Thursday, October 17, 2013

Beef Stew with Mushrooms

Last winter I found stew beef on managers special several times, so we ended up eating a lot of beef stew, vegetable beef soup, and beef tips with gravy over mashed potatoes.  Not that anyone really complained.  Even the 9 year old will eat the beef and the potatoes from beef stew.

It certainly is a food that invokes the feelings of fall and winter.  Whenever we have a steaming bowl of it, I just want to curl up on my couch and watch movies all evening or bundle up in my warmest coat later and take a winter walk through the neighborhood.  We found that adding mushrooms were a nice unexpected touch.  Celery would be good too, but we've already established my husband does not like celery.

Beef Stew with Mushrooms

1 pound stew beef, cut into one inch pieces
1 1/2 cups beef broth or stock
2 teaspoons Worcestershire sauce
1 teaspoon thyme
1 teaspoon paprika
salt and pepper
1 tablespoon tomato paste
1 cup button or crimini (baby bella) mushrooms, cut in half if large
2 carrots, peeled and cut into large chunks
2 medium potatoes, cut into large chunks
1 onion, halved and sliced

Place beef in a 4 quart slow cooker.  In a medium bowl, stir together broth, Worcestershire sauce, thyme, paprika, salt, pepper, and tomato paste.  Pour over beef.  Add onions and cook on low for 4 hours.

Add potatoes, carrots, and mushrooms.  Cook another 3-4 hours on low.

Serves 4.

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