Slow Cooker Beef Stew with Mushrooms
Slow Cooker Beef Stew with Mushrooms is a gluten free, dairy free, and ketogenic recipe with 6 servings. For $3.67 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 489 calories, 31g of protein, and 35g of fat per serving. If you have ground cumin, garlic cloves, fresh thyme, and a few other ingredients on hand, you can make it. 67 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Similar recipes include Slow-Cooker Beef Stew with Shiitake Mushrooms, Slow Cooker Pork Stew with Oyster Mushrooms, and Slow-braised Beef Stew with Mushrooms.
Servings: 6
Ingredients:
2 pounds lean stewing beef, such as chuck or round, cut
3 cups of beef stock
1 oz. dried porcini mushrooms
1/2 teaspoon fresh thyme
3 garlic cloves
1/4 teaspoon ground cumin
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 pound portobello mushrooms, sliced
1/4 cup red wine(optional)
Salt and pepper
into chunks
Equipment:
bowl
frying pan
wooden spoon
slow cooker
Cooking instruction summary:
Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.Spoon the stew onto individual plates with white rice or into a large serving bowl. Garnish with the thyme and serve immediately.
Step by step:
1. Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes.
2. Transfer to a bowl and set aside.
3. Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute.
4. Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.Spoon the stew onto individual plates with white rice or into a large serving bowl.
5. Garnish with the thyme and serve immediately.
Nutrition Information:
covered percent of daily need
