SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS

Slow-Cooker Beef Stew with Shiitake Mushrooms image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 8

Number Of Ingredients 13

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12 new potatoes, cut into fourths (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
1 bag (8 oz) ready-to-eat baby-cut carrots
1 package (3.4 oz) fresh shiitake mushrooms, sliced
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (10 1/2 oz) condensed beef broth
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 lb beef stew meat, cut into 1/2-inch pieces

Steps:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. 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.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg