Recipe Image

Beef-Mushroom Stew

  • 40 m
  • 5 h 40 m
Diabetic Living Magazine
“The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow cooker stew recipe.”


    • 2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
    • 3 tablespoons all-purpose flour
    • 2 tablespoons cooking oil
    • 6 medium carrots, cut into ½-inch-thick slices
    • 2 medium onions, chopped
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • ¼ cup cider vinegar
    • 2 tablespoons mild-flavored molasses
    • ½ teaspoon salt
    • ½ teaspoon celery salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon ground ginger
    • 12 ounces assorted fresh mushrooms, halved
    • ¼ cup raisins
    • 4 cups hot cooked noodles, rice, or mashed potatoes (optional)


  • 1 Toss meat cubes with flour in a large mixing bowl. Heat oil in an extra-large skillet over medium-high heat. Brown meat cubes, half at a time, in hot oil.
  • 2 Place carrots and onion in a 4- to 5-quart slow cooker (see Tip). Add browned meat cubes.
  • 3 In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper, and ginger; pour over meat. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
  • 4 If using low-heat setting, turn cooker to high-heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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