Cathy’s Version of Classic Beef Stew
- 1 Lb beef stew
- 2 cloves garlic
- 1/2 Large Onion
- 1 Cup of Baby Portobello mushrooms
- 2 fresh tomatoes
- 1 cup beef stock
- 1/2 TBS Monterey Steak Seasoning
Put beef stew in Wolfgang Puck Rice cooker—add remaining ingredients (except spinach) finishing with beef stock. Turn on rice cooker. Cook for two hours. Add more beef stock if rice cooker flips to Keep Warm setting. Reset to Cook. Add fresh spinach 15 minutes before end of cooking cycle.
Can be served over couscous or rice.