Slow Cooker Beef and Mushroom Stew
Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 344 |
| pro | 30 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 60 mg |
| sodium | 503 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 28% |
| vit A | 4% |
| vit C | 12% |
| folate | 22% |
-
2 lb (1 kg) stewing beef cubes
1/2 cup (125 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) sodium-reduced beef stock
1 onion, sliced
2 slices bacon, chopped
1 tsp (5 mL) dried thyme
4 cups (1 L) button mushrooms, halved (12 oz/375 g)
2 stalks celery, chopped
3 cups (750 mL) cubed peeled potatoes
1 pkg (14 g) dried porcini mushrooms
1 bay leaf
1 cup (250 mL) frozen peas
Preparation:
Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.
In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.
Add celery, potatoes, porcini mushrooms, bay leaf and 1 cup (250 mL) water to slow cooker; stir to combine. Cover and cook on low for about 6 hours or until meat and vegetables are tender.
Whisk remaining flour with 1/4 cup (50 mL) water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Additional Information
- Variation
Beef and Mushroom Stew: Reduce flour to 1/4 cup (50 mL) and use only for browning meat.
In Dutch oven, brown beef and deglaze with stock as directed; transfer to plate.
Fry onion, bacon, thyme and button mushrooms as directed.
Stir in celery, potatoes, porcini mushrooms, bay leaf, beef stock, water and beef; bring to boil. Reduce heat, cover and simmer until beef is tender, about 1 hour.
Add peas; simmer until heated through. Discard bay leaf. (Make-ahead: Let stew cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Source
Canadian Living Magazine: January 2007




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