Hearty Slow CookerBeef and MushroomStew is the perfect dinner for a cold winter’s evening. To cook without browning the ingredients Add the beef, mushrooms, carrots, bay leaf, and thyme to the slow cooker
I ended up choosing BeefStew in the Slow Cooker. After adding the meat to the slow cooker I added the following ingredients (beef broth, diced tomatoes, tomato sauce, water and country bobs all purpose sauce and onions)
But that was about to change when I decided to make the low calorie beef and mushroomstew. If I were to make this again, I would not use as many mushrooms as it made the beef very dark
Add the mushrooms. Return the beef and any juices to the pot. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid
Meanwhile, C was left home with a slow cooker full of this beef and winter vegetable stew. I had planned to come home afterwards and eat my dinner but left it warm on the slow cooker because I knew he’d be home before me
Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture
Drain the water from the broccoli and mix it in to the beef mixture in your pressurecooker. (I accidentally added the starch before and my pressurecooker never came to pressure because there was not enough liquid to make it work
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red and yellow onion, carrots, mushroom, sage, and golden potatoes. I titled this recipe “BeefStew with Crisps and Mushroom” and elected not to include the word “chips” because this beefstew is given a crunch not only by homemade sweet potato chips, but also baked croutons and crispy pancetta
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