Beef & mushroom stew: With cold temps returning, why not warm up with a bowl of soup?



MILWAUKEE -- Winter is about to return -- so warm up with a bowl of soup. Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for beef and mushroom stew.

Beef & Mushroom Stew 

Ingredients


    Instructions

    Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tablespoon oil in large stock pot over medium heat until hot. Brown 1/4 of beef; remove beef. Repeat three times.

    Add onions and garlic to stock pot; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix until blended.

    Add mushrooms and beef to stock pot; bring to boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.


    Beef and Green Olive Stew

    Ingredients

    1-1/2 pounds beef Stew Meat, cut into 1 inch pieces


    1/4 cup all-purpose flour
    3/4 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 teaspoon cayenne pepper
    2 tablespoons vegetable oil
    1 cup chopped onions
    1-1/2 teaspoons dried oregano
    1 teaspoon dried fennel seeds
    1 cup red wine
    1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
    1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
    1/4 cup tomato paste
    1 jar (7 ounces) green olives with pimentos, drained


    Instructions





      Cook'sTip

      To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.