Beef And Mushroom Stew Recipe - Cooking Index
Beef And Mushroom Stew Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Stew beef |
| 1 | French onion soup | |
| 1/2 cup | 118ml | Red wine (like a hearty burgundy) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Potatoes - (to 5) - cubed | |
| 1 | Carrot - sliced | |
| 12 oz | 340g | Fresh mushrooms - (to 16 oz) |
| 1 | Bay leaf | |
| 1 | Small sprig fresh rosemary | |
| (or a pinch of dried rosemary, crumbled) | ||
| 1 | Diced tomatoes | |
| 3 tablespoons | 45ml | Flour - mixed with just |
| Enough cold water to make a smooth paste |
Combine all ingredients except tomatoes. Cover and cook on LOW for 8 to 10 hours; add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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