I found this recipe in a library book a couple years ago shortly after we bought our crock pot. It has become one of our favorites. Often I add potatoes to the recipe. Sometimes in the winter I add butternut squash or other seasonal vegetables to the stew. Ingredients:
several ounces fresh wild mushrooms such as oyster mushrooms shiitakes or chanterelles, chopped into bite size pieces (origanal recipe called for 5 oz. dried mushrooms)
8 oz button mushrooms, quartered (I think criminis taste better, they don't get that 'slimy' feel, they have more vitamins and you can usually find them in the bulk bins at the grocery store) 1 cup boiling water
1/4 cup all purpose flour 2 teaspoons freshly cracked black pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 pounds stewing beef, cut into 1 inch cubes 2 tablespoons olive oil 1 cup beef stock 2 large carrots, or large handful of baby carrots 1 onion, chopped 1/2 cup red wine 2 tablespoons tomato paste 1 tablespoon balsamic vinegar 1 bay leaf Preparation: If using dried mushrooms, combine with boiling water and let stand 20 to 30 minutes. (I do this next step in a regular mixing bowl instead of a bag). In a heavy plastic bag, combine flour, pepper, basil oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large skillet, heat half the oil over medium-high heat; cook beef in batches adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to slow cooker. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker. Add carrots, onion, mushrooms, wine, tomato paste, vinegar and bay leaf to slow cooker. Cover and cook on LOW 8-10 hours, or on HIGH 4-6 hours, or until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving. |