RECIPES
14
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Italian Stew with Mushroom Risotto
Italian Stew
2 Tbsp. olive oil
6 cloves garlic, minced
2 lbs. beef chuck roast, cubed to 1"
2 Tbsp. Italian seasoning
salt & pepper
¼ tsp. red pepper flakes
5 carrots, sliced to ¼" thick
2 Tbsp. red wine vinegar
1 lg. onion, sliced
1 bay leaf
3 stalks celery, sliced ¼" thick
28 oz. stewed tomatoes
1. Heat the olive oil in a large skillet on a stovetop over medium heat. Add
the beef and brown on all sides (about 10 minutes total). Salt & pepper to
taste. Pour the meat in 1 side of the slow cooker.
2. Add the carrots, onion and celery to the skillet and cook for 5 minutes.
Stir in the garlic, then add all to the beef in the slow cooker pot.
3. Sprinkle the Italian seasoning, pepper flakes and vinegar over the top. Add
the bay leaf and stir.
4. Pour the tomatoes over all, cover and cook on LOW 4–5 hours.
Mushroom Risotto
2 Tbsp. olive oil
¾ cup dry white wine
8 oz. mushrooms, chopped
¼ tsp. salt
½ small onion, minced
¼ tsp. pepper
3 cloves garlic, minced
1 Tbsp. butter
1¼ cups Arborio rice
¼ cup Parmesan cheese, grated
3½ cups beef stock
1. Heat the olive oil in a large pan on a stovetop, over medium heat. Sauté
the mushrooms and onion for 5 minutes. Stir in the garlic and the rice and
cook 1 more minute. Remove from heat.
2. Pour all into 1 side of the slow cooker.
3. Add the stock, wine, salt and pepper. Stir and cover.
4. Cook on LOW 4–5 hours. Stir in the butter and Parmesan before serving.
Serves 4–6
