Slow Cooker Sunday: Jalapeño & Portobello Braised Beef

This is another fully flavored slow cooker meal for our busy spring season.  It is adapted from a Better Homes and Gardens’ Creative Slow Cooker magazine:

Slow Cooker Jalapeno & Portobello Braised Beef

2 pounds lean stew meat

¼ cup packed brown sugar

¼ cup each:  reduced sodium soy sauce and Worcestershire sauce

2 jalapeno peppers, seeded and sliced thin

2 tablespoons red wine vinegar

1 tablespoon quick-cooking tapioca

4 cloves garlic, chopped

1 cup fresh cilantro, chopped

2 large Portobello mushrooms, stemmed and sliced

1 medium onion, sliced

Trim fat from meat.  Place pieces in a slow cooker.  In a medium bowl, stir together brown sugar, soy sauce, Worcestershire, jalapeno, vinegar, tapioca and garlic.  Stir in cilantro.  Pour mixture over meat in cooker.  Top with mushrooms and onion.

Cover and cook for 6-8 hours.  Serve over cooked egg noodles, polenta, or mashed white or sweet potatoes.


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