Beef and Mushroom Stew
User Reviews
5.0
3 reviews
Excellent
Beef and Mushroom Stew
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It is not easy to make what I believe would be a Julia worthy variation on beef bourguignon that is freezer and slow cooker friendly…but I think I may have done it…
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Ingredients
- 2 1/2 lbs. 1.25 kg beef roast (I used a London broil and it was amazing)
- 8 oz. 250 g bacon
- 2 Tbsp. 30 mL butter
- 2 cups 500 mL sliced frozen carrots
- 1 large onion about 1 cup (250 mL)
- 8 oz. 250 g mushrooms
- 4 cloves garlic about 2 Tbsp. (30 mL)
- 2 cups 500 mL beef broth
- 6 oz. 175 g can tomato paste
- 3 Tbsp. 45 mL Worcestershire Sauce
- 3 Tbsp. 45 mL flour (2 1/2 Tbsp. (37 mL) Corn starch for G.F.)
- 1 1/2 tsp. 7 mL thyme
- 2 tsp. 10 mL Better Than Beef bouillon
- 2 tsp. 10 mL fresh rosemary, minced
- 1 tbsp. 15 mL dried oregano
- 1/2 tbsp. 7 mL dried basil
- pinch of nutmeg optional
- 3 large potatoes cubed, at time of cooking, do not freeze, about 2 cups (500 mL)
- salt and pepper to taste
- 1/4 cup parsley for garnish
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Instructions
- Cut beef roast into 1-inch (2.5 cm) cubes.
- Dice bacon into small 1/4-inch (.5 cm) pieces. Sauté in a large skillet over medium high heat for 3 minutes, so it isn’t crispy but so most the fats have been released, drain and cool completely.
- Puree onion until smooth and mince garlic.
- Clean and slice mushrooms into 1/4-inch (.5cm) slices. Melt butter in a large skillet over medium high heat. Sauté mushrooms, in small batches, so that they brown evenly on both sides, about 2 minutes per side. Let cool completely.
- In a large bowl combine cubed roast, cooked bacon pieces, pureed onion, minced garlic, sautéed mushrooms, carrots, beef broth, tomato paste, Worcestershire sauce, flour, thyme, bouillon, rosemary, oregano, basil, and nutmeg. Mix Well.
MAKE IT NOW
- Wash, Peel, and cube potatoes. Place contents of bowl and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/ HIGH 3 to 4 hours. salt and pepper to taste. Top with minced parsley. Serve hot.
MAKE IT A FREEZER MEAL
- Pour contents of bowl into a 1-gallon (4 L) freezer bag. Remove as much air as possible. Seal and freeze.
THAW AND COOK
- Place bag in a large bowl in the fridge to thaw for 24 hours. Wash, peel, and cube potatoes. Place thawed contents of bag and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/HIGH 3 to 4 hours. Salt and pepper to taste. Top with minced parsley. Serve hot.
Nutrition Information
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Calories
533kcal
(27%)
Carbohydrates
28g
(9%)
Protein
37g
(74%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Cholesterol
124mg
(41%)
Sodium
814mg
(34%)
Potassium
1450mg
(41%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
6060IU
(121%)
Vitamin C
22.2mg
(25%)
Calcium
169mg
(17%)
Iron
10.4mg
(58%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 37g | 74% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 124mg | 41% |
| Sodium | 814mg | 34% |
| Potassium | 1450mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 6060IU | 121% |
| Vitamin C | 22.2mg | 25% |
| Calcium | 169mg | 17% |
| Iron | 10.4mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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