Beef and Mushroom Stew

5 from 1 vote

It is not easy to make what I believe would be a Julia worthy variation on beef bourguignon that is freezer and slow cooker friendly…but I think I may have done it…

Prep Time30

Cook Time2 10

Total Time2 40

Course: Dinner

Cuisine: American, French

Keyword: Beef and Mushroom Stew

Servings:

Calories: 533kcal

Author: Karrie

Ingredients

2 1/2 lbs. 1.25 kg beef roast (I used a London broil and it was amazing)
8 oz. 250 g bacon
2 Tbsp. 30 mL butter
2 cups 500 mL sliced frozen carrots
1 large onion about 1 cup (250 mL)
8 oz. 250 g mushrooms
4 cloves garlic about 2 Tbsp. (30 mL)
2 cups 500 mL beef broth
6 oz. 175 g can tomato paste
3 Tbsp. 45 mL Worcestershire Sauce
3 Tbsp. 45 mL flour (2 1/2 Tbsp. (37 mL) Corn starch for G.F.)
1 1/2 tsp. 7 mL thyme
2 tsp. 10 mL Better Than Beef bouillon
2 tsp. 10 mL fresh rosemary, minced
1 tbsp. 15 mL dried oregano
1/2 tbsp. 7 mL dried basil
pinch of nutmeg optional
3 Large Potatoes cubed, at time of cooking, do not freeze, about 2 cups (500 mL)
salt and pepper to taste
1/4 cup parsley for garnish

US Customary - Metric

Instructions

Cut beef roast into 1-inch (2.5 cm) cubes.
Dice bacon into small 1/4-inch (.5 cm) pieces. Sauté in a large skillet over medium high heat for 3 minutes, so it isn’t crispy but so most the fats have been released, drain and cool completely.
Puree onion until smooth and mince garlic.
Clean and slice mushrooms into 1/4-inch (.5cm) slices. Melt butter in a large skillet over medium high heat. Sauté mushrooms, in small batches, so that they brown evenly on both sides, about 2 minutes per side. Let cool completely.
In a large bowl combine cubed roast, cooked bacon pieces, pureed onion, minced garlic, sautéed mushrooms, carrots, beef broth, tomato paste, Worcestershire sauce, flour, thyme, bouillon, rosemary, oregano, basil, and nutmeg. Mix Well.

MAKE IT NOW

Wash, Peel, and cube potatoes. Place contents of bowl and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/ HIGH 3 to 4 hours. salt and pepper to taste. Top with minced parsley. Serve hot.

MAKE IT A FREEZER MEAL

Pour contents of bowl into a 1-gallon (4 L) freezer bag. Remove as much air as possible. Seal and freeze.

THAW AND COOK

Place bag in a large bowl in the fridge to thaw for 24 hours. Wash, peel, and cube potatoes. Place thawed contents of bag and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/HIGH 3 to 4 hours. Salt and pepper to taste. Top with minced parsley. Serve hot.

Nutrition