Foodie Friday

Beef and Mushroom Stew in Slow Cooker

This is my first contribution to Foodie Friday hosted by Gollum. Click to get on her site and see the other delicious food contributions. You'll be glad you did!

I am offering a dish Marc and I made one cold winter day for the first time. It really was delicious. Its full of wonderful tasting mushrooms. The porcini mushrooms are a little more pricey but they added extra taste thats for sure.


Don't you love to be able to put together all the ingredients and throw them into a crock pot, put on the lid and then just forget about? You forget about it until you start to smell the wonderful aroma of the foods cooking, doing their own thing. The flavours just loving it in there and mingling and blending? I sure do.

After we had sauteed the veggies this is how the first batch of ingredients looked....happy?

and this.....

I had posted this recipe in Wordpress before I moved to Blogspot and before I met any of you my dear blogging friends. So I wanted to bring it here to share with you.

Its especially delicious and warms your tummy on these wintery cold days even in the south where you've had your unexpected snowfalls lately.

Beef and Mushroom Stew in Slow Cooker

2 lb stewing beef, cubed
½ cup flour
¾ tsp salt
¼ tsp pepper
3 tbsp vegetable oil
2 cups sodium-reduced beef stock
1 onion sliced
1 tsp dried thyme
4 cups button mushroom, halved
2 stalks celery, chopped
3 cups cubed peeled potatoes (we halved little new potatoes)
1 cup diced carrots
1 pkg (14g) dried porcini mushrooms
1 bay leaf
1 cup frozen peas

In large bowl combine the ¼ cup of the flour, salt and pepper. Add the beef to flour mix and toss until mixed. In large frying pan heat oil and add and brown the beef. Place meat into the crock pot. Add beef stock to the frying pan and heat to boiling stirring and scraping the brown bits in the frying pan. Add this to the beef in crock pot.

Add remaining oil to frying pan and fry onion for about 5 minutes, add thyme and button mushrooms and cook about 5 minutes. Add to the slower cooker.

To the slow cooker add the celery, potatoes, porcini mushrooms, bay leaf and 1 cup of water. Stir well. Cover and cook on low for about 6 hours and high for 4-4-1/2 hours or until veggies and the meat are tender.

Mix remaining ¼ cup flour with ¼ cup water. Whisk this into the slow cooker mixture. Add peas. Cover and allow it to cook on high for about 15 minutes. Discard the bay leaf. Yum perfect for a cold winter's day.....

Enjoy.

Have a lovely day.... Judi xoxo