Thursday, July 5, 2012

In the Kitchen with Jason: Slow Cooker Beef & Mushroom Stew

Though this is by far the longest slow cooker recipe that we have ever made, that doesn't make it not worth it at all. Since it takes 1/2 a day to cook, you may want to get the non-liquid ingredients ready the day before so you can quickly get this going early (I actually had to get up early just to get this started on time).
  • 1 1/2 lbs boneless beef roast, chopped into 1 inch cubes
  • Ground black pepper
  • 2 Tbsp flour
  • 2 Tbsp EVOO
  • 1/3 of a cup of homemade cream of something soup mix
  • 1 1/4 cup water
  • 1 cup burgundy (or any other dry red wine)
  • 2 cloves garlic, minced
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed basil
  • 1/4 tsp pepper
  • 3 cups mushrooms, chopped in quarters
  • 3 carrots, chopped
  • 1 cup frozen pearl onions
  • 2 Tbsp flour
  • 1/4 cup water
  • In a plastic bag, put in the beef and 2 Tbsp flour and a couple shakes of pepper and give it a good shake.
  • Heat oil in a large skillet over medium-high heat.
  • Add floured beef and cook until browned, stirring often.
  • Transfer beef to slow cooker.
  • Add wine, soup, water, garlic, oregano, garlic powder, basil, pepper, mushrooms, carrots and onions in the slow cooker.
  • Cover and cook on low heat for 10 to 12 hours.
  • Mix 2 Tbsp flour and water.
  • Mix flour mixture in with the beef.
  • Turn slow cooker to high and cook for another 15 minutes. 
  • This recipe makes about 4 servings.
  • Each serving is about 450 calories.
  • The original recipe was found in a Campbell's recipe box.
  • The next time I make this, I will be adding frozen peas to the recipe when I add the flour mixture.
Please enjoy!

-Chef Jason

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