Slow Cooker Beef and Mushroom Stew
This recipe makes 8 servings
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 |
- Portion size: 8
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 2lbstewing beef cubes
- 1/2 cup 1/2cupall-purpose flour
- 3/4 tsp 3/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspvegetable oil
- 2 cups 2cupssodium-reduced beef stock
- 1 1oniononions, sliced
- 2 slices 2slicesbacon, chopped
- 1 tsp 1tspdried thyme
- 4 cups 4cupsbutton mushroombutton mushrooms, halved
- 2 2celery stalkcelery stalks, chopped
- 3 cups 3cupspotatopotatoes, peeled and cubed
- 1 pkg (14 g) 1pkg (14 g)dried porcini mushroomdried porcini mushrooms
- 1 1bay leafbay leaves
- 1 cup 1cupfrozen 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
