Slow Cooker

Slow Cooker Beef and Mushroom Stew is for Dinner.

Slow Cooker Beef and Mushroom Stew takes 20 minutes to prepare.

Slow Cooker Beef and Mushroom Stew takes 540 minutes to cook.

Slow Cooker Beef and Mushroom Stew makes 4 servings.

The ingredients for Slow Cooker Beef and Mushroom Stew are:

16 ounces beef stew meat, fat trimmed, cut into 3/4 inch pieces
1/4 teaspoon black pepper
2 teaspoons canola oil
1/8 cup red wine or red wine vinegar
1 tablespoon whole wheat flour
1 cup low-sodium beef stock
4 garlic cloves, sliced
1 bay leaf
1/2 teaspoon sweet paprika
1 medium white or yellow onion, sliced into 1/4 inch strips (about 1 cup)
1 cup baby carrots (or 1 large carrot, chopped)
2 cups baby portabella mushrooms, wiped clean and cut into quarters (8 ounces)

Here is how you make Slow Cooker Beef and Mushroom Stew:

Pat the meat dry with paper towels. Season with black pepper. Heat the oil in a large skillet over medium high heat. Add the beef to the hot oil and cook, stirring occasionally, until it is no longer pink, about four minutes. Add the wine and scrape the bottom of the pan to remove any stuck-on bits. Stir in the flour and keep stirring for about two minutes. Pour in the stock, bring to a boil, and cook for another two minutes. Remove from heat and pour into a slow cooker insert. Layer the remaining ingredients over the beef. Cover and cook on low for six to eight hours, until the meat is fork-tender and the vegetables are cooked. Serve immediately.Serving Size:?Makes 4 1-cup servings

The nutritional information for Slow Cooker Beef and Mushroom Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.8

• Total Fat: 6.4 g
• Cholesterol: 70.0 mg
• Sodium: 208.4 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 3.2 g
• Protein: 27.2 g

Slow Cooker Beef and Mushroom Stew is French cuisine.

The dietary needs meet for Slow Cooker Beef and Mushroom Stew is Low Carb