Slow Cooker Beef Stew With Mushrooms Recipes

SLOW COOKER BEEF STEW WITH MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon of the oil. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on both sides, 3 to 4 minutes per side. Transfer beef to the slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.
• Add mushrooms to the skillet, and cook, stirring often, until browned, about 5 minutes. Transfer the mushrooms to a plate, cover and refrigerate.
• Add onions and carrots to the skillet. Cook, stirring occasionally until onion begins to brown, about 5 minutes. Add smashed garlic and cook until fragrant, about 1 minute.
• Add the red wine and cook until the liquid has almost evaporated, about 4 minutes. Stir and scrape to loosen browned bits from bottom of skillet.
• Add red wine vegetable mixture to slow cooker with beef. Stir in coriander seed bundle, bay leaves, potatoes, tomato paste and beef stock. Cover and cook on LOW for 7 hours.
• Once the stew has cooked for 7 hours, fish out 1 cup of beef stock and place it in a bowl. Whisk in the flour to form a thick paste roux. Add the roux back into the stew and use the whisk to blend it in. Add the fried mushrooms, whole grain mustard, and vinegar. Turn up heat to high and cook for an additional 15 minutes.
• Remove the coriander seed bundle and throw away. Ladle into bowls and garnish with chopped chives or chopped flat leaf parsley.

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.

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.

MAKE-AHEAD SLOW COOKER BEEF STEW

Steps:

• Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
• Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
• For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
• While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
• Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
• Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

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.

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.

SLOW COOKER BEEF STEW III

Steps:

• Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
• In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
• Add water as needed so that the liquid comes just to the bottom of the meat.
• Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.