The Pioneer Woman Tasty Kitchen
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Slow Braised “No Peek” Beef Bits

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The long and slow cooking process of this will have your house smelling amazing!

Ingredients

  • 2 pounds Stew Meat, Cubed (I Use Organic Grass Fed Beef; Trust Me, There Is A Difference)
  • 1 pint Cremini Mushrooms, Halved
  • 1 can (10 1/2 Oz. Size) Cream Of Golden Mushroom Soup (I Never Use This But Trust Me, It's Worth It)
  • ½ cups Sherry Wine Or Whatever You Have On Hand Will Do
  • ½ cups Beef Stock
  • 4 cubes Beef Bouillon, Crumbled
  • 1  Large Shallot, Chopped
  • 2 cloves Garlic, Smashed And Chopped
  • 2 sprigs Fresh Thyme, Leaves Removed And Chopped
  • 1 Tablespoon Cornstarch
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper

Preparation

Preheat oven to 300ºF.

Add cubed meat into a Dutch oven. Add all of the remaining ingredients and mix well.

Cover pot with the lid and bake at 300ºF for 2 1/2 to 3 hours. Do not open the lid until done.

Serve over rice, mashed potatoes or egg noodles.

9 Comments

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Nikki Jones on 8.24.2014

I made this recipe before the recipe was corrected and gave it a five mitt review. I have since made the recipe with the addition of the can of cream of golden mushroom. It is even more wonderfully flavorful and easy recipe. I love that you don’t have to sear the meat before adding to Dutch oven. Recipes that you have to brown the meat always give me indigestion with the added oil. No indigestion here! I did add baby carrots to the recipe again and served over mashed potatoes. Delicious! Thanks for the newest addition to my recipe collection.

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Rina : I Thee Cook on 7.7.2014

Ray…I don’t see why it wouldn’t work in a crockpot.

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Ray Reimann on 7.4.2014

This looks very tasty. I am curious though, being summer, and not wanting to heat the kithcen with the heat from the oven, will this work in a crockpot?

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Rina : I Thee Cook on 6.30.2014

So sorry for any confusion! Not sure what happened with the directions. They are all fixed now.

Joni…We just switched over to organic meat in our home. I have noticed a huge difference in the meat. I do not claim to live a fully organic lifestyle how ever we eat as healthy as possible. :)

Hannah…That’s great! So glad you enjoyed it! :)

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Hannah Francis on 6.30.2014

Just thought I’d leave an update. This recipe turned out great! We just mixed everything together and it was fine. Really delicious and we will make it again and again. Highly recommend.

2 Reviews

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K-Dub on 11.14.2014

This recipe is fantastic! I love how flavorful it is. We’re not a fan of mushrooms so I left those out, and I used the slow cooker method putting it on low for about 8 hours, but those were the only changes I made. I served it over mashed potatoes and my husband couldn’t get enough. What a great recipe for an easy but delicious weeknight dinner or to wow your mother in law with! hahaha Thanks for sharing Rina!

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Nikki Jones on 6.30.2014

I made this last night as originally posted, so I didn’t add the can of golden mushroom soup, and it came out great. Now I am confused on whether to make it next time (and there will be a next time!) with or without the soup!! I did add baby carrots to the Dutch oven and loved how they cooked up in the juices! Served over noodles. Hubby and my mother declared a keeper of a recipe. And I must say it is a much easier recipe than cooking beef stew, with excellent results.

Will have to post after I cook this again.

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