The beef stew with mushrooms in a slow cooker is a second course that I like to call “no worries,” one of those dishes where you put everything in the slow cooker, leave it while you do something else or go out, and find everything ready without effort. The meat remains tender and juicy, and imagine coming home to find your beef stew with mushrooms already cooked.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs beef pulp
- 9 oz champignon mushrooms
- 3.4 oz red wine
- to taste salt
- to taste pepper
- 4 tbsps extra virgin olive oil
- 1 clove garlic
Tools
- 2 Cutting Boards
- 2 Kitchen Knives
- 1 Low-Sided Casserole
- 1 Pan
- 1 Slow cooker Crock Pot
Steps
Clean the mushrooms by cutting off the bottom of the stem, peeling the cap, and rubbing them with a clean, damp cloth to remove any soil residue. Then slice them and sear them in a pan with one tablespoon of oil. They will release a little vegetative water. Let it evaporate, then turn off the heat. Cut the meat into small pieces and season with salt and pepper. Brown it in a casserole with three tablespoons of oil and the garlic clove, then deglaze with red wine. Transfer the meat and mushrooms to the bowl of the slow cooker, adjust the salt, and mix to combine the ingredients. Close with the lid and start cooking on HIGH for three and a half hours. At the end of cooking, the slow cooker will keep the stew warm for six hours.
Notes
This stew is excellent on its own but perfect to serve with polenta.
