New Recipe - #10

Since we loved the ease and convenience of the Crock-Pot earlier in the week, we decided to tackle our second Crock-Pot meal: Wild Mushroom Beef Stew (minus the mushrooms, since Corey doesn't like them!).

It was good, especially since neither of us have had stew in years, but next time we'll probably add more red wine (which is not called for), more Worcestershire sauce and salt. Our Crock-Pot cookbook has tons of other stews so we'll actually probably try one of those for comparison next time.

Jenny's Rating: 2-1/2 stars

Corey's Rating: 3 stars

Recipe

- 1-1/2 - 2 lbs. beef stew meet, cut into 1-inch cubes
- 1/8 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 4 shiitake mushrooms, sliced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 small white onion, chopped
- 1 stalk celery, sliced

1. Put beef in Crock-Pot. Mix together flour, salt and pepper and pour over meat; stir to coat each piece of meat with flour. Add remaining ingredients and stir to mix well.

2. Cover and cook on low 10-12 hours or on high 4 hours or until done. Stir stew before serving.