Slow Cooker Beef Stew with Shiitake Mushrooms

 

12

new potatoes, cut into fourths (1 1/2 pounds)

1

medium onion, chopped (1/2 cup)

1

bag (8 oz) ready-to-eat baby-cut carrots

1

package (3.4 oz) fresh shiitake mushrooms, sliced

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1

can (10 1/2 oz) condensed beef broth

1/2

cup Gold Medal® all-purpose flour

1

tablespoon Worcestershire sauce

1

teaspoon salt

1

teaspoon sugar

1

teaspoon dried marjoram leaves

1/4

teaspoon pepper

1

lb beef stew meat, cut into 1/2-inch pieces

• 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
• 2 Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.