Wild Mushroom Beef Stew

By stacylevine

slow cooker

Ingredients

• 1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 4 shiitake mushrooms, sliced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 small white onion, chopped
• 1 stalk celery, sliced

Details

Servings 5

Preparation

Step 1

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Wild Mushroom Beef Stew
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wild mushroom beef stew

Hands-On Time: 15 o 20 minutes
Ready In: 10 to 12 hours (LOW) or 4 hours (HIGH)
Yield: 5 servings
Ingredients

1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 stalk celery, sliced

Directions

1. Put the beef in the 4 1/2-quart CROCK-POT® slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well.
2. Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 6 hours. Stir the stew before serving.

Tip
You may double the amount of meat, mushrooms, carrots, potatoes, onion and celery for the 5, 6 or 7-quart CROCK-POT® slow cooker.

Note
This classic beef stew is given a twist with the addition of flavorful shiitake mushrooms. If shiitake mushrooms are unavailable in your local grocery store, you can substitute other mushrooms of your choice. For extra punch, add a few dried porcini mushrooms to the stew.