Crock Pot Beef and Mushroom Stew |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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I wanted a stew that I could make in a crock pot that had mushrooms in it but no tomatoes...this is what I came up with. The family loved it. Some ate it as is and some added a little ketchup. When I don't have beef stock available, I use 4-5 beef bouillon cubes dissolved in the water. Canned mushrooms can be used in a pinch. Ingredients:
4 -5 red potatoes, diced |
1 cup carrot, cut into 1-inch pieces |
1 medium sweet onion, sliced |
1 lb stew meat |
8 ounces fresh mushrooms, sliced |
2 cups beef stock |
3 cups water |
2 teaspoons salt |
2 teaspoons dry mustard |
2 teaspoons worcestershire sauce |
1/4 teaspoon hot sauce (optional) |
4 -6 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
2. Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
3. Serve with Low-Fat Cornbread or Italian Herb Bread (Bread Machine).
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