Slow-Cooker Beef & Mushroom Stew Recipe
Delicious and simple, mix together and pour into the slow cooker to be ready for dinner when you get home.
- 1½ - 2 punds beef stew meat
- 1 (6-8 ounce) package fresh sliced mushrooms
- 1 (6-8 ounce) package fresh whole baby mushrooms
- 1/3 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- ½ cup water
- 1 - 1½ pounds sweet potatoes, peeled and chopped
- Slow Cooker
Combine all ingredients except sweet potatoes in a gallon resealable freezer bag. Place sweet potatoes in a quart resealable freezer bag and place both bags into another gallon resealable freezer bag; freeze. Thaw completely. Place meat mixture in greased slow cooker; stir well. Place sweet potatoes on top of mixture and cook on low 5-6 hours. Makes about 6 servings.
Rated 5 out of 5 by MDWts from tender beef, great flavor! I halved the recipe since there are only 2 of us. Turned out perfectly! The beef was so tender. Keeping the potatoes on too is key so they don't get too mushy. Those were cooked perfectly too (6 hours on high total).
Date published: 2015-01-18
Rated 2 out of 5 by Krissiev from Didn't work for us... Not sure if I did something wrong, but this turned out super spicy... The separate bag of potatoes also leached in liquid somehow which turned the potatoes black, so it looked unappetizing as well.
Date published: 2015-01-08
Rated 5 out of 5 by Simplydi from A total hit!!! Just made this a few nights ago. Thawed it out and popped it in the slow-cooker. Our family LOVED it!! Will be a staple in our home. I did add more than 1 tsp of Garlic Garlic as we love garlic! And some Garlic Pepper Seasoning on top was fabulous too if you want a bit of a bite.
Date published: 2014-08-29