An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Preheat the slow cooker to high.
BURTON, MI - Tia Helita’s has been a cherished part of the Flint area since it first opened its doors on Fenton Road in 1969. In 1999, the restaurant relocated to 4070 Saginaw St. in Burton where it ...
Season with salt and freshly ground black pepper. To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings.