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.



Preparation time:

20 minutes

Crockpot Beef Stew Recipe with Mushrooms

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.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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