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Who doesn’t love an easy “throw it in the slow-cooker” meal? This hearty beef stew is easy, and will be ready when you walk in the door from your busy day!
Stew meat is also known as diced beef or stew beef. A full-flavored staple, this cut is great for slow-cooking, chili and stews.
The name “Stew” originates from a method of cooking where small pieces of meat are simmered in water or other liquid until its tender.
Cooking in a slow cooker? Don’t forget your slow cooker liners! They make clean up a snap!
Wild Mushroom Beef Stew
- 2 Pounds Stew Meat Cut into 1-inch cubes
- 1/4 Cup All-Purpose Flour
- 1 tsp Salt
- 1/2 tsp dried thyme leaves
- 1/2 tsp pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 tsp minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
Garnish: Chopped fresh parsley leaves
- COOKING:Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.ALTERNATE COOKING METHOD:This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)Original recipe here: www.beefitswhatsfordinner.com/recipes/recipe/15/wild-mushroom-beef-stew