Braised Slow Cooked Beef Stew with Mushrooms

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Beef stew with mushrooms prepared in the slow cooker

Preparation time: 1/2 hour
Cooking time: 5-6 hours

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: n d 

Tags: cooker · slow ·


1kg beef cubed
500g mushrooms
Peel of 1 orange cut into slivers
1 onion finely chopped
1/2 thumb sized piece of ginger sliced finely
250ml beef broth
250ml red wine
125ml sherry
75ml cup balsamic vinegar
2 tbsp soy sauce
1 tsp dried thyme
1/2 tsp chinese 5 spice
2 tbsp corn starch
olive oil
salt and pepper to taste


Place beef to slow cooker
Use a vegetable peeler to peel orange and cut peel into slivers
In a sauce pan combine orange peel, onion, beef broth, wine, sherry, balsamic vinegar, soy sauce, thyme, ginger and 5 spice and bring to a boil.
Pour mixture over beef in the slow cooker and cook on high for 5-6 hours.
Preheat oven to 200
Cut mushrooms in half and add to a pan with oil on high heat
Pour one cup of the excess liquid from the slow cooker over the mushrooms and stir until mushrooms are brown and liquid has boiled off
Remove meat from slow cooker and lay in a single layer in a casserole dish
Pour mushrooms over meat and bake for 10-12 minutes to brown meat (I'm not sure how much this step actually adds, may leave it out next time)
Pour remaining liquid into a sauce pan, bring to a boil add corn starch to thicken
Pour sauce over meat and add salt and pepper to taste
Serve over potatoes


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