Wild Mushroom and Beef Stew
Cooking Light, December 2005
So, I didn’t make this as a stew so much as a roast. I didn’t chop up the beef, cover it with flour, and brown it. I also made this in the crockpot yesterday for dinner. I reconstituted the porcini mushrooms in water as I didn’t read the part about the broth, too. *giggle* I added baby bellas (cremini) and oyster mushrooms instead of white button mushrooms.
It was MIGHTY tasty!! The mushrooms were REALLY yummy and there were plenty of them. I added two large sprigs of thyme and one of rosemary to add some flavor. I think I tossed in a couple of bay leaves, too. Though, I couldn’t find those when it was done. The last 20 minutes, we added some elbow macaroni to boil in the broth. O M G it was delicious!! I saved every last little elbow to eat later on in the week.
Knife
Cutting board
Small saucepan
Dutch oven (to sear the roast)
Measuring cups and spoons
Crockpot
Wooden spoon
