Slow Cooker Beef and Mushroom Stew

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Slow Cooker Beef and Mushroom Stew

4.4 of 5 (13)
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Nutritional Info
  • 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

View full nutritional breakdown of Slow Cooker Beef and Mushroom Stew calories by ingredient
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Introduction

After 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.
Number of Servings: 4

Ingredients

    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)




Tips

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.


Directions

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

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    Very tasty stew. I used other mushrooms, for that's what I had on hand. Also added parsnips, as i love the flavor they give. - 10/2/13

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  • Very Good
    2 of 2 people found this review helpful
    Made this on the stove top and let it simmer for 1 hour. It was very good. Would definitely make again. - 10/2/13

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  • 1 of 1 people found this review helpful
    I made this for supper last night. It was a little bland. Next time I make it I will experiment with some different spices and herbs to pep it up a little. - 10/3/13

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  • Great recipe. Thanks for sharing! - 5/6/16

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  • Deelishis I had potatoes directly from Maine and made a baked potato poured this over it it was to die for I loved all the mushrooms I use Portobello sliced ones and the onions I would make this again. I did it on high in the slow cooker for 3 hours and that was just right everything was very tender - 5/3/16

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  • Delicious..........This varies depending on what vegetables I have on hand. Thank You. - 3/7/16

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  • Delicious! I did leave out the red wine. Added just a little mini penne (barilla white fiber) about half hour before serving. Will make again! - 2/23/16

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  • I'm not a beef eater, but my family loved this recipe! I added chopped celery and peas for a little something extra and more color,. - 4/29/15

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  • I added extra mushrooms and Mrs. Dash to give it some extra seasoning. My family loved this recipe. - 8/7/14

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  • 0 of 2 people found this review helpful
    Cook meat in big pot, not fry pan - 11/10/13

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  • Good - 10/7/13

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  • Great! - 10/3/13

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  • 0 of 11 people found this review helpful
    This looks so good!! - 10/2/13

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