This recipe delivers tender beef in a meaty mushroom sauce. Serve over gluten-free egg noodles. Slow cooker size: 5-7 quarts.
Why This Recipe Works
The chefs at America’s Test Kitchen started by browning the mushrooms in a skillet to concentrate their flavor and augmented them with dried porcini mushrooms for an even deeper mushroom flavor that wouldn’t be muted by hours in the slow cooker. Then they sautéed the aromatics and created a flour-thickened base for the stew to produce the proper consistency. With such a flavorful base, they didn’t need to brown the meat but could add it directly to the slow cooker—a real timesaver.
Recipes reprinted with permission from The Complete Slow Cooker: From Appetizers to Desserts—400 Must-Have Recipes that Cook While You Play (or Work) by the Editors at America’s Test Kitchen. Photography by America’s Test Kitchen. Note: Not all recipes in this cookbook are gluten-free but most can be easily adapted.Yields 8 servings
- 2 tablespoons vegetable oil
- 1½ pounds white mushrooms, trimmed (halved if small, quartered if large)
- 3 onions, chopped fine
- Salt and pepper
- 1/3 cup gluten-free all-purpose flour of choice
- ¼ cup tomato paste
- 6 garlic cloves, minced
- ½ ounce dried porcini mushrooms, rinsed and minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- ½ cup dry white wine
- 11⁄2 cups gluten-free chicken broth, divided
- 1/3 cup gluten-free soy sauce or coconut aminos
- 2 bay leaves
- 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, cut into 1½-inch pieces
- 1/3 cup sour cream of choice
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh dill
1Heat oil in a 12 inch skillet over medium heat until shimmering. Add white mushrooms, onions, and 1/4 teaspoon salt, cover and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and 1/2 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to a slow cooker.
2Stir remaining 1 cup broth, soy sauce and bay leaves into slow cooker. Season beef with salt and pepper and stir into slow cooker. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.
3Discard bay leaves. Using a large spoon, skim fat from the surface of the sauce. Whisk 1/2 cup sauce, sour cream, mustard and dill together in bowl (to temper). Then stir mixture back into slow cooker. Season with salt and pepper to taste and serve.