Mushroom Beef Stew

by Chris on February 28, 2007


I was checking out Küchenlatein‘s Beef in Red Wine, noticed a recipe link, and did a lil‘ search. (What a perfect entry to Cyndi‘s event – Thursday Soup or Stew Night #6!) I decided to mess with this recipe, since I don’t drink/cook with red wine (I know – it’s just not right for an Italian to say that aloud.) I do, however, have a slow-cooker. I am just a bit weary leaving something on all day when I leave my home. I know – its silly! Zillions of people do it every day. So, to continue my efforts to work on #9, I figured I would cook in the crock pot when I was home….baby steps! :) ha! ha!

At first, I was a bit bummed because I totally forgot the potatoes – my favorite part of a stew. But I remedied that with an interesting concoction – Not Your Mama’s Mashed Potatoes.

Mushroom Beef Stew
Adapted from this recipe is from , via Beef in Red Wine

1 lb beef stew meat, cut in 1-inch cubes
1/8 cup flour
1/2 tsp salt
1/2 tsp pepper
1 tsp. Emeril’s Essence
1 1/2 cups broth
1 tsp Worcestershire sauce
1 Tbsp. garlic, minced
1 tsp paprika
1 cup mushrooms, quartered

3 carrots, sliced
1/2 cup onion, sliced
1 cup celery, sliced
Parmesan cheese for garnish

Mix together flour, Essence, salt, and pepper and coat the beef. In a skillet with heated oil, lightly brown the beef, then put the beef in the slow cooker. Add the remaining ingredients and stir to mix well. Cover; cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir the stew thoroughly before serving. Top with Parmesan cheese.

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