Thursday, February 11, 2016

Slow Cooker Beef and Mushrooms

There is something about cooking on Sunday evenings that I just don't like.  Usually, I am in the midst of a family related activity that I just don't want to interrupt to go make a nice meal.  BUT - Sunday mornings are another story.  I have no problem getting up a bit early so as to throw a meal together before any other events of the day.  Often, I prep dinner after breakfast (and while my kids are making their lunches for the week).  If I've really got it together, any chopping that has to happen for the week happens at this time, too, which saves me a ton of time during the week.

I have enough slow cooker favorites at this point to have a nice rotation, but I felt that it was time for some new ones.  Over the past couple of months, I have experimented a bit.  This was a great one that my whole family enjoyed.  The meat was so tender, with nice flavor, and the ingredients were simple enough to make it an easy hit from all standpoints.

  • 1 1/2 - 2 lbs stewing beef, cubed
  • 8 oz package of mushrooms, sliced
  • 1 clove garlic, minced
  • 1 medium onion, sliced
  • 3 Tbs. Coconut oil
  • 1 beef bullion cube
  • 1 cup hot water
  • 8 oz can tomato sauce
  • 2 tsp. sugar
  • 2 tsp. Worcestershire
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  1. Brown meat, mushrooms, onions, and garlic in coconut oil in a skillet.  (Do not drain.)
  2. Dissolve bullion cube in hot water; Add to meat mixture.
  3. Stir in remaining ingredients; mix well.  Pour into slow cooker.
  4. Cover.  Cook on high 3 hours (or low 5-6 hours) or until meat is tender.  Serve over rice or noodles.

Difficulty: easy
Time: 15-20 minutes prep; 3 hours in slow cooker on high (or 5-6 on low)
Source: Adapted from a Fix It and Forget It recipe of the same name