Slow Cooker Beef and Mushroom Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 ounces beef stew meat, fat trimmed, cut into 3/4 inch pieces1/4 teaspoon black pepper2 teaspoons canola oil1/8 cup red wine or red wine vinegar1 tablespoon whole wheat flour1 cup low-sodium beef stock4 garlic cloves, sliced1 bay leaf1/2 teaspoon sweet paprika1 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)
Pat the meat dry with paper towels. Season with black pepper.
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.
Serve immediately.
Serving Size: Makes 4 1-cup servings
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.
Serve immediately.
Serving Size: Makes 4 1-cup servings
Nutritional Info 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
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