I've got to make sure...😉 Slow Cooker Beef Stew and Salted Caramel Brownie Pudding Pie | Homemaking скачать в хорошем качестве

I've got to make sure...😉 Slow Cooker Beef Stew and Salted Caramel Brownie Pudding Pie | Homemaking

Slow Cooker Beef Stew and Salted Caramel Brownie Pudding Pie | Homemaking Slow Cooker Beef Stew Ingredients: 2 TB butter 2-3 pounds stew meat 1 cup carrots, sliced 2 cups potatoes, chopped, but not too small 1 pack Brazilian steak seasoning 1 32 oz jar beef bone broth + half the jar of water salt & pepper to taste Directions: Melt butter in skillet over medium heat. Add stew meat and cook, stirring occasionally to sear the meat. Spray slow cooker with cooking spray. Add the stew meat, carrots, potatoes, broth, water, salt and pepper. Cover and cook on low for 7 1/2 hours. Salted Caramel Brownie Pie Ingredients: 1 Package brownie mix 2 oz salted caramel dark chocolate bar 3 TB unsweetened cocoa powder 3 TB cornstarch 3 egg yolks 2 1/2 cups milk 2 TB brown sugar 1 1/2 tsp vanilla whipped topping, thawed Directions: In a large bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in the egg yolks. In a large saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. When it has reached a simmer, slowly pour 1/4 cup of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don't scramble. Pour everything from your bowl back into the pot and increase the heat a little. Whisk constantly as you bring the pot to a simmer. The pudding will be thicker. Cook the pudding for two minutes, whisking constantly. Remove the pudding from the heat and stir in the vanilla. Add the chocolate and whisk the pudding well until the chocolate is blended. Allow the pudding to cool for at least one hour. Make the brownie crust by following the package directions and use a pie plate to bake it in. When the brownie is done, press down the bottom to make a place for the pudding. You can remove some of the brownie if needed. Add the cooled pudding and refrigerate for at least one hour. Add the whipped topping and refrigerate for at least 3 hours or overnight for best slicing results.