Fabulous Beef Stew
December 6, 2010 at 3:38 PM | Posted in Beef | Leave a commentI made this delicious beef stew the other night. It’s based on a recipe in the cookbook that came with my Crockpot. There’s no picture because we devoured it before I thought to photograph it. What makes this recipe Diabetic-friendly is that it has no potatoes. I’ve made beef stew before, substituting cauliflower for the potatoes. It’s edible, but the strong cauliflower flavor rather overpowered the stew. This time I used mushrooms instead of potatoes, and produced a real winner.
Mushroom Beef Stew
- 1½ pounds stew beef, in 1″ cubes
- ⅛ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 each bay leaf
- 1 teaspoon paprika
- 6 ounces mushrooms, sliced
- 2 each carrots, sliced
- 1 small onion, quartered, and each quarter halved horizontally
- 1 stalk celery, sliced
Put the stew beef in the slow cooker. Mix the flour, salt and pepper and pour it over the beef. Stir it up well to try to coat each piece of meat with the flour.
Add the beef broth, Worcestershire sauce, bay leaf, paprika, garlic, mushrooms and vegetables. Mix well and cook on low for 10 to 12 hours, or on high for 4 to 6 hours. Stir again before serving.
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