First: Thaw a quart of homemade onion soup from the freezer. To make the soup, see the blue ball book for the recipe. I make this when onions are harvested, and I use a mandolin to slice all of my onions. This soup comes in handy to use for a soup start as well, for corn chowder and other dishes.
Add the quart of soup to the crock pot, and add the following:
2 lbs. of stewing beef, cubed and tossed with 1 Tbsp or so of flour
1/2 lb. fresh mushrooms, sliced*
1 tsp. salt*
1/2 tsp. marjoram, dried
1/2 tsp. thyme, dried
black pepper to taste
1 1/2 cups burgundy wine
*(Salt if your soup hasn't been salted)
Cover. Cook 8-10 hours on low.
I like to thicken this a bit with arrowroot powder, but it's up to you really.
I boil my homemade noodles, drain them and simply toss them into the crock-pot just before serving. I have also found non-gmo/organic noodles at our grocery store.
We serve it over mashed potatoes (3 lb. of organic white, with 1/2 cup homemade yogurt, 1-2 minced cloves of fresh garlic, and salt).
*for mushrooms, if you don't have fresh on hand, you could use 2-3 cans of organic mushrooms, drained, or re-hydrate some dehydrated mushrooms as well.
Our beef was very tender. The photo is store bought noodles for this meal. I use homemade noodles more often than not, but Non-GMO/organic noodles are available in most stores now. I really need to restock my noodles.