Slow Cooker Beef, Carrot & Mushroom Stew
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Slow Cooker Beef, Carrot & Mushroom Stew

Slow Cooker Beef, Carrot & Mushroom Stew

2x the delicious portions!

This savory, soul-warming classic for a crowd takes just 15-minutes to prep while the slow cooker does the rest! You’ll combine beef, carrots, onions, and mushrooms with a quick homemade gravy, and simmer to tender perfection. Serve with buttery mashed potatoes and garnish with a sprinkle of parsley for a bright, herbaceous finish.

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Calorie Smart
Family Friendly
New
Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time3 hours 30 minutes
Prep Time15 minutes
DifficultyHard

Ingredients

serving amount

12 ounce

Carrots

2 unit

Onion

4 ounce

Cremini Mushrooms

24 ounce

Potatoes

¼ ounce

Parsley

5 teaspoon

Red Wine Vinegar

1 tablespoon

Worcestershire Sauce

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

3 unit

Beef Stock Concentrate

1 unit

Tomato Paste

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

1 teaspoon

Paprika

½ cup

Flour

(Contains Wheat)

16 ounce

Beef for Braising

Not included in your delivery

6 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories570 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber6 g
Protein29 g
Cholesterol110 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Medium Bowl
Whisk
Slow Cooker
Large Pot
Potato Masher

Instructions

Prep
1

• Wash and dry produce. • Trim, peel, and dice carrots into 1-inch pieces. Halve, peel, and dice onions into 1-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice potatoes into 1⁄2-inch pieces. • Roughly chop parsley. TIP: Place parsley in a small bowl, cover with plastic wrap, and store in the fridge until ready to use in Step 5.

Make Gravy
2

• In a medium microwave-safe bowl (large bowl for 8 servings), whisk together vinegar, Worcestershire, soy sauce, stock concentrates, tomato paste, garlic powder, thyme, paprika, half the flour, and 11⁄4 cups water (all the flour and 21⁄2 cups water for 8) until everything is incorporated and mixture is mostly smooth (it’s OK if some lumps remain!). • Add 3 TBSP butter (6 TBSP for 8) to bowl. • Microwave for 90 seconds, then whisk for 10 seconds. Repeat microwaving and whisking twice, until butter has melted and gravy is thick enough to coat the back of a spoon. Whisk until mostly smooth, 30 seconds more.

Cook Stew
3

• Place beef*, carrots, onions, and mushrooms in a 5- to 6-quart slow cooker; season generously with salt and pepper. Add gravy and stir until everything is evenly coated. • Cover and cook on high until beef is tender, 31⁄2 hours (4 hours for 8 servings).

Cook Potatoes
4

• When stew has 20 minutes left, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 3⁄4 cup potato cooking liquid (1 1⁄2 cups for 8 servings), then drain.

Mash Potatoes
5

• Return potatoes to pot along with 3 TBSP butter (6 TBSP for 8 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. • Add half the parsley and season generously with salt; stir to combine.

Serve
6

• Serve family style or divide mashed potatoes between bowls and top with stew. Garnish with remaining parsley.

Beef is fully cooked when internal temperature reaches 145°.