Slow Cooker Beef Stew With Mushrooms

Slow Cooker Beef Stew With Mushrooms: An ideal family meal is this Slow Cooker Beef Stew with Mushrooms. This is going to be the tastiest beef stew you’ve ever prepared if you take the time to learn a few simple prep procedures and use some unusual ingredients. A stew featuring delicate beef that melts in your tongue and levels of taste beyond description.

Slow Cooker Beef Stew With Mushrooms

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Ingredients

• 2 tablespoons neutral canola oil works well here.
• 3 pounds beef chuck roast large chunks of fat trimmed off. Meat is cut into 2′ cubes.
• 1 teaspoon black pepper

 

• 1 1/2 teaspoons kosher salt divided
• 16 ounces mushrooms White mushrooms, or Baby Bella. Quartered if large. Leave small mushrooms whole.
• 1 1/2 cups Sweet onion, Chopped or sliced

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• 3 medium carrots Peel and cut diagonally into 1/2-inch pieces. Or 2 carrots and 1 parsnip.
• 6 garlic cloves smashed
• 1 cup dry red wine

 

• 1 tablespoon coriander seed
• 1 bunch flat leaf parsley
• 1 teaspoon dried thyme or 1 tablespoon fresh

 

• 2 bay leaves
• 1 1/2 pounds small potatoes Red potatoes or Yukon gold work well here. cut any larger potatoes in half.
• 6 cups beef broth I use three 14.5 cans and make up the small amount of difference with water.

 

• 1 tablespoon tomato paste A generous tablespoon is even better here.
• 2 tablespoons all-purpose flour

 

• 2 tablespoons whole-grain mustard
• 1 tablespoon red wine vinegar

• A big skillet should be heated at medium-high heat. Add one tablespoon of oil to the pan after it’s heated up. Add one tsp salt and pepper to the steak. Place half of the beef in the skillet and cook for 3 to 4 minutes on each side, or until browned. Place the steak in the slow cooker. Proceed with the remaining half of the steak and 1 tablespoon of oil.

• Add the mushrooms to the skillet and simmer for about 5 minutes, turning frequently, or until browned. After moving the mushrooms to a platter, cover and chill.

• In the skillet, add the carrots and onions. Cook for about 5 minutes, stirring periodically, or until onion starts to brown. Add the crushed garlic and simmer for one minute or until fragrant.

• After adding the red wine, heat for 4 minutes, or until the liquid has nearly completely evaporated. To remove browned bits from the skillet’s bottom, stir and scrape.

• Stir the red wine and vegetable combination into the beef slow cooker. Add the bunch of parsley and the coriander seeds. Stir in potatoes, tomato paste, bay leaves, thyme, and beef stock. Cook for 7 hours on low with a cover on.

• Take out 1 cup of the beef broth and transfer it to a bowl after the stew has simmered for 7 hours. To make a thick paste roux, whisk in the flour. Reintroduce the roux into the stew and mix it in with the whisk. Stir in the vinegar, whole grain mustard, and fried mushrooms.Increase the heat to high and continue cooking for fifteen more minutes.

• Take out and discard the bundle of coriander seeds. Spoon into dishes and sprinkle with chopped flat-leaf parsley or chives.

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Nutrition

• Calories: 331kcal | Carbohydrates: 18g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated

• Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 679mg | Potassium: 1053mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2988IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 4mg

FAQs AND QUESTIONS

How To Make Slow Cooker Beef Stew, Step By Step

• Step 1: Trim any large pieces of fat and cut the beef chuck roast into two inch pieces. Heat a large skillet over medium high heat. Once the skillet is hot, add a couple tablespoons of oil. Once the oil is shimmering, add the chunks of beef. Season with the salt and pepper and sear until browned, about three minutes per side.

• You’ll need to do this in 2–3 steps so as to not overcrowd the pieces of beef. Overcrowding the beef will create steam and prohibit a good sear. Once one batch of beef is browned, transfer it to the crockpot, and continue with the next batch of beef chunks.

• Step 2: Don’t stop there. Fry the mushrooms in the same pan. Mushrooms are a sponge. Frying them will crisp them up and draw out some of the moisture. The end result will be a more pleasing textured mushroom once it’s added to the liquid of the soup. Refrigerate them after frying, we’ll add them at the end of the cooking time.

• Step 3: You’ve already got the fry pan out and hot, go ahead and sauté the carrots and onions for about five minutes. Doing so will enhance the sweetness and texture in both vegetables. Add the smashed garlic and cook until fragrant. About one minute. Add red wine and cook about three minutes, or until liquid is almost evaporated.

• Step 4: Add the coriander seeds and parsley pouch, thyme, bay leaves, carrots, onions and potatoes to the beef in the crockpot.

• To finish: Cook on low for seven hours. Then stir in the red wine vinegar, grainy Dijon mustard and mushrooms. Fish out about a cup of broth from the crockpot and place it in a small bowl. Add the flour and whisk into a thick roux. Stir the roux into the crockpot and cook on low for another thirty minutes to thicken the stew. Fish out the bay leaves and the coriander/parsley pouch before serving.