This recipe is based on Marcia Brown's Caldecott award-winning book.
For Holmes' Thursday, October 5th class.
1 round clean stone (large enough, so that no one chokes on it)
1 32 oz. carton beef broth
4 medium red potatoes, cut into quarters
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 clove minced garlic
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon salt
1 lb. (browned in a skillet) stew meat
1 cup green beans
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese
In a slow-cooker, combine all the ingredients except for the croutons and cheese. Put on high heat and cook for 3-4 hours on high, or 7-8 hours on low, until the veggies are tender.
Serve with croutons and sprinkle cheese on top.
Yields: 8 servings.