Slow Cooker Beef, Carrot & Mushroom Stew

🥘 Ingredients

• beef for braising
  2 lb
• beef stock concentrate
  6 unit
• black pepper
• butter
  3/4 c
• carrots
  24 oz
• cremini mushrooms
  8 oz
• dried thyme
  2 tsp
• flour
  1 c
• garlic powder
  2 tsp
• onions
  2 unit
• paprika
  2 tsp
• parsley
  ½ oz
• potatoes
  3 lb
• red wine vinegar
  3.333 tbsp
• salt
• soy sauce
  4 tbsp
• tomato paste
  2 unit
• worcestershire sauce
  2 tbsp

🍳 Cookware

• medium microwave-safe bowl
• large

1. 

   1

   Wash and dry produce. Trim, peel, and dice carrots into 1-inch pieces. Halve, peel, and dice onions into 1-inch pieces. Trim and quarter cremini mushrooms (skip if mushrooms are pre-sliced). Dice potatoes into 1/2-inch pieces. Roughly chop parsley ; place in a small bowl, cover with plastic wrap, and refrigerate until Step 5.

   carrots: 24 oz, onions: 2 unit, cremini mushrooms: 8 oz, potatoes: 3 lb, parsley: ½ oz
2. 

   2

   In a medium microwave-safe bowl , whisk together red wine vinegar , worcestershire sauce , soy sauce , beef stock concentrate , tomato paste , garlic powder , dried thyme , paprika , half the flour , and 1¼ cups water (use all the flour and 2½ cups water for 8 servings) until almost smooth. Add 3 tablespoons butter (6 for 8) and microwave for ⏱️ 90 seconds , then whisk for ⏱️ 10 seconds . Repeat this process twice, then whisk for ⏱️ 30 seconds more.

   red wine vinegar: 3.333 tbsp, worcestershire sauce: 2 tbsp, soy sauce: 4 tbsp, beef stock concentrate: 6 unit, tomato paste: 2 unit, garlic powder: 2 tsp, dried thyme: 2 tsp, paprika: 2 tsp, flour: 1 c, butter: 3/4 c
3. 

   3

   Place beef for braising in a 5-quart slow cooker along with carrots, onions, and mushrooms. Season generously with salt and black pepper . Add yer gravy and stir until coated. Cover and cook on high until tender, ⏱️ 3½ hours (or ⏱️ 4 hours for 8 servings).

   beef for braising: 2 lb, salt, black pepper
4. 

   4

   With 20 minutes left, place potatoes in a large pot with salted water to cover. Boil until tender, ⏱️ 15-20 minutes . Reserve 3/4 cup potato cooking liquid (1½ for 8), then drain.
5. 

   5

   Return potatoes to the pot with 3 tablespoons butter (6 for 8). Mash until smooth, adding a splash of cooking liquid; stir in remaining parsley and season with salt.
6. 

   6

   Divide mashed potatoes and stew between bowls, or serve family style. Top with reserved parsley.
7. 7

   Beef is fully cooked when internal temperature reaches 145°F.