SLOW COOKER POT ROAST AND PORTABELLO STEW
INGREDIENTS
•
1 1/2 pounds beef chuck, cut into bite sized pieces
•
1/2 cup all purpose flour
•
1 teaspoon salt
•
1/2 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) 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
•
3/4 teaspoon salt
•
1/2 teaspoon pepper
•
Parsley for garnish (optional)
ADVERTISEMENT