Thursday, December 16, 2010

Beefy Mushroom Stew

This recipe kept many of us warm & bellies full recently at the Girls Cabin Decorating (aka "Hanging of the Green's"). It s a recipe that incorporates some secret ingredients that allows this stew to stand out from a crowd. And it makes enough for a crowd! Enjoy!

Beefy Mushroom Stew

Prep time 30 minutes
Cook Time: 5-9 hours in slow cooker
Makes 8 servings


2lb boneless beef chuck roast
3 Tbsp all purpose flour
2 Tbsp cooking oil
6 medium carrots, cut into 1/2 inch pieces
1 large onion, chopped
1 14 1/2 oz can diced tomatoes, undrained
1/4 c cider vinegar
2 Tbsp mild flavor molasses
1/2 tsp salt
1/2 tsp. celery salt
1/4 tsp ground ginger
1/4 tsp ground black pepper
12 oz assorted fresh mushrooms, washed and halved
1/4 c raisins
hot cooked rice or noodles


1. Trim fat from meat, cut into 1 inch pieces. Place flour in plastic bag. Add meat pieces, a few at a time and shake to coat. Brown meat in skillet and drain fat.

2. In slow cooker, combine carrots and onion. Please meat on top of vegetables. In medium bowl, combine tomatoes, vinegar, molasses, salt, celery salt, ginger and pepper. Pour over meat.

3. Cover and cook on low heat setting for 4 hours.

4. If using low heating setting, Turn to high heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more. If desired, serve meat mixture over hot cooked noodles or rice.....or you can eat as a stew in a bowl.


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