Mushroom-Beef Stew

Name: Mushroom-Beef Stew
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 2 carrots, sliced; 3–4 large potatoes, cubed; 2 ribs celery, sliced; ½ lb. button mushrooms, sliced; 14½-oz. can beef stock, or 2 bouillon cubes dissolved in 1⅔ cups water; 2 tsp. seasoned salt; 1 large onion, chopped; 2 garlic cloves, minced; 1 lb. sirloin, cubed; 2 Tbsp. flour; ½–1 cup good red wine; oil

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Dawn Day Westminster, CA

Ingredients

1 lb. sirloin, cubed
2 Tbsp. flour
oil

Americas
United States
CA
Westminster
Main course

Method

Dredge sirloin in flour and brown in skillet. Reserve drippings. Place meat in slow cooker.
Sauté onion, garlic, and mushrooms in drippings just until soft. Add to meat.
Add all remaining ingredients.
Cover. Cook on Low 6 hours. Test to see if vegetables are tender. If not, continue cooking on Low for another 1–1½ hours.
Serve with