This is one you can prep the night before and start in the morning so by the time dinner comes around, you have a delicious, hot meal, perfect for a chilly fall evening or cold winter night! Just get everything in the crockpot and put it in the fridge until the morning, and start it up first thing! It goes excellent with buttered artisan bread, and as left overs it’s excellent to bulk it up with some egg noodles!
Hearty Beef and Mushroom Stew
Yield: 4 servings
- 1lb stew beef, cut into chunks
- 1 large Spanish onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- ½ lb portobella mushrooms, quartered
- ½ lb shitake mushrooms, sliced
- ½ lb button mushrooms, quartered
- 2 ea bay leaves
- 1 hearty thyme sprig
- 1c all purpose flour
- 1tbl garlic powder
- 1tbl salt
- 1tbl pepper
- 1qt beef stock
- 2c tomato juice
- ½ c Worcestershire sauce
- 1c red wine (a cabernet is perfect)
- ¼ c canola oil
Mix flour with salt, pepper and garlic. Toss beef in the flour to dredge. Heat the pan and add the oil. Sear the beef cubes and remove, placing in the crockpot with the carrots and onion. Adding a little more oil if necessary, sear the mushrooms to caramelize. Add to the crockpot. While the pan is hot, deglaze with the red wine and reduce by half. Add the rest of the liquids and mix, then adding it to the crockpot with the beef and vegetables. Add the bay leaves and thyme sprigs.
Turn crockpot on low heat and cook for 6-8 hours or until beef is tender.