This recipe is based on Marcia Brown's Caldecott award-winning book.

For Holmes' Thursday, October 5th class.

Download the Recipe.

Ingredients

• 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

Directions

1. 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.

2. Serve with croutons and sprinkle cheese on top.

Yields: 8 servings.

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