Crockpot Beef Stew Recipe with Mushrooms
This crockpot beef stew recipe is spectacular for the richness of its sauce due to the combination of the tomato puree and the mushrooms.
Of all crockpot recipes, a favourite for the colder months of the year is a good, rich beef stew. Crock pot stews, with their long cooking times are great for making tougher cuts of beef tender and melding the flavours of the individual ingredients together.
Using plain flour and starting off this dish from cold thickens the gravy without resorting to last minute thickeners.
Ingredients for Crockpot Beef Stew Recipe with Mushrooms
One pound, (440 gms.) Diced Stewing Beef
One pound, (440 gms.) Potatoes (cut into quarters)
8 oz. (220 gms.) Sliced Carrots
8 oz. (220 gms.) Quartered Mushrooms
4 oz. (100 gms.) Tomato Puree
One pint of Beef Stock (from cube)
2 oz. Plain Flour
Two Cloves of Garlic (crushed)
1 tsp. Dried Parsley
1 tsp. Dried Thyme
A Glass of Red wine
Salt and Pepper to taste
Cooking Method for Crockpot Beef Stew Recipe with Mushrooms
Make up the beef stock from the cube, add the tomato puree, garlic, parsley, thyme, salt and pepper and allow to cool.
Add the potatoes and carrots to the slow cooker, coat the beef in flour and add that too. Place the mushrooms on top and pour the cooled stock over everything.
Cook on low for eight hours, or on high for four hours.
Add the red wine half an hour before serving.
This dish needs to start from cool or the flour, which thickens the sauce, will go lumpy.
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