Mushroom & Onion Beef Stew

Last weekend I saw the first snowflakes in Toronto.  We have been lucky this year and fall was quite warm but as Christmas approaches, I look forward to snowy days.  There's nothing better than this comforting mushroom & onion beef stew to warm up on very cold days.

For a larger crowd I prefer using a chuck roast but for a quick weekday meal, I opt for the stewing beef cubes.  My mother use to make this recipe and would always serve it with fluffy mash potatoes and green beans.  As the beef slowly cooks, the amazing flavours of this dish will fill your kitchen with the irresistible aromas.

The best part of this recipe is that you can prepare it ahead of time and freeze it.  Simply thaw the ingredients, pop in the slow cooker and add water.

Mushroom & Onion Beef Stew

yields 4 portions

Ingredients

• 2 pounds stewing beef cubes 
• 2 packets of dry onion soup mix 
• ½ pound white mushrooms 
• 1 teaspoon corn starch 

Day of cooking: 

• 2 cups water 
• Few sprigs of fresh thyme

Directions
Mix the beef cubes, onion soup, and cornstarch in a large resealable plastic bag.
Shake the bag to make sure that the onion soup mix and cornstarch coat the meat.
Add the mushrooms to the bag.
Label and freeze. 

Day of Cooking:
Pour the thawed content of the bag to the slow cooker.
Add 2 cups of water.
Cook for 8 hours on low or 4 hours on high.
For the last hour, add the fresh thyme. Remove the sprigs before serving. 

Bon appétit and keep warm!

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