Beef stew with mushrooms, rosemary, and tomatoes from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • foodgloriousfood on November 19, 2024

    Honestly, just ok for me. It was lacking in flavor. The only salt and pepper in the recipe is just in the flour dredge before searing the meat. I had to add a ton of salt and pepper towards the end of cooking as even the mushrooms are cooked in unsalted butter. Seasoning aside as that is to personal taste, the stew needs oomph! I used a high quality store bone broth. I am sure it would be better with the classic French broth (recipe) which was an option. But for me the recipe, is good, not great.

  • nicolepellegrini on August 02, 2018

    Very, very good. I started this the day before—browning the meat and onions, assembling everything to just throw in the pot the next morning to cook all day while at work. Finished with the mushrooms sauteed at the end and also added some boiled small potatoes before serving. Had a nice richness of flavor and was definitely one of the better slowcooker beef stews I've made. I did add a few other fresh herbs from my garden, including some sage and oregano.

  • bookpoet on January 25, 2013

    An easy and flavorful slow cooker recipe. Brown the beef, toss the rest of the ingredients in, cook on low for 8 hours. I used 3 sprigs of rosemary rather than one. A warming winter dish I will make again.

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