Slow Cooker Beef Stew with Mushrooms

Slow Cooker Beef Stew with Mushrooms is a gluten free, dairy free, and ketogenic recipe with 6 servings. For $3.67 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 489 calories, 31g of protein, and 35g of fat per serving. If you have ground cumin, garlic cloves, fresh thyme, and a few other ingredients on hand, you can make it. 67 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Similar recipes include Slow-Cooker Beef Stew with Shiitake Mushrooms, Slow Cooker Pork Stew with Oyster Mushrooms, and Slow-braised Beef Stew with Mushrooms.

Servings: 6

 

Ingredients:

2 pounds lean stewing beef, such as chuck or round, cut

3 cups of beef stock

1 oz. dried porcini mushrooms

1/2 teaspoon fresh thyme

3 garlic cloves

1/4 teaspoon ground cumin

2 tablespoons olive oil

1/2 cup onion, finely chopped

1 pound portobello mushrooms, sliced

1/4 cup red wine(optional)

Salt and pepper

into chunks

Equipment:

bowl

frying pan

wooden spoon

slow cooker

Cooking instruction summary:

Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.Spoon the stew onto individual plates with white rice or into a large serving bowl. Garnish with the thyme and serve immediately.

 

Step by step:


1. Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes.

2. Transfer to a bowl and set aside.

3. Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute.

4. Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.Spoon the stew onto individual plates with white rice or into a large serving bowl.

5. Garnish with the thyme and serve immediately.


Nutrition Information:

Quickview
488k Calories
30g Protein
35g Total Fat
10g Carbs
17% Health Score
Limit These
Calories
488k
24%

Fat
35g
54%

  Saturated Fat
12g
77%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
107mg
36%

Sodium
541mg
24%

Alcohol
1g
6%

Get Enough Of These
Protein
30g
61%

Selenium
40µg
58%

Vitamin B3
11mg
58%

Vitamin B12
3µg
55%

Zinc
7mg
49%

Phosphorus
380mg
38%

Vitamin B6
0.75mg
38%

Copper
0.63mg
31%

Vitamin B2
0.5mg
29%

Potassium
1018mg
29%

Vitamin B5
2mg
27%

Iron
3mg
21%

Vitamin B1
0.17mg
12%

Folate
44µg
11%

Magnesium
43mg
11%

Manganese
0.18mg
9%

Vitamin E
1mg
9%

Fiber
1g
7%

Vitamin K
5µg
6%

Calcium
48mg
5%

Vitamin D
0.56µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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