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Dijon-Mustard Mushroom Beef Stew
Source: dLife

Fabulous slow cooked beef stew made with mushrooms, wine and garlic. Delicious!

Prep Time: 25 minutes
Cook Time: 9 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 290.4
Total Carbs 11.4 g
Dietary Fiber 1.1 g
Sugars 3.7 g
Total Fat 11.4 g
Saturated Fat 4.9 g
Unsaturated Fat 0.5 g
Potassium 740.5 mg
Protein 30.9 g
Sodium 550.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
8 oz  fresh portobello mushroom
8 oz  fresh mushrooms
1 cup  fresh chopped onion
2 tbsp  dijon mustard
4 each  medium garlic cloves
0 1/2 tsp  salt
0 1/2 tsp  black pepper
14 floz  beef broth
0 1/2 cup  red wine
8 oz  Sour Cream, light
2 tbsp  cornstarch
1 tbsp  fresh chives
  1. Remove excess fat from meat. Cut meat into 1-inch pieces.
  2. In a 4 to 5 quart slow cooker combine beef, mushrooms, onion, mustard, garlic, salt and pepper. Stir in beef broth and wine. Cover and cook on low setting for 9 to 10 hours or on high setting for 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. Combine in a small bowl, sour cream and cornstarch. Stir 1/2 cup of the hot cooking liquid into the sour cream mixture. Return all of the sour cream mixture to the slow cooker and stir well. Cover and cook for 15 minutes more or until thickened. Top each serving with chives.

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