Slow Cooker Beef and Mushroom Stew: Dinner for $10
If you’re like us, the last thing you want to do the week of Thanksgiving is to spend any more time in front of the stove than you have to. (Little secret: even food editors need a break from the kitchen.) And what with Thanksgiving being the mother of all home-cooked meals, the natural impulse is to want to order take-out Monday night, Tuesday night and Wednesday night. (Friday night, of course, you’ll have those Thanksgiving leftovers.)
But, of course, ordering out can get expensive. That’s why we love our slow cooker. Now, most everything we make in our slow cooker turns out good, but there’s still a key difference in slow cooker recipes. For some, you still have to do a whole lot of pre-cooking and prepping; others are little more than tossing everything in and turning on the heat. Which one do you think we’re going with Thanksgiving week?
Exactly. This Slow Cooker Beef and Mushroom Stew requires just 20 minutes of prep (browning the meat, chopping the mushrooms and carrots). Then you just throw it all in the slow cooker and walk away. What you get at the end of the day is a full-fledged dinner (and maybe even two dinners, since it yields 6 big servings at just $1.59 per serving). We don’t know about you, but that leaves us with plenty of energy to tackle that turkey.
Make this Slow Cooker Beef and Mushroom Stew!
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Got $10? Then we’ve got plenty of dinner ideas for you!