Slow Cooker Beef and Mushrooms

One of my favorite meals as a kid, I now make this for my family. It is easy to throw together, and tastes great!

Step: 1

Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper.

Step: 2

Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Step: 3

In the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Per Serving: 517 calories; protein 33.1g; carbohydrates 33g; fat 26.2g; cholesterol 101.7mg; sodium 934mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.