Crock Pot Wild Mushroom Beef Stew

PanNan's Note:

My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.

• Total Time: 5 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 6

• 2 lbs beef stew meat , cut in 1-inch pieces (we used lean beef round)
• ¼ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried thyme leaves
• ¾ cup beef broth
• ¼ cup tomato paste
• ¼ cup red wine
• 2 garlic cloves , minced
• 1 lb red potatoes , cut into quarters
• 8 ounces assorted wild mushrooms , cut into quarters (regular button mushrooms work too)
• 1 cup baby carrot (cut in half)
• fresh parsley (to garnish)

Directions:

1. In a small bowl, combine the flour, salt, pepper, and thyme.
2. Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
3. In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
4. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
5. Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
6. DO NOT LIFT LID AND STIR DURING COOKING TIME.
7. When ready to serve, stir well, and garnish with fresh chopped parsley.

Reviews

[shimmerysummersun]

I made this for a lunch that I catered and the ladies loved it! I followed the recipe exactly except that I did add a little bit more water after reading other reviews. I probably didn't need it. The house smelled wonderful while this was cooking. I will definitely make again!

[Wendys Kitchen]

We loved this stew. It was extremely tasty. I did cook it a bit differently as I dont have a slow cooker. So I browned the meat, added the vegs and poured the sauce over the top. I covered it tightly with tin foil and placed it in the oven on low heat (150 C) and let it cook for 2 hours. It was tender and delicious. Thanks.

[EmptyO]

This is a beautiful recipe. Your cooking audience really needs to love mushrooms (mine does). The end results will always meet with raves. I have prepared this many times. I always add a chopped white onion to the mix. Fresh baby portabella mushrooms really add to the taste (and texture) of this recipe. Celery, turnips and rutabegas are great additions, too. If you opt to add these additional vegetables, add a splash or two more of broth and an additional sprinkle of wine. You will know when it is right. Since I am so very Southern (USA), I would suggest serving cornbread with this wonderful stew.