Dinner

Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) is for Dinner.

Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) takes 15 minutes to prepare.

Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) takes 240 minutes to cook.

Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) makes 6 servings.

The ingredients for Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) are:

Beef Prepping:
1? lbs. beef stew meat, fat trimmed, cut into 3/4 inch pieces
2 tsp Kosher salt
2 teaspoons olive oil
1/8 cup red cooking wine or red wine vinegar
1 tablespoon flour
1 cup beef stock
2 cloves garlic, diced

Vegetables and Spices:
1 teaspoon black pepper
1 bay leaf
1 teaspoon smoked paprika
1 medium white or yellow onion, sliced into 1/4 inch strips
4 medium carrots, peeled and sliced (about 7 oz.)
2 small white turnips, peeled and diced (about 6 oz.)
2 small potatoes, peeled and diced (about 8 oz.)
3 stalks of celery, no leaves, sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
2 cups baby portabella mushrooms slices, cleaned and halved (8 ounces)

Here is how you make Beef Stew with Root Vegetables and Mushrooms (Slow Cooker):

1. Season stew meat with the Kosher salt and let it rest for 5 minutes. 2. Heat a seasoned Dutch oven or seasoned iron frying pan or stainless steel pan to high heat with 2 teaspoons of olive oil. Add meat. Sear the meat until no longer pink. About 3 minutes. 3. Add the diced garlic and cook another minute. Add the wine and scrape the bottom of the pan to remove any stuck-on bits. 4. Stir in the flour and keep stirring for about two minutes. 5. Pour in the stock, bring to a boil, and cook for another two minutes. Remove from heat and pour into a slow cooker. 6. Layer the remaining ingredients over the beef. Cover and cook on high for 3?-4 hours, until the meat is fork-tender and the vegetables are cooked. Serve immediately.Serving Size: Makes 6-2 cup servingsServing Size: 6-2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DAVENOHE.

The nutritional information for Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 453.7

• Total Fat: 24.8 g
• Cholesterol: 104.0 mg
• Sodium: 1,248.9 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 4.8 g
• Protein: 35.9 g