Crockpotbeefstewwithshiitakemushrooms Recipes

SLOW-COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
• In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS

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.

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

CROCK POT BEEF AND MUSHROOM STEW

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.

CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS

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.

SLOW COOKER BEEF STEW WITH MUSHROOMS

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.