Slow Cooker Beef Stew with Shiitake Mushrooms
  • 8 new potatoes, cut into fourths (1 1/2 pounds)
  • 1 medium onion, chopped (1/2 cup)
  • 1 bag (8 ounces) baby-cut carrot
  • 1 package (3.4 ounces) fresh shiitake mushrooms, sliced
  • 2 cups v-8 juice
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1/2 cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried marjoram leaves
  • 1/4 teaspoon pepper
  • 1 pound beef stew meat, cut into 1/2-inch pieces
  1. Mix all ingredients except beef in 3 1/2-to 4-quart slow cooker. Add beef.
  2. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving.
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)