slow cooker brasied beef & mushrooms
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.6
- Total Fat: 11.4 g
- Cholesterol: 55.2 mg
- Sodium: 420.6 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.2 g
- Protein: 19.8 g
View full nutritional breakdown of slow cooker brasied beef & mushrooms calories by ingredient
Introduction
This recipe can be done in a Dutch oven on the stove substitute the stew meat for a more tender cut of meat and simmer for 1 hr. This recipe can be done in a Dutch oven on the stove substitute the stew meat for a more tender cut of meat and simmer for 1 hr.Number of Servings: 8
Ingredients
-
1 lb Beef stew meat
2 c Mushrooms, sliced
1 ea Medium onion, diced
1 c Beef stock
1/4 c Water
3 tbsp Red wine vinegar
1/4 c White wine
1/4 c Whole wheat flour
1 tsp Salt
1 tsp Black pepper
1 tsp Onion powder
1 tsp Garlic Powder
3 tbsp Olive oil
Directions
1. In a gallon size ziplock bag add wheat flour, onion powder, garlic powder, salt, and pepper and shake well.
2. Add beef stew meat to bag and shake well coating each piece.
3 Heat oil in saute pan brown meat in small batches trying not to over crowed the pan. Remove all batches and set aside.
4. In same pan saute onions until translusent, add a portion of the left over flour seasoning mix from bag to pan and cook for 3 - 5 minutes then deglaze with red wine vinegar and white wine mixed together scrapping up all the little bits in the pan..
5. Place meat, mushrooms, and contents of pan into the slow cooker, add beef stock and water cover and cook on high for 4 - 5 hours or low for 8 - 9 hours.
makes 8 1/2 cup servings
serve over broad noodles or mashed potatoes
Number of Servings: 8
Recipe submitted by SparkPeople user MSCHFMKR27.
2. Add beef stew meat to bag and shake well coating each piece.
3 Heat oil in saute pan brown meat in small batches trying not to over crowed the pan. Remove all batches and set aside.
4. In same pan saute onions until translusent, add a portion of the left over flour seasoning mix from bag to pan and cook for 3 - 5 minutes then deglaze with red wine vinegar and white wine mixed together scrapping up all the little bits in the pan..
5. Place meat, mushrooms, and contents of pan into the slow cooker, add beef stock and water cover and cook on high for 4 - 5 hours or low for 8 - 9 hours.
makes 8 1/2 cup servings
serve over broad noodles or mashed potatoes
Number of Servings: 8
Recipe submitted by SparkPeople user MSCHFMKR27.