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Beef and Mushroom Stew
5 from 3 votes

Beef and Mushroom Stew

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…

Prep Time
30 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 8
Calories: 533 kcal
Course: Dinner
Cuisine: French, American

Ingredients

  • 2 1/2 lbs. beef roast 1.25 kg, I used a London broil
  • 8 oz. Bacon 250 g
  • 2 Tbsp. butter 30 mL
  • 2 cups carrot 500 mL, sliced, frozen
  • 1 onion about 1 cup (250 mL, large
  • 8 oz. mushrooms 250 g
  • 4 cloves garlic about 2 Tbsp. (30 mL)
  • 2 cups beef broth 500 mL
  • 6 oz. tomato paste 175 g can
  • 3 Tbsp. Worcestershire sauce 45 mL
  • 3 Tbsp. flour 45 mL (2 1/2 Tbsp.); corn starch (37 mL) for gluten free
  • 1 1/2 tsp. thyme 7 mL
  • 2 tsp. beef bouillon 10 mL, Better Than Beef
  • 2 tsp. rosemary 10 mL fresh, minced
  • 1 tbsp. oregano 15 mL dried
  • 1/2 tbsp. basil 7 mL dried
  • pinch nutmeg optional
  • 3 potato cubed, at time of cooking, do not freeze, about 2 cups (500 mL, large
  • salt to taste
  • black pepper to taste
  • 1/4 cup parsley for garnish

Instructions

    Cup of Yum
  1. Cut beef roast into 1-inch (2.5 cm) cubes.
  2. 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.
  3. Puree onion until smooth and mince garlic.
  4. 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.
  5. 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
  1. 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
  1. Pour contents of bowl into a 1-gallon (4 L) freezer bag. Remove as much air as possible. Seal and freeze.
THAW AND COOK
  1. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 533

% 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.