- 600 gram beef (stew meat)
- 250 gram mushrooms
- 3 tablespoons apple syrup
- 2 bay leaves
- 5 cloves
- Big splash red wine vinegar
- 0.5 liter strong beef stock
- pepper and salt to liking
- boiled potatoes and braised red cabbage to serve with the dish
Kitchen equipment needed
- Paper kitchen towel or mushroom brush
- Small knife
- Slow cooker or casserole
- 2 forks
- Optional: sauce pan
Preparation — 10 minutes
You can cook this beef in a slow cooker or a casserole with a thick bottom.
Clean the mushrooms using paper kitchen towel or a mushroom brush. Trim the ends off the mushrooms, but leave then whole. Generously season the beef with salt and pepper, its not required to slice it into chunks. Place the meat in the slow cooker and add in the mushrooms and a big splash of red wine vinegar. Place the cloves into the bay leaves and add these into the slow cooker as well. Pour in half a liter beef stock and stir in 3 tablespoons apple syrup.
Finishing up the Beef stew with apple syrup and mushrooms — 6 hours + 20 minutes
Program the slow cooker to cook on the lowest setting for about 6 hours time. The exact cooking time may differ by the thickness of the beef. Remove the beef from the slowcooker and use 2 forks to tear the meat apart. You can also remove any excess fat or muscles, if any.
Remove the bay leaves with the cloves in it and boil the moisture in a smaller (sauce) pan into a nice thick sauce. To thicken the sauce faster, add in some corn starch. Stir in the pulled beef into the sauce and season with salt and pepper. Serve with potatoes and braised red cabbage. Enjoy your meal!