"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef and Mushroom Stew Recipe

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This recipe for Beef and Mushroom Stew, by , is from The Gleeson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Gorall
Added: Sunday, November 9, 2008


3 Tbsp. all-purpose flour
2 lbs. boneless beef steak, cut into 1-inch cubes
2 Tbsp. cooking oil
4 medium carrots, cut into 1/2 inch slices
2 medium onions, chopped
1/4 C cider vinegar
1/4 C molasses
1 14.5 oz. can diced tomatoes, undrained
1/2 tsp. salt
1/2 tsp. celery salt
1/4 tsp. black pepper
1/4 tsp. ground ginger
12 oz. sliced fresh mushrooms
1/4 cup raisins
3 cups hot cooked noodles or mashed potatoes

Place flour in a plastic bag. Add beef cubes, a few at a time, shaking to coat.Brown beef, half at a time in hot oil. Drain off fat. Place carrots and onions in a slow cooker. Add browned beef cubes. In a medium bowl, combine vinegar, molasses, tomatoes, salt, celery salt, pepper, and ginger; pour over mixture in cooker. Cover and cook on low heat for 8 hours or on high heat for 4 hours.
Add mushrooms and raisins; cook for 1 more hour on high heat. Serve over hot cooked noodles or mashed potatoes.




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