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Beef-Mushroom Stew

  • Cook Time: 8 hours (low) or 4 hours (high)
  • Servings: 8
  • Course: Soups & Salads

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  • 2 pounds boneless beef chuck steak, trimmed and cut into 1-inch cubes
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. cooking oil 6 medium carrots, cut into 1/2-inch-thick slices
  • 2 medium onions, chopped
  • 1 14 1/2-oz. can diced tomatoes, undrained
  • 1/4 cup cider vinegar
  • 2 Tbsp. mild-flavored molasses
  • 1/2 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground ginger
  • 12  oz. assorted fresh mushrooms, halved
  • 1/4  cup raisins
  • 4  cups hot cooked noodles, rice, or mashed potatoes (optional)


Step 1

Toss meat cubes with flour in a large mixing bowl.

Step 2

Heat oil in an extra-large skillet over medium-high heat.

Step 3

Brown meat cubes, half at a time, in hot oil.

Step 4

Place carrots and onion in a 4- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner.

Step 5

Add browned meat cubes.

Step 6

In a medium bowl, combine undrained tomatoes, vinegar, molasses, salt, celery salt, pepper, and ginger; pour over meat.

Step 7

Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. If using low-heat setting, turn cooker to high-heat setting.

Step 8

Stir in mushrooms and raisins.

Step 9

Cover and cook for 1 hour more on high-heat setting. Serve over hot cooked noodles, rice, or mashed potatoes, if desired.

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