Stew Recipes » Mushroom Stew

Turkey Mushroom Stew

admin — Mon, 03 Mar 2008 05:53:00 +0000

INGREDIENTS:
* 1 pound turkey cutlets or tenders, cut into 1-inch cubes
* 1 medium onion, quartered and thinly sliced
* 2 to 3 tablespoons chopped green onions with green tops
* 8 ounces sliced mushrooms
* 3 tablespooons all-purpose flour
* 1 cup half and half or whole milk
* 1 teaspoon dried leaf tarragon or thyme, crumbled
* 1 teaspoon salt pepper, to taste
* 1/2 cup frozen peas
* 1/2 cup sour cream, optional

PREPARATION:
Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW for 4 hours. Remove turkey and vegetables to serving bowl. Turn cooker to HIGH. Blend flour into half-and-half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook 1 hour or until sauce has thickened and peas are heated through. For richer stew, stir in sour cream about 10 minutes before serving.
Makes 4 servings.

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Beef Stew with Mushrooms

admin — Mon, 03 Mar 2008 05:32:09 +0000

INGREDIENTS:
* 12 to 16 ounces fresh mushrooms, coarsely chopped
* 3 to 4 medium potatoes, cut in 1-inch pieces
* 1 or 2 large carrots, cut in 1/4-inch slices
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon dried leaf thyme
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 1/2 cup red wine, may substitute beef broth or water
* 1 package dry brown gravy mix
* 1 tablespoon dried minced onion or a small chopped fresh onion
* 1 pound beef stew meat
* 1 soup bone or beef shank

PREPARATION:
Place potatoes, mushrooms, carrots, garlic, salt, pepper, thyme and onion in the slow cooker then add the red wine. Toss with gravy mix. Brown the stew meat and soup bone. Transfer to the slow cooker/Crock Pot; combine with the other ingredients. Cover and cook on low for 8 to 10 hours. Remove meat from the bone before serving.
This beef stew recipe serves 4.

Crockpot Beef Stew With Mushrooms

admin — Mon, 03 Mar 2008 05:10:50 +0000

INGREDIENTS:
* 10 to 12 small new potatoes, quartered
* 1/2 cup chopped onion
* 3 medium carrots, sliced
* 4 to 8 ounces fresh sliced mushrooms (button mushrooms, shiitake, crimini, or other fresh mushrooms)
* 1 can (14 1/2 ounces) diced tomatoes, undrained
* 1 can (10 1/2 ounces) condensed beef broth
* 1/2 cup flour
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 teaspoon dried leaf marjoram
* 1/4 teaspoon pepper
* 1 1/2 pounds lean beef stew meat, cut into 1/2-inch pieces

PREPARATION:
Mix all ingredients except beef in slow cooker; add beef. Cover and cook on LOW for 7 to 9 hours or until vegetables and beef are tender. Stir gently before serving. Serves 8.

Beef and Mushroom Stew

admin — Mon, 03 Mar 2008 05:08:26 +0000

INGREDIENTS:
* 1 1/2 pounds stew beef
* 1 can French onion soup
* 1/2 cup red wine, like a hearty burgundy
* salt to taste
* pepper to taste
* 4 to 5 potatoes, cubed
* 1 carrot, sliced
* 12 to 16 ounces fresh mushrooms
* 1 bay leaf
* a small sprig of fresh rosemary or a pinch of dried, crumbled
* 1 can diced tomatoes
* 3 tablespoons flour mixed with just enough cold water to make a smooth paste

PREPARATION:
Combine first 10 ingredients – stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. 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. Beef stew serves 6.

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