Beef & Mushroom slow cooker stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14 oz Bottom Round8 oz fresh mushrooms, cleaned and quartered2 tbsp water1 tbsp dried shallots or chives (optional)1/4 tsp thyme1/4 cup thinly sliced onions2 cloves garlic1 tsp beef base or 1 boullion cube1 can Campbell's condensed French Onion Soup1 tsp Worcestershire sauce2 tbsp white wine1 tbsp flour1/4 c. chopped fresh parsleysalt and pepper to taste3 medium Yukon gold potatoesFat Free sour cream to garnish (optional, not included in calorie count)Cornstarch to thicken (if desired, not included in calorie count)
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.
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.
Nutritional Info 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