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Mushroom Beef Stew

Did You Know?
Matching the beef cut to the appropriate cooking method is the key to moist, flavorful beef. For many less-tender roasts and steaks, moist heat cooking methods, such as braising or using a slow cooker appliance, break down the strong muscle fibers, guaranteeing delicious, tender results.

Ingredients

  1. 2 pounds beef for stew, cut into 1-inch pieces
  2. 1/4 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1/2 teaspoon dried thyme leaves, crushed
  6. 3/4 cup ready-to-serve beef broth
  7. 1/4 cup tomato paste
  8. 1/4 cup dry red wine
  9. 2 cloves garlic, minced
  10. 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
  11. 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
  12. 1 cup baby carrots
  13. Fresh parsley (optional)

 

Instructions

  1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
  2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
  3. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
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