Saturday night was our video night so this was a perfect meal. It was so cold outside it just warmed our tummies. We put it all together and let it do its own cooking. When it was ready we set up the TV trays so we could watch and eat. We ate it with a crusty bread. Easy easy and soooo good.
The porcini mushrooms were a bit pricey but we thought we’d try them at least this time. They did add a woodsy kind of taste.
By the way one of the movies we watched was “Shattered” with Pierce Brosnan. It was a fantastic movie and with quite a twist at the end. Have you seen it? What did you think?
Beef and Mushroom Stew in Slow Cooker
2 lb stewing beef, cubed
½ cup flour
¾ tsp salt
¼ tsp pepper
3 tbsp vegetable oil
2 cups sodium-reduced beef stock
1 onion sliced
1 tsp dried thyme
4 cups button mushroom, halved
2 stalks celery, chopped
3 cups cubed peeled potatoes (we halved little new potatoes)
1 cup diced carrots
1 pkg (14g) dried porcini mushrooms
1 bay leaf
1 cup frozen peas
In large bowl combine the ¼ cup of the flour, salt and pepper. Add the beef to flour mix and toss until mixed. In large frying pan heat oil and add and brown the beef. Place meat into the crock pot. Add beef stock to the frying pan and heat to boiling stirring and scraping the brown bits in the frying pan. Add this to the beef in crock pot.
Add remaining oil to frying pan and fry onion for about 5 minutes, add thyme and button mushrooms and cook about 5 minutes. Add to the slower cooker.
To the slow cooker add the celery, potatoes, porcini mushrooms, bay leaf and 1 cup of water. Stir well. Cover and cook on low for about 6 hours and high for 4-4-1/2 hours or until veggies and the meat are tender.
Mix remaining ¼ cup flour with ¼ cup water. Whisk this into the slow cooker mixture. Add peas. Cover and allow it to cook on high for about 15 minutes. Discard the bay leaf.