SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
- Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
BEEF STEW WITH SHIITAKE MUSHROOMS
Gold Medal® all-purpose flour provides a simple addition to this delicious beef stew packed with mushroom, carrot and tomato - a tasty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, salt and pepper. Coat beef with flour mixture.
- Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
- Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.
Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 4 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg
SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW
This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.
Provided by Jessica Warden
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
- While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
- Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
- Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 53.8 g, Cholesterol 49 mg, Fat 12.8 g, Fiber 8.7 g, Protein 29.6 g, SaturatedFat 3.8 g, Sodium 825.2 mg, Sugar 3.3 g
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM
This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker - prepare the night before if you have the time - and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are pressure cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
- When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
- Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 23 grams, Carbohydrate 42 grams, Fat 38 grams, Fiber 6 grams, Protein 105 grams, SaturatedFat 13 grams, Sodium 2002 milligrams, Sugar 10 grams, TransFat 1 gram
CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS
I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking
Provided by kzbhansen
Categories Stew
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray crock pot with Pam.
- Mix all ingredients except for the beef in crock pot.
- Add the beef to the crock pot.
- Cover and cook on low 8-9 hours or until everything is tender.
- Stir well before serving.
Nutrition Facts : Calories 335.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.3, Sodium 641.7, Carbohydrate 58.4, Fiber 7.8, Sugar 6.3, Protein 20.3
CROCK POT BEEF AND MUSHROOM STEW
A crock pot can be a great time saver for busy moms or people who work. I like using mine because I can make a meal and still take a nap or rest while it cooks. I don't have the extra energy always to stand and cook for hours. This recipe is full of my favorite foods. Serve this with crusty bread to sop up the extra liquid.
Provided by Redneck Epicurean
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pepper beef and coat with 2 tablespoons flour.
- Heat oil in large skillet over medium-high heat.
- Add beef and cook until browned, stirring often.
- Mix beef, soup, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-quart slow cooker.
- Cover and cook on high heat 6-8 hours or until beef is fork-tender.
- MIX remaining flour and water and stir flour mixture into cooker.
- Cover and cook 15 minute or until slightly thickened.
Nutrition Facts : Calories 362, Fat 22.2, SaturatedFat 7.2, Cholesterol 72.6, Sodium 513.9, Carbohydrate 14.4, Fiber 2.1, Sugar 4.5, Protein 26.5
BEEF & SHIITAKE MUSHROOM STEW
Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper.
- Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
- of the oil, and swirl to coat the bottom of the pot.
- When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
- Remove the meat; wipe out the pot with paper towels.
- Add the remaining 1 tbsp.
- of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
- Saute over medium heat, stirring, until soft, 8 to 10 minutes.
- Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
- Stir in the soy sauce.
- Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
- Divide the between 6 bowls, serve over garlic mashed potatoes and serve.
Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4
SLOW COOKER BEEF IN MUSHROOM GRAVY
This is from Taste of Home. It has only four ingredients, and they all go into the crockpot at once. The meat is nicely seasoned and makes its own gravy. It tastes wonderful when you serve it over mashed potatoes.
Provided by CookingONTheSide
Categories Steak
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
- Add mushrooms and onions to crockpot.
- Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
- Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.
SLOW-COOKER HOISIN BEEF STEW
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
Provided by SusieQusie
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
- Add the beef, onions, carrots and celery. Toss to coat well.
- Cover and refrigerate overnight.
- In the morning, transfer meat mixture into the slow cooker.
- Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).
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