Crock Pot Creamy Beef and Mushroom Stew Plus sides

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Crock Pot Creamy Beef and Mushroom Stew Plus sides

Shopping List for Creamy Beef and Mushroom Stew with Sides (NZ Edition)

For the Stew:

• Meat and Dairy:

  • 1.5 kg cubed beef stew meat (or the equivalent in grams)
  • 170 grams cream cheese, softened
  • 2 cans (about 300 grams each) cream of mushroom soup

• Produce:

  • 1 large onion (approximately 3/4 cup finely chopped)
  • 4 cloves garlic (for the stew and mashed potatoes)

• Pantry:

  • 1.5 tablespoons Worcestershire sauce
  • 80 ml water
  • Salt and pepper

• Optional for Serving:

  • Egg noodles or mashed potatoes

For the Sides:

• Garlic Mashed Potatoes:

  • 1 kg potatoes
  • 60 grams butter
  • 120 ml milk or cream

• Steamed Green Beans:

  • 500 grams fresh green beans
  • 15 ml butter or olive oil
  • 1 lemon (optional, for zest)

• Crusty Bread:

  • 1 fresh baguette or rustic bread loaf

• Caesar Salad:

  • 1 head romaine lettuce
  • 120 ml Caesar dressing
  • 30 grams Parmesan cheese, grated
  • 1 cup croutons

• Roasted Carrots:

  • 500 grams carrots
  • 30 ml olive oil
  • Fresh parsley (for garnish)

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• Does this NZ shopping list cover everything you need for the stew and sides?

For more context or online reading, consider checking out beginner cooking tips NZ and grocery shopping tips NZ.

Shopping List for Creamy Beef and Mushroom Stew with Sides

For the Stew:

• Meat and Dairy:

  • 1.5 pounds cubed beef stew meat
  • 6 ounces cream cheese, softened
  • 1.5 cans (10.75 ounces each) cream of mushroom soup

• Produce:

  • 3/4 cup finely chopped onion (about 1 large onion)
  • 4 cloves garlic (for the stew and mashed potatoes)

• Pantry:

  • 1.5 tablespoons Worcestershire sauce
  • 1/3 cup water
  • Salt and pepper

• Optional for Serving:

  • Egg noodles or mashed potatoes

For the Sides:

• Garlic Mashed Potatoes:

  • 2 pounds potatoes
  • 4 tablespoons butter
  • 1/2 cup milk or cream

• Steamed Green Beans:

  • 1 pound fresh green beans
  • 1 tablespoon butter or olive oil
  • Lemon (optional, for zest)

• Crusty Bread:

  • 1 fresh baguette or rustic bread loaf

• Caesar Salad:

  • 1 head romaine lettuce
  • 1/2 cup Caesar dressing
  • 1/4 cup Parmesan cheese, grated
  • 1 cup croutons

• Roasted Carrots:

  • 1 pound carrots
  • 2 tablespoons olive oil
  • Fresh parsley (for garnish)

Ingredients (scaled for 9 servings, 9 items):

1. Cubed Beef Stew Meat (1.5 pounds)
2. Cream of Mushroom Soup (1.5 cans, 10.75 ounces each)
3. Onion (3/4 cup, finely chopped)
4. Worcestershire Sauce (1.5 tablespoons)
5. Water (1/3 cup)
6. Cream Cheese (6 ounces, softened)
7. Salt and Pepper (to taste)
8. Egg Noodles (for serving, optional)
9. Mashed Potatoes (for serving, optional)

Instructions:

1. Prep Work:

   • Finely chop the onion: Cut into very small, uniform pieces.
   • Soften cream cheese: Leave it at room temperature for about 30 minutes or microwave for a few seconds until soft.

2. Assemble Ingredients in Slow Cooker:

   • Combine the cubed beef stew meat, cream of mushroom soup, finely chopped onion, Worcestershire sauce, and water in the crock pot.
   • Stir to mix all the ingredients well.

3. Adjust Cooking Time:

   • High Heat Method: To cook the stew in 2-3 hours, set the slow cooker to high heat.
   • Cover the crock pot and cook on high for 2-3 hours or until the beef is tender.

4. Add Cream Cheese:

   • Cut the softened cream cheese into small bits.
   • Stir the cream cheese bits into the crock pot.
   • Cover the crock pot and cook for an additional 15-20 minutes on high until the cream cheese has melted and the stew is creamy.
   • Stir again to ensure everything is well mixed.

5. Season and Serve:

   • Taste the stew and add salt and pepper as needed.
   • Serve over hot cooked egg noodles or mashed potatoes.

Tips for Beginners:

• Finely Chop: Use a sharp knife and cut the onion into very small pieces for even cooking.
• Soften: Cream cheese should be soft to blend easily into the stew.
• High Heat Cooking: Slow cookers can cook faster on high heat but watch to prevent overcooking.

Side Dishes for Creamy Beef and Mushroom Stew

1. Garlic Mashed Potatoes

• Ingredients:

  • Potatoes (2 pounds, peeled and chopped)
  • Butter (4 tablespoons)
  • Milk or cream (1/2 cup)
  • Garlic (2 cloves, minced)
  • Salt and pepper (to taste)

• Instructions:

  • Boil the potatoes until tender (about 15-20 minutes).
  • Drain and mash with butter, milk, minced garlic, salt, and pepper until smooth.

2. Steamed Green Beans

• Ingredients:

  • Fresh green beans (1 pound, trimmed)
  • Butter or olive oil (1 tablespoon)
  • Salt and pepper (to taste)
  • Lemon zest (optional, for garnish)

• Instructions:

  • Steam the green beans until tender (about 5-7 minutes).
  • Toss with butter or olive oil, salt, pepper, and lemon zest if desired.

3. Crusty Bread

• Ingredients:

  • Fresh baguette or rustic bread loaf

• Instructions:

  • Slice and warm in the oven at 350°F (175°C) for 10 minutes.
  • Serve with butter.

4. Caesar Salad

• Ingredients:

  • Romaine lettuce (1 head, chopped)
  • Caesar dressing (1/2 cup)
  • Parmesan cheese (1/4 cup, grated)
  • Croutons (1 cup)

• Instructions:

  • Toss the chopped romaine lettuce with Caesar dressing, Parmesan cheese, and croutons.

5. Roasted Carrots

• Ingredients:

  • Carrots (1 pound, peeled and cut into sticks)
  • Olive oil (2 tablespoons)
  • Salt and pepper (to taste)
  • Fresh parsley (chopped, for garnish)

• Instructions:

  • Preheat the oven to 400°F (200°C).
  • Toss the carrots with olive oil, salt, and pepper.
  • Roast on a baking sheet for 20-25 minutes, until tender and caramelized.
  • Garnish with chopped parsley.