- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.8
- Total Fat: 6.4 g
- Cholesterol: 70.0 mg
- Sodium: 208.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.2 g
- Protein: 27.2 g
Slow Cooker Beef and Mushroom StewSubmitted by: CHEF_MEG
IntroductionAfter a long day, sit down to a hearty meal of tender beef, slow-cooked carrots, and melt-in-your-mouth mushrooms and onions. After a long day, sit down to a hearty meal of tender beef, slow-cooked carrots, and melt-in-your-mouth mushrooms and onions.
16 ounces beef stew meat, fat trimmed, cut into 3/4 inch pieces
1/4 teaspoon black pepper
2 teaspoons canola oil
1/8 cup red wine or red wine vinegar
1 tablespoon whole wheat flour
1 cup low-sodium beef stock
4 garlic cloves, sliced
1 bay leaf
1/2 teaspoon sweet paprika
1 medium white or yellow onion, sliced into 1/4 inch strips (about 1 cup)
1 cup baby carrots (or 1 large carrot, chopped)
2 cups baby portabella mushrooms, wiped clean and cut into quarters (8 ounces)
Serve with 1/2 steamed potatoes, brown rice or whole wheat noodles per person.
Garnish with fresh parsley or thyme, if desired.
No red wine in the house? Substitute 1 tablespoon red wine vinegar.
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Heat the oil in a large skillet over medium high heat. Add the beef to the hot oil and cook, stirring occasionally, until it is no longer pink, about four minutes. Add the wine and scrape the bottom of the pan to remove any stuck-on bits.
Stir in the flour and keep stirring for about two minutes.
Pour in the stock, bring to a boil, and cook for another two minutes. Remove from heat and pour into a slow cooker insert. Layer the remaining ingredients over the beef.
Cover and cook on low for six to eight hours, until the meat is fork-tender and the vegetables are cooked.
Serving Size: Makes 4 1-cup servings