SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS
20 min Prep
8 hr 20 min Total
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.
- 12 new potatoes, cut into fourths (1 1/2 pounds)
- 1 medium onion, chopped (1/2 cup)
- 1 bag (8 oz) ready-to-eat baby-cut carrots
- 1 package (3.4 oz) fresh shiitake mushrooms, sliced
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (10 1/2 oz) condensed beef broth
- 1/2 cup Gold Medal™ all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- 1 lb beef stew meat, cut into 1/2-inch pieces
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
- Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
- Shiitake mushrooms add a wonderful, rich flavor to this easy beef stew. If they aren't available, you can use 2 cups of sliced regular white mushrooms.
- To make sure everything is done at the same time, cut the meat and vegetables into the sizes specified in the recipe.
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