Slow Cooker Beef and Mushroom Stew

By The Canadian Living Test Ktichen

631 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	344344 cal
pro	30 g30g pro
total fat	14 g14g total fat
sat. fat	5 g5g sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	60 mg60mg chol
sodium	503 mg503mg sodium
% RDI:	-
calcium	33 calcium
iron	2828 iron
vit A	44 vit A
vit C	1212 vit C
folate	2222 folate

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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.

Ingredients

2 lb stewing beef cubes 2 2lb lbstewing beef cubes
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 cups sodium-reduced beef stock 2 2cups cupssodium-reduced beef stock
1 onion , sliced1 1oniononions, sliced
2 slices bacon , chopped2 2slices slicesbacon, chopped
1 tsp dried thyme 1 1tsp tspdried thyme
4 cups button mushrooms , halved4 4cups cupsbutton mushroombutton mushrooms, halved
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
3 cups potatoes , peeled and cubed3 3cups cupspotatopotatoes, peeled and cubed
1 pkg (14 g) dried porcini mushrooms 1 1pkg (14 g) pkg (14 g)dried porcini mushroomdried porcini mushrooms
1 bay leaf 1 1bay leafbay leaves
1 cup frozen peas 1 1cup cupfrozen peas

Preparation

Trim and cut beef into 1-inch (2.5 cm) cubes; toss with 1/4 cup (50 mL) of the flour. Sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown meat, in batches and adding more oil if necessary. Transfer to slow cooker.

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