sweetened coconut
    • 22 ounces soft caramels
    • 3 tablespoons milk
    • 1/2 teaspoon salt
    • 8 ounces dark chocolate chips
    • 1 cup confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1 cup heavy cream
    • 1 tablespoon unsalted butter
    • Stand mixer

    Instructions

    1. In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.
    2. Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.
    3. Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.
    4. Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.
    5. Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
    6. Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes. Transfer donuts to a wire rack to drain.
    7. Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.
    8. Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water. Cook, stirring constantly, until the caramels are melted. Remove from heat.
    9. Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.
    10. Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.
    11. Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

    recipe adapted >>>>>  here

    Saturday, December 1, 2018

    RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

    RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY |  #RIDICULOUSLY #TENDER #BEEF #TIPS #MUSHROOM #GRAVY #Crockpot_meals #Beef_tips_crock_pot_recipes #Slow_cooker_recipes #Instant_pot_recipes_healthy_family #Crockpot_chicken_recipes #Instant_pot_recipes_videos #Buddah_bowl #Cooking_recipes #Yummy_food #Ethnic_recipes #Crockpot_recipes #Meat_dishes

    Ingredients

    • 3 tablespoons butter
    • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
    • 2 tablespoons all-purpose flour
    • 1 onion, diced
    • 8 ounces baby Bella mushrooms, cut into thick slices
    • 1 ½ teaspoon EACH: garlic powder AND sugar
    • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
    • 1 tablespoon Worcestershire sauce
    • 1 large bay leaf
    • ½ cup pepperoncini peppers, thinly sliced
    • 1 ½ – 2 cups low sodium beef stock (see directions)
    • 2 tablespoons cornstarch (mixed with a few tablespoons of water)

    Instructions

    1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
    2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
    3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

    recipe adapted >>>>>  here