12 ounces boneless beef chuck, cut into 3/4 inch pieces
1 -16 oz package frozen cut green beans
1 – 5 oz package dry au gratin potato mix
1/2 tsp dried thyme (crushed)
3 cups water
1+1/2 cups half and half (or light cream)
Finely shredded Parmesan cheese
Combine meat, frozen green beans, dry potatoes and sauce mix, and thyme in a slow cooker. Pour water over all.
Cover and cook on low for 7-8 hours or on high for 3 1/2 to 4 hours.
Stir in half-and-half (turn to low setting if you were using the high setting).
Cover and cook for 15 more minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
I am also sharing my recipe at Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesdays, Mouthwatering Mondays, It’s a Blog Party’s Delicious Dishes, Tuesday Night Supper Club, Dr Laura’s Tasty Tuesday, Remodelaholic Hungry Recipe Swap, Delectable Tuesday, This Weeks Cravings, Crockpot Wednesday, What’s on Your Plate, Recipes I Can’t Wait to Try, Frugal Food Thursday, Full Plate Thursday, It’s a Keeper Thursday, Ultimate Recipe Swap, and Food on Fridays. Check them out.