Even if you're not a fan of mushrooms, I do believe this Pot Roast and Portobello Stew for the Slow Cooker will make a mushroom lover out of you!
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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This Slow Cooker Pot Roast and Portabello Stew takes a little bit of preparation in the morning so you'll need to plan ahead and give yourself about 15-20 minutes of prep time with the ingredients before you can place the lid on the cooker, set it, and forget it.
If you're lucky enough to be home as this stew cooks away, the aromas you'll encounter during the day will have you salivating and dreaming about dinner time all day long.
Not only is this stew incredibly delicious, but it's also incredibly good for you with all those healthy portabello mushrooms, red bell peppers, black-eyed peas, and onions!
SLOW COOKER POT ROAST AND PORTABELLO STEW {PRINT THIS RECIPE}
Serves: 4-6 Prep Time: 15-20 minutes Cook Time: 7-8 hours on low/ 6-7 hours on high
1 ½ pounds beef chuck, cut into bite-sized pieces
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon ground thyme
2 tablespoons olive oil, divided
3 cups low sodium beef stock
1 cup dry red wine
3 tablespoons tomato paste
1 tablespoon sriracha
1 tablespoon brown sugar
2 bay leaves
1 large red onion, peeled and medium diced
1 large red pepper, seeded and medium diced
1 can (15 ounces) of black-eyed peas, drained and rinsed
2 cloves garlic, minced
1 cup water
2 tablespoons butter
1 pound baby portabello mushrooms, wiped clean and chopped into 1" inch pieces
¾ teaspoon salt
½ teaspoon pepper
Parsley for garnish (optional)
-In a large zip lock bag, combine the flour, salt, black pepper, garlic powder, and ground thyme.
-Add the beef into the bag and shake it to evenly coat the meat with the flour mixture.
-Remove the floured beef pieces from the bag making sure to sift off the excess flour.
-In a large Dutch oven over medium/high heat, add 1 tablespoon of the olive oil and half the floured beef mixture. Cook, stirring occasionally until the meat is nicely browned.
-Add the first batch of browned beef into the slow cooker and continue browning the last batch of beef in the remaining olive oil, adding it all into the slow cooker when browned.
-Going back to the Dutch oven, over medium/low heat, stir together the beef stock, red wine, and tomato paste. sriracha and brown sugar until warmed through and evenly combined.
-Add the onion, red pepper, bay leaves, and garlic to the beef in the slow cooker.
-Carefully pour the beef stock/wine mixture into the slow cooker and add 1 cup of water.
-Cover the cooker and set the cooker temperature to either low or high (depending on when you want dinner to be ready).
-About 30 minutes before you're ready to eat, add in the butter and the mushrooms. Stir well and season with the additional salt and pepper.
-Spoon the stew into bowls and garnish with parsley if desired.
Luckily for me, I outgrew my aversion to mushrooms a few years ago and now I can't get enough of them.
If you're not a fan of mushrooms, I do believe this recipe will make a convert out of you and I strongly urge you to try it. Mushrooms are so amazingly good for you and have been shown to reduce the risk of breast cancer in women by 64% if eaten daily.
Good, and good for you!!!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Sarah | Curious Cuisiniere says
Two ingredients caught my eye, the black eyed peas and the portabellos. We use beans and mushrooms a lot, but we definitely don't use these two enough. Beautiful stew!
Tara says
I love the aromas coming from a slow cooker and filling your home making you so excited to try the final product!!! Your recipe looks amazing!!
Dorothy at ShockinglyDelicious says
I agree that one of the best things about slow cookers is getting the chance to smell all the wonderful aromas during the day!
littleredkitchen says
Such a good looking stew! Those mushrooms look amazing on top.
Tammy @ YoursAndMineAREOurs.co says
Oh my goodness I am seriously making this THIS WEEK! Yum!
Hezzi-Ds Books&Cooks says
This looks amazing! SO rich and delicious.
Lori | Foxes Love Lemons says
I think we're a pretty trendy group 🙂 Anything with beef and mushrooms is already calling my name, but you added sriracha for spice? Ummmm...I need a huge bowl of this, and soon!
Courtney @ Neighborfood says
This stew has all sorts of my favorite things in it! Mushrooms, sriracha, bell pepper, and hunks of tender beef? I'll take a giant bowl please!
Constance says
Tell me about it!
Constance says
What a gorgeous bowl full of happiness.
cupcakekalechip says
These are exactly the kind of recipes I hate - those that make me hungry ALL DAY! 🙂
Shaina Wizov says
I love mushrooms! This looks great! I like that it's hearty enough that it could easily be made into a vegetarian stew.
01VanillaBean01 says
Comfort food at its finest. Great looking stew Renee.
mommasangelbaby says
Mushroom lovers everywhere - UNITE!! I agree with you that mushrooms are GOOD and GOOD! I have never made a beef stew with black eyed peas! How fun it is to see all of the different versions of things to get new ideas of how to make our meals delicious! Thanks for sharing & HUGS!
Julie @ Texan New Yorker says
I'm like you, I used to have a severe aversion to mushrooms, but I like them now (unless they're raw. Then I just can't deal.) This looks wonderful, I would definitely try it!
Liz says
Mushrooms, a touch of heat, black eyed peas! This stew has it all...delish!
L.A. Brown says
Nice to find your blog through #SS. This is my first participation and what a great line up of recipes. Your stew sounds incredible. Sriracha and red wine? I'm in!!
Jennifer Drummond says
Ohhhhh, yum!! I love pot roast in the slow cooker and yours looks out of this world!
Marjory @ Dinner-Mom says
You had me at portabella mushrooms...I bet the other ingredients are the perfect accompaniment. 🙂 But in all seriousness, the stew looks amazing!
The Ninja Baker says
Portabellos are the perfect accompaniment to any protein...And black-eyed beans are used in Southern cooking as symbols of prosperity. I'd say this slow cooker is a fantastic way to start the first Sunday Supper of the New Year =)
Cindys Recipes says
I love the black eyed peas and sriracha addition to your stew, Renee!