Hearty Beef and Mushroom Stew

Serve this filling stew on a chilly winter evening. For added convenience, see tip below for slow cooker preparation. Photo credit: Sandy Coughlin from Reluctant Entertainer.

Ingredients
Serves: Makes 6 servings.
Directions
20 mins Prep time 1 hrs 10 mins Cook time
20 mins Prep time
1 hrs 10 mins Cook time
  • Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.

  • Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.

  • Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.

Cooking tip

Slow Cooker Method: Omit oil. Mix beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf in slow cooker. Cover. Cook 7 to 8 hours on LOW or 4 to 4 1/2 hours on HIGH. Mix cornstarch and 4 teaspoons cold water. Stir into beef mixture along with rice. If using LOW setting, turn to HIGH. Cover and cook 30 minutes longer. Discard bay leaf.

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Nutrition information

(Amount per serving)

  • Calories: 197Cholesterol: 28mg
  • Sodium: 492mgProtein: 16g
  • Total Fat: 7gFiber: 2g
  • Carbohydrate: 18g

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