Dice your eye of round into small cubes and add into a 10 quart slow cooker. Now finely dice your mushrooms, and cover the beef with them. Add several bay leaves, two tbsp salt and one tbsp MSG. Pour four cups water slowly over the salt and MSG to distribute it nicely throughout your mushrooms and beef.
If you're feeling fancy, you can now cook the mushrooms and beef overnight on low. This will develop an extremely rich broth--but if you're short on time, you don't NEED to pre-cook the beef and mushrooms; they'll do fine in a single cook.
Once you've either pre-extracted the broth or decided you don't want to bother, dice your green beans, peppers, carrots, and potatoes, then add them to the pot. Now dice your celery, onions, and tomatoes and add them in that order, in layers, to the top of the pot. This should leave you with a mound of vegetables, with tomatoes visible and dry all the way at the top. Doing it this way lets you put the tomatoes in up front, without risking burning their delicate sugars--if you don't layer this way, you'll need to reserve the tomatoes until about two hours before your cook is done.
Finally, pop the lid on your slow cooker and let simmer on low for 6-8 hours--if you decided to extract your broth, this is your *second* 6-8 hour cook on low. Once done, open up and stir thoroughly for several minutes to release the excess heat, then let everything mellow out in the cooker for another several hours on "warm" if you've got the time.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Mushroom Beef Vegetable Stew recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
