Beef with mushrooms in a slow cooker

Step-by-step preparation

Cooking time: 2 hr 50 mins

1. STEP 1

   

   How to make beef with mushrooms in a slow cooker? Prepare all the necessary ingredients. I used beef shank. A spatula will also work. Honey mushrooms can be used both fresh and frozen. Choose dry herbs to suit your taste. I used a mixture of Caucasian herbs. To add a Mediterranean touch to the dish, you can use Italian herbs. Fresh garlic cloves can easily be replaced with garlic powder.

2. STEP 2

   

   Fill the mushrooms with water and leave for about an hour to remove insects that are hidden under the caps. If you have frozen mushrooms, you can skip this step.

3. STEP 3

   

   Drain the water and rinse the mushrooms. Place the honey mushrooms in a saucepan and fill them with water. Place the pan on the fire and cook for 10 minutes after boiling. The mushrooms will produce a lot of foam, which will need to be removed with a spoon. After 10 minutes, drain the water and rinse the mushrooms again. Why do you need to do this? Mushrooms, like a sponge, absorb everything around them, including toxins. In order to get rid of possible harmful substances, mushrooms must first be thermally treated.

4. STEP 4

   

   Wash the beef and cut into small cubes.

5. STEP 5

   

   Cut the boiled mushrooms into small pieces and the onions into feathers.

6. STEP 6

   

   Pour vegetable oil into the multicooker bowl, add beef, onions and mushrooms. Turn on the “Fry” mode and fry everything for 15 minutes, stirring occasionally.

7. STEP 7

   

   After 15 minutes, pour water into the meat with mushrooms, add bay leaf, dry herbs, chopped garlic cloves, salt, and ground black pepper. Turn on the “Extinguishing” mode for 60 minutes.

8. STEP 8

   

   When the program ends, you can serve beef with mushrooms. If the meat turns out to be a bit tough, then turn on the “Stew” mode for another 30 minutes. Bon appetit!

Comments on the recipe

Moderator Ksenia

25.09.2023

4.9

I have already cooked beef in a slow cooker several times. And it seems to me that this is the best way to cook it soft. So, having found a recipe for beef with mushrooms in a slow cooker, I immediately decided that I would cook such a dish. Moreover, I had honey mushrooms. The beef turned out to be soft, it just disintegrates into fibers. The resulting broth combines both beef and mushrooms in a very interesting way. But the mushroom taste is not very bright. Next time I would try replacing honey mushrooms with champignons. It seems to me that due to the fact that they do not need to be boiled first, they will add a brighter taste to the dish. Otherwise it was a great dinner. Thanks for the recipe!