Hearty SlowCookerBeef 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 slowcooker
I ended up choosing BeefStew in the SlowCooker. After adding the meat to the slowcooker I added the following ingredients (beef broth, diced tomatoes, tomato sauce, water and country bobs all purpose sauce and onions)
Meanwhile, C was left home with a slowcooker 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 slowcooker because I knew he’d be home before me
Transfer beef to a slowcooker, retaining some of the beef drippings in the skillet. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture
Lock the pressure cooker lid in place and bring to high pressure over high heat. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
Because of the long cooking time in the slowcooker, mostly any cut of beef will do. I, also, add a couple of splashes of Kitchen Bouquet for color during the cooking process or when you first add the stew to the slowcooker
Add to slowcooker. Add potatoes, beef, celery, carrots and onion to a 2. 5-4 quart slowcooker. In a medium bowl, combine broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined
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