Slow-Cooker Beef Stew with Shiitake Mushrooms

Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.


Ingredients:

• 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 

Directions:

1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
2. 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.

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