Slow Cooker Beef Stew with Shiitake Mushrooms

By kscribner

Prep Time: 20 min
Total Time: 9 hours 20 min
Makes: 8 servings

Ingredients

• 12 new potatoes, cut into fourths (1 1/2 pounds)
• 1 medium onion, chopped (1/2 cup)
• 1 bag (8 ounces) baby-cut carrot
• 1 package (3.4 ounces) fresh shiitake mushrooms, sliced
• 2 cups Progresso® diced tomatoes (from 28-oz can), undrained
• 1 can (10 1/2 ounces) condensed beef broth
• 1/2 cup Gold Medal® all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 1 pound beef stew meat, cut into 1/2-inch pieces

Details

Adapted from bettycrocker.com

Preparation

Step 1

1. Mix all ingredients except beef in 3 1/2-to 4-quart slow cooker. Add beef.

2. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. 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.


Substitution
Shiitake mushrooms add a wonderful, rich flavor to this easy beef stew. If they aren't available, you can use 2 cups of sliced regular white mushrooms.

Success
To make sure everything is done at the same time, cut the meat and vegetables into the sizes specified in the recipe.