SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.7
  • Total Fat: 5.9 g
  • Cholesterol: 61.7 mg
  • Sodium: 802.3 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 27.1 g

View full nutritional breakdown of Beef & Mushroom slow cooker stew calories by ingredient
Report Inappropriate Recipe

Beef & Mushroom slow cooker stew

Submitted by: SANDRAPSKI

Introduction

Hearty stew made with bottom round, mushrooms, and buttery Yukon gold potatoes.

I serve this with steamed baby carrots mixed with 1 tbsp butter and 1 tbsp brown sugar.
Hearty stew made with bottom round, mushrooms, and buttery Yukon gold potatoes.

I serve this with steamed baby carrots mixed with 1 tbsp butter and 1 tbsp brown sugar.

Number of Servings: 4

Ingredients

    14 oz Bottom Round
    8 oz fresh mushrooms, cleaned and quartered
    2 tbsp water
    1 tbsp dried shallots or chives (optional)
    1/4 tsp thyme
    1/4 cup thinly sliced onions
    2 cloves garlic
    1 tsp beef base or 1 boullion cube
    1 can Campbell's condensed French Onion Soup
    1 tsp Worcestershire sauce
    2 tbsp white wine
    1 tbsp flour
    1/4 c. chopped fresh parsley
    salt and pepper to taste
    3 medium Yukon gold potatoes
    Fat Free sour cream to garnish (optional, not included in calorie count)
    Cornstarch to thicken (if desired, not included in calorie count)

Directions

Makes 4 generous 1-cup servings.

1. Place the beef in the bottom of slow cooker and season with salt and pepper to taste (keep it on the light side, there's quite a bit of salt in the beef base and the soup).

2. Place the onion on top of the beef and then add mushrooms and soup. Sprinkle with thyme and dried shallots.

3. Mix the water, beef base (or bouillon), Worcestershire sauce, and garlic. Pour over the beef.

4. Mix the flour and wine, pour over the beef.

5. Cover and cook on High for 2 - 3 hours. When beef starts to get tender, add the peeled, cubed potatoes (1/2 inch cubes or so) and 2 tbsp parsley. Cook another hour. When potatoes are tender, if thicker stew is desired, make slurry of sherry and 1 tsp of corn starch). Mix into cooker and allow to thicken.

6. Serve with parsley sprinkled on top and sour cream (if desired).

My crock pot runs hot, so 4 hours total works for me. If yours is cooler, you may want to add the potatoes at the same time as the beef and mushrooms.

Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAPSKI.






Great Stories from around the Web


Rate This Recipe