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Beef and Mushroom Gravy
Recipes
Beef and Mushroom Gravy
4 servings
5 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 medium white onion
  • ¼ cup all-purpose flour
  • 1 tablespoon steak seasoning
  • 1 ½ lb beef for stew
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 8 oz sliced fresh baby portabella mushrooms
  • ½ cup dry red wine (or beef broth)
  • 2 bay leaves
  • 1 ½ cups beef broth (or stock)
  • 2 teaspoons browning sauce
  • 2 tablespoons cornstarch
  • ¼ cup water

Steps

    1. Chop onion coarsely (about 1 cup). Combine flour and seasoning; coat beef with mixture (wash hands)
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil in pan and swirl to coat. Add beef, in batches if needed. Cook 5–7 minutes, turning often, until browned on all sides. Remove beef from pan and place in slow cooker; repeat with remaining beef.
    3. Add garlic, onions, mushrooms to pan; cook and stir 2 minutes. Pour wine slowly into pan and stir to loosen bits in bottom of pan. Stir in bay leaves, broth, and browning sauce; bring to a boil.
    4. Combine cornstarch and water. Add to pan and stir to combine, then pour mixture carefully into slow cooker.
    5. Cook 4–5 hours on HIGH (or 8–10 hours on LOW) until sauce has thickened and beef is 200°F and very tender. Remove and discard bay leaves; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 530, Total Fat 22g, Sat Fat 6g, Trans Fat 0.5g, Chol 170mg, Sodium 810mg, Total Carb 18g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 58g, Vitamin D 2%, Calc 4%, Iron 30%, Potassium 15%