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Sunday, March 04 2012

The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow cooker stew recipe.

 



 
Beef-Mushroom Stew
Recipe from 
Servings: 8 (1 1/8-cup) servings
 
 
Ingredients
  •  
     pounds  boneless beef chuck steak, trimmed and cut into 1-inch cubes
  •  
     Tbsp.  all-purpose flour
  •  
     Tbsp.  cooking oil
  •  
     medium  carrots, cut into 1/2-inch-thick slices
  •  
     medium  onions, chopped
  •  
     14 1/2-oz. can  diced tomatoes, undrained
  •  
    1/4  cup  cider vinegar
  •  
     Tbsp.  mild-flavored molasses
  •  
    1/2  tsp.  salt
  •  
    1/2  tsp.  celery salt
  •  
    1/4  tsp.  ground black pepper
  •  
    1/4  tsp.  ground ginger
  •  
    12  oz.  assorted fresh mushrooms, halved
  •  
    1/4  cup  raisins
  •  
     cups  hot cooked noodles, rice, or mashed potatoes (optional)
  •  
 
Directions

Toss meat cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown meat cubes, half at a time, in hot oil.
 

Place carrots and onion in a 4- to 5-quart slow cooker. Add browned meat cubes.
 

In a medium bowl, combine undrained tomatoes, vinegar,molasses, salt, celery salt, pepper, and ginger; pour over meat. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
 

If using low-heat setting, turn cooker to high-heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired. Makes 8 (1 1/8-cup) servings.
 
Nutrition information
Calories 263, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 67 mg, Sodium 444 mg, Carbohydrate 20 g, Total Sugar 12 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Other Carbohydrate .5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email
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