Shadrack Campground, Bristol, Tennessee
…Of making many books there is no end, and much study wearies the body. Ecclesiastes 12:12
We set up our extra table today, and Blaine and I spent all day on our respective computers, while it poured down the rain outside, and a stew cooked in the crock pot.
I worked on the blog; writing, going through pictures and researching.
He researched and began making reservations for 2019’s Summer’s trip. We’re heading north into New York and Montreal and then south to Pennsylvania and back home. Not sure yet where exactly.
I don’t know why this picture I took of the stew in the crock pot looks so strange. It was more appetizing to look at than this. : )
The stew was scrumptious!
BEEF BURGUNDY
1 to 1 ½ # stew beef, uncooked
1 package dry onion soup mix
1 can (10 oz.) golden mushroom soup
¼ C. burgundy wine
10 whole, fresh mushroom buttons
10-12 baby carrots
2 red skin potatoes, skin on and chunked into bite-size pieces
Mix together in a crock pot and cook on HIGH for 4-5 hours, then turn down to low, or 8 hours on low.
Serves 3-4
HINT: I had some leftover green beans I added also.