Sunday, April 19, 2015

Sarah's Slow Cooker Beef and Mushrooms

   This is my cousin Sarah's recipe.  I'm excited to finally have one.  Though she didn't technically share this one with me.  She posted a picture of her make ahead slow cooker meals for the week on Facebook.  Then, when asked, she posted the recipe.  So, being an opportunist, I took them!!  Ha! Maybe she will share some more with me now, so I don't have to hijack them from her.

    This was a really nice combination of beef stew meat and mushrooms with a really tasty gravy.  It has a surprise ingredient too.  Apple juice!  I wouldn't have thought of apple juice in a beef and mushroom dish, but it worked.  Of course I had to make a change or two.  Her recipe called for canned mushrooms, but fresh mushrooms were on sale so I went with a pound of fresh button mushrooms instead.  Also, I wanted the gravy a little thicker, so I added some corn starch at the end.  The following recipe includes my changes.  To make her original recipe, switch an 8 oz can of mushrooms including the juice out for the fresh ones and omit the step with the corn starch.

Sarah's Slow Cooker Beef and Mushrooms


3 lb stew beef
1 can cream of mushroom soup
1 lb button mushrooms
1 pkg onion soup mix
1/2 cup apple juice
1 T corn starch
Salt and pepper to taste
  1. Mix beef, mushroom soup, mushrooms, soup mix and apple juice in slow cooker.
  2. Cook on low for 6-8 hours.
  3. Remove 1/4 cup of gravy, stir in corn starch and return to slow cooker.  This would be a good time to taste and adjust salt and pepper.
  4. Crank it up to high and cook until it starts to bubble.
  5. Stir and serve over noodles.

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