Make it again, BA’s Mushroom Beef Stew Yum with Brussels & Beet salad

BA’s Mushroom Beef Stew

The first words out of his mouth were

“Oh My God, Babe!!”

I will take that as five stars.  Super easy to make, hearty and flavorful.  I will for sure be making this again.

BA Notes, before starting

I cooked the brussel sprouts, sweet potatoes and carrots separately but I don’t see why you couldn’t throw them all in.  I just choose not too because I’m not a fan over overcooked veggies and I like to give the dish a more complex flavor by seasoning them differently.  Also,this was my first time cooking a roast like this in a crock pot.  I cooked it for 8 hours on low, it could have cooked another two with no problem.  So next time, I will put it in over night and let it cook.

Well, I wish I could tell you what type of meat I used but, I can’t. It was a really lean, inexpensive piece, so I might say a top round. In the end I guess it doesn’t matter and you can use whatever you like.  This is what you will need to cook the beef in the crock pot;

• Hunk of meat (I used about a 3lb piece),
• 1 packet of dry onion soup mix,
• 2 small sweet onions,
• two cans of mushroom soup (I used low sodium),
• minced garlic,
• olive oil, parsley, black pepper and red wine.

♦◊♦ I will say, my next time I will also be adding portobello mushrooms.

BA’s Mushroom Beef Stew Recipe, The cooking of the meat:

Rub down the meat with olive oil, minced garlic and half of the packet of onion soup mix, let rest.

• Preheat your iron skillet (or whatever you cook with) with a little bit of olive oil in it.
• While that’s getting ready, halve your onions and place in the bottom of the crock pot (so the meat does not rest on the pot).
• In a separate bowl, mix together the two cans of mushroom soup, the remaining contents of the onion soup mix and a half a can of water.  Add some black pepper and a splash of red wine…  probably 1/4 to half a cup, (and yeah, pour yourself a glass while you’re at it) throw in some parsley ( I used about a tablespoon of fresh chopped).
• Take mixture and put enough in crock pot to just cover onions.  Put anymore than that and they will start floating around, we don’t want thaaaaat!!
• Skillet should be hot now, so sear your meat on all sides, about two min. each. When that is done, take it and place it on the onions in your crock pot and cover with the remaining mushroom mixture…. and yeah if you want to add the bits and pieces from the skillet, go right ahead.
• Let this cook on low for 8-10 hours.  ** I do think the red wine is important here.  It really turned the average can of mushroom soup into something wonderful.

The roasting of the veggies.

I’m over the moon for this recipe and make it all the time. An hour before you are ready to eat, start this.

• Peel and dice up your sweet potatoes and carrots.
• Mix together in large bowl with a drizzle of olive oil, teaspoon of garlic and seasoning of your choice.  I use a couple of pinches of a cinnamon,nutmeg, orange peel, sugar cane and salt concoction but you can use whatever you like.
• Throw it in a glass dish and cook it at 370 for 35- 40 min.  I stir it up at the half way mark.  Boom, your done. *** prep a larger amount than first needed because you can always keep the uncooked portion in the fridge until you need it.

Brussel Sprouts and Beets.

I never dug beets till Jonah Jay Jenkins gave me a great beet recipe. I have taken his simple wonderful roasted beets and used them in this new salad I invented and just on a whimsy, I threw in some brussel sprouts.  Wow… was it good.

• I do a cross between saute and almost a char on the sprouts. In a pan, I add a drizzle of olive oil, little pat of butter and smidgen of minced garlic.  Wait till garlic starts browning and place halved sprouts face down, salt, pepper and whatever seasoning you wish, cover and set on low for 20 min.
• When they are done, I plate the beets toss some walnuts in the hot pan and toast them.
• I slice up some beets, crumble some chevre, drizzle some balsamic dressing, do a light toss with everything and garnish with the walnuts. I could eat this as an entire meal. Love the colors and the flavors are great for winter.

Back to the beef and wrapping up the recipe:

• When the beef is ready, I pulled out some of the onions and placed them on the bottom of a serving dish.
• I cut a piece of meat and laid it on top.  I then added the sweet potatoes & carrots and some brussle sprouts around the sides and then filled dish with mushroom sauce, juice, broth… whatever you want to call it.

So looking forward to trying this again.

Thank you so much for taking the time to check out my, BA’s Mushroom Beef Stew Recipe.  I am so looking forward to cooking it again. If you used it, I hope you enjoyed it. Did you make changes to it?  Please leave a comment and let my know.  You can check out my other recipes on my blog; COOKING ON THE FLY WITH BA.  My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking.  Finally, I would love to see you on my FB PAGE.  Feel free to reach out and join me there.

Have a splendid day in the kitchen!!

Peace, Love and Rocks,

B.A.

Peace love and rocks,

BA