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Mexican Jello, (Mosaic Jello)

By 5 Comments

Mexican Jello, is an impressive and fun dessert that’s very simple to make. It’s a perfect dessert for Cinco de Mayo, but you’ll want to make this year round. Colorful cubes of Jell-O float in a delightful sweet and creamy cinnamon infused gelatin that’s mixed with regular milk, half and half and sweetened condensed milk.

Gelatina tres leches cubed and served in a white bowl.

Kid go crazy over sweet jiggly Mexican gelatinas. This recipe resembles church windows and is sometimes called Stained Glass Jello, Broken Glass Jello, Mexican Jello, Mexican Mosaic Jello, or Milk Jello.

The reason it differs from many Stained Glass Jello or Broken Glass Jello recipes you’ll find is that this recipe is an authentic Mexican version where unflavored gelatin is combined with tres leches.

A three milk combination thats flavored with cinnamon and vanilla extract.

The end result is a dessert that reminiscent of tres leches cake, without so many carbs and calories. Mexican Jello is easy to make; it’s just a little time consuming. And worth every minute of that time.

Why You’re Going To Love This Recipe

  • The number one reason is because your kids are going to love it. And it’s so fun to make they can join in.
  • It’s so eye-catching in a jiggly Jello sort of way.
  • You can mix up the colors of Jello that you use to suit your imagination or festive celebration theme.
  • It’s made creamy with milk, half and half and sweetened condensed milk.
  • It’s sweet, light, fun to eat and versatile.
  • As with most Mexican Jello, It’s gluten free.

Ingredients You’ll Need

Ingredients to make gelatina con tres leches.
  • Tres Leches: Milk: Whole Milk preferred, 2% will also work. Half and Half. Sweetened Condensed Milk, Eagle Brand is most recognized.
  • Vanilla Extract
  • Unflavored Gelatin Powder: Found near the packets of Jell-O on the baking aisle.
  • Cinnamon Stick
  • Jell-O: (gelatina) Three 6-ounce packages. Note: You can also use sugar free Jell-O.

Step By Step Instructions

This Mexican Jello is not a difficult project to make, however, it does take time. So please plan ahead. And be sure you have plenty of room in your refrigerator.

Dissolving jello in water using three bowls.
  1. Step 1: Dissolve each color of Jello. In three separate bowls, mix each package of flavored gelatin with two cups boiling water. Stir well until well dissolved.
Jell-o in Le Creuset pans, ready to chill and set up.
  1. Step 2: Grease three 9 x 9 style casserole dishes, or shallow containers and pour each Jell-O flavor into each. Use containers that will give you no more than 1″ thick cubes. If the Jell-O is too thick, it will be hard to cut into cubes. Chill for 2 – 3 hours.
Cooking milk to make gelatina con tres leches.
  1. Step 3: Make the milk Jello using unflavored gelatin. After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into one cup of water. Set aside for about five minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the milk mixture steep for thirty minutes. Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside to cool while you prep the colored gelatins.

Tip: The best way to cut a cinnamon stick in half is with a very sharp knife. Cut by pressing knife down with a good solid push using the palm of your hand.

Cubed jell-o in a 9 x 13 pyrex casserole pan.
  1. Step 4: Remove the colored gelatinas from the refrigerator and cut each flavor into 1-inch cubes. Gently and evenly spread out and mix each flavor in a greased 9 × 13-inch pan. A Pyrex casserole pan works great for this.
Milk gelatin poured over jell-o cubes in a 9 x 13 pan.
  1. Step 5: Pour cooled milk gelatin over the cubes of Jell-O. Refrigerate for 2 – 3 hours or until the jello is completely set up. Overnight is best for this step. You can also use a Jello mold for this step. And even a bundt pan will work. Once the milk jello has completely set up, then slice instead of cut into cubes.
Cubes of Gelatin con tres leches in a white serving bowl.
  1. Step 6: Cut the Mexican jello into large bite-sized pieces. Serve on your favorite platter that will complement the colors of the Jell-O you’ve chosen.

Mexican Jello Party Color Combo Ideas

  • Valentine’s Day – Use 3 Cherry Jell-O.
  • St. Patrick’s Day – Use 2 Green and 1 Lemon Jell-O.
  • Easter – Lemon, Peach and and Strawberry Jell-O.
  • Cinco de Mayo – 2 red, 1 green
  • 4th Of July – 2 Cherry and Berry Blue.
  • Halloween: Grape and Orange Jell-O.
  • Christmas: 2 Cherry and 1 Lime Jell-O.
  • Little Girl Party: 2 Watermelon and 1 Peach.

Tip: Use cookie cutters to cut into fun shapes. A star cookie cutter would be a good example for July 4th

Storage

Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.

Recipe for Mexican Jello

I hope you give this incredibly fun Mexican Jello dessert recipe a try. And please share any of your favorite Mexican Gelatinas recipes, I’d love to experiment.

And if you’re looking for even more fun dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for No Bake Key Lime Pie with Eagle Brand Milk.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Gelatina tres leches cubed and served in a white bowl.
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5 from 6 votes

Mexican Jello (Mosaic Jello)

Mexican Jello is an impressive and fun dessert that's very simple to make. It's a perfect dessert for Cinco de Mayo
Prep Time1 hour
Cook Time2 minutes
Course: Dessert
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 15
Calories: 294kcal
Author: Lea Ann Brown

Equipment

  • 9×13 Baking Dish

Ingredients

  • 18 ounces Flavored Jell-O of your choice 3 – 6 ounce packages
  • 6 cups boiling water
  • 4 tablespoons unflavored gelatin from about 6 packets
  • 3 cups whole milk
  • 1 4-inch Stick Mexican cinnamon, broken in half
  • 14 ounce Can sweetened condensed milk
  • 2 cups half-and-half
  • 1 ½ teaspoons vanilla extract

Instructions

  • Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
  • In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 2-3 hours.
  • After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water.
  • Set aside for about 5 minutes so the gelatin can bloom.
  • Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
  • Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
  • Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in a 9 × 13-inch pan. A Pyrex casserole pan works great for this.
  • Pour the cooled milk gelatin over the cubes of already set up Jell-o's. Refrigerate for at least 3 hours, or over-night is even better for this step.
  • Using a very sharp knife, cut the gelatina con tres leches into cubes and serve in large serving bowl.

Notes

Tip: The best way to cut a cinnamon stick in half is with a very sharp knire.
Make sure the milk mixture has completely cooled before pouring over the cubes of cut Jell-O. You don’t want heat to compromise the Jell-O cubes.
Be sure Jell-O cubes are completely set up before cutting them into cubes. Spread the pieces carefully into the Pyrex baking pan. They are delicate and can tear or break easily.
Storage: Cover with plastic wrap and store in the refrigerator for up to 3 – 4 days.

Nutrition

Calories: 294kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 235mg | Potassium: 208mg | Fiber: 1g | Sugar: 46g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg

Mexican Jello … It’s Whats For a Fun Dessert

How To Serve A Smoked Salmon Platter

By 18 Comments

If you’ve been looking for ideas on how to serve smoked salmon, this is a beautiful salmon platter appetizer idea for your next wine tasting party. Impress party quests with this simple and easy smoked salmon platter using smoked salmon fillet. Easy with cheddar cheeses, crackers and complimented by horseradish cream sauce.

Easy smoked salmon platter with cheese and crackers

What You Can Expect From This Recipe

Actually not a recipe at all, if you’ve been looking for ideas on how to serve smoked salmon, this is a easy and elegant salmon platter with an impressive presentation. This is my “go-to” appetizer recipe for any type of gathering.

Grazing boards are such an easy way to entertain and one of my favorite things to throw together. Easy no-cook platters that are a breeze to make ahead and have ready when guests arrive.

A simple idea that I took away from a appetizer ordered at dinner years ago at the renowned Colorado resort Grand Lake Lodge.

A combination of buttery crackers, a chunk of Smoked Salmon, some Colby or Cheddar Cheeses served with a Horseradish Cream Sauce.

A combination of flavors that compliment the palate.

The horseradish cream sauce is simple and it goes with so many things, famously for Prime Rib Roast.

Table of contents

Understanding Smoked Salmon Varieties

Cured Salmon vs. Hot Smoked Salmon

For this salmon platter, choose a hot smoked salmon fillet product rather than a salt cured, cold smoked salmon.

Cured salmon is cured with salt. It’s then sliced very thin, has a very tender texgture and traditionally served on a bagel with capers.

Hot Smoked Salmon is a whole cooked fillet that’s firm and flaky. The texture is achieved by smoking the salmon at temperatures above 120 degrees. The most popular, and easy smoked salmon fillets to find are from the Honey Smoked Fish Company sold at Costco and Safeway.

Smoked Salmon Nutrition

Smoked salmon is relatively low in calories while boasting high quality protein, essential fats and vitamins and minerals. For a complete article about smoked salmon nutrition I like this comprehensive article from HealthLine.

Ingredients You’ll Need, What to Serve with Smoked Salmon

  • Cheddar Cheese: Medium cheddar or sharp cheddar will both work well.
  • Smoked Salmon Fillet:
  • White Cheese With Smoked Salmon: I chose an aged white cheddar cheese. Manchego is a bold Spanish cheese that would work well here. A nutty buttery Gouda would be wonderful. Or look for Parrano. A nutty flavor with a creamy texture. Parrano is also a wonderful cheese to serve with fruit. And as always, cream cheese is a popular choice for any smoked salmon plate.
  • Smoked Salmon On Crackers: Choose a sturdy cracker with a mild flavor. A buttery cracker like Ritz or Townhouse Crackers. I also like to add some very mild flavored crackers like Carr Water Crackers or Pita Crackers work well.
  • Horseradish Cream Sauce.
  • Garnish: Fresh chives or fronds of fresh dill.

Building A Smoked Salmon Platter

The ingredients above are suggestions on how to serve smoked salmon. Ideas to make a simple smoked salmon platter. And this is how the smoked salmon appetizer was served at the Grand Lake Lodge. If you’re want to make a more generous smoked salmon plater, here are more ideas.

  • Grapes: Place grapes in-between items on the platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.
  • Boiled Eggs: Sliced of halved is always a welcome spot of color.
  • Enhance Flavor and Presentation: Squeeze some fresh lemon juice over the smoked salmon to brighten the flavor. Sprinkle with fine chopped chives or thyme for presentation.

Questions You May Have

Do You Need To Cook Smoked Salmon Fillets?

Smoked Salmon is fully cooked and needs no further preparation. Just remove the fillet from the package, place in the center of your serving platter and build that appetizer.

How Do You Eat Cold Smoked Salmon?

The salmon fillet meat is so tender it easily flakes apart. Using a fork will easily break a bite sized piece of the meat to build your salmon cracker appetizer.

What Are Vegetarian Alternatives to Smoked Salmon?

A popular vegetarian alternative is to offer a block of smoked tofu which mimics the texture and flavor of smoked salmon.

Storage

Once it’s out of the package, wrap any leftovers in plastic wrap or place in a zip lock back. Store in the refrigerator for a week to 10 days.

How Can I Tell If Smoked Salmon Has Gone Bad?

Smoked salmon already has a very strong smoky odor. Rather than smell, the best way to tell is salmon has worn out it’s welcome, is if you notice a slimy texture or discoloration. Always check the expiration date and store it properly.

Can I Freeze Smoked Salmon?

Yes, I like to wrap it in plastic wrap and then in foil and then label using masking tape, noting product and date. You can freeze smoked salmon for up to six months.

Cracker topped with smoked salmon, horseradish cream sauce with cheese, cornichons and grapes

How To Serve Smoked Salmon with Crackers

To serve and eat, place a piece of smoked salmon on a cracker, top with a dollop of the horseradish cream sauce and top with a slice of cheese = delicious combo of flavors.

Tips: Make Ahead

  • You can make the Horseradish Cream Sauce a day ahead of serving. Just cover with plastic wrap and store in the refrigerator.
  • Slice the cheese up to a day ahead of time, but make sure to wrap it well in plastic wrap so it doesn’t dry out.
  • Wait to assemble the platter right before serving. If you try to place the crackers on the salmon and cover with plastic wrap, the crackers will absorb some of the moisture from the salmon and become slightly soggy.

So if you’re looking for Smoked Salmon Platter ideas or how to serve smoked salmon, I hope you give this a try.

And don’t miss my Appetizer Category, you’ll find lots of fun party food ideas including the most popular on my site for Campechana. It’s a Mexican Shrimp Appetizer that’s absolutely fresh and delicious.

How to serve smoked salmon using a smoked salmon platter with crackers.
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5 from 2 votes

Smoked Salmon Platter, How To Serve Smoked Salmon

Smoked Salmon Appetizer platter with Cheese and Crackers and Horseradish Cream. A great appetizer idea for your next wine tasting party.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 147kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Smoked Salmon fillet not a lox product
  • 4 ounces Cheddar Cheese sliced, served at room temperature
  • 4 ounces White Cheddar or complimentary cheese of your choice
  • 1 recipe Horseradish Cream Sauce
  • Assorted crackers Sturdy and buttery

Instructions

  • On a platter or plate, place the smoked salmon. Arrange the cheese and crackers around the salmon.
  • Place the Horseradish Cream Sauce in a bowl. Provide serving knives for building those appetizers.
  • To eat; place a small piece of salmon on a cracker, add a slice of cheese smear with Horseradish Cream Sauce and enjoy.

Notes

Smoked Salmon: Choose a smoked salmon fillet product rather than a salt cured salmon which is a thinner sliced product and traditionally served on a bagel with capers. . The most popular and easy to find is the fillets from the Honey Smoked Fish Company sold at Costco and Safeway.
More Serving Ideas: 
  • Grapes: Place grapes in-between items on the smoked salmon platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 398mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 309IU | Calcium: 208mg | Iron: 1mg

Smoked Salmon Platter …It’s What’s for an appetizer.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was originally posted September of 2013, and republished with better photos and instructions.

Best Mexican White Queso Recipe

By 4 Comments

Rich, creamy and velvety, this easy queso blanco dip is simply the most perfect dip to serve with that big bowl of tortilla chips. This white queso recipe is ready in under 10 minutes, microwave queso will become a family favorite.

White queso dip served in a Fiesta Ware Green chips and dip plate with blue corn tornillas.

What Is Queso Blanco Dip?

Queso Blanco, Spanish for “white cheese”, is a white Mexican cheese dip made by using a good white melting cheese. It’s routinely combined with chile peppers and warm Mexican spices and served with tortilla chips as a Mexican Appetizer.

About This Recipe

Smooth and creamy, this white queso recipe is just right spicy, perfectly smooth cheesy dip, just like you find at your favorite Mexican Restaurant. And you simply won’t believe how easy it is to make at home.

One of the simple pleasures of dining at a Mexican restaurant is ordering a bowl of queso and chips. So why not learn how to make a white queso dip at home! It’s so easy.

Back in my 20’s I was hooked on the melted Velveeta cheese dip, the one where salsa was added. Easy, but there was a slow cooker involved and a bit of a fuss to get it blended.

This microwave queso blends beautifully for a no-fuss, smooth, creamy, cheesy dip. You’ll want to drizzle it on everything. Fries, burritos, potatoes and if course nachos.

  • It’s super easy. All you need is a microwave safe bowl, some pickled jalapenos and chopped green chiles. Milk, water and cumin bring it all together.
  • It’s white. So it presents well with blue corn tortilla chips.
  • It’s irresistibly creamy and luscious.
  • Once you pull all of the ingredients together it’s ready in 5 minutes!
  • Your family will love this white queso recipe, and will ask for it frequently.

Ingredients You’ll Need

There’s just enough heat in this white queso recipe to keep you coming back for more. And the spice level can be customized to meat your heat tolerance. If you like your queso extra hot, double up on the peppers, or reduce the peppers if you want a milder dip.

No matter how your mix it up, it will still be creamy and luscious.

You’re not going to believe the minimalist approach for this recipe.

Ingredients to make white queso dip.
  • ½ Pound White American Cheese.
  • ¼ Cup Roasted Diced Green Chiles.
  • ⅓ Cup Milk, preferably full fat, 2% will work.
  • ¼ Cup water.
  • ½ teaspoon cumin.
  • 1 Tablespoon fine diced pickled jalapeno.
  • 1 Tablespoon of the juice from the jar of pickled jalapenos.

Tip: You’ll find white American cheese at your grocery store deli section. Ask the deli person for ½ pound unsliced. Have them cut it into a big chunk of cheese that you’ll be able to cube. This melting process works much better with cubes that trying to melt slices that are laying on top of each other. DO NOT attempt to use a cheddar or Monterey Jack cheese product for this white queso recipe. American cheese is processed in a way that allows it to melt without breaking or turning greasy.

Step By Step Instructions, It’s Easy

Ingredients to make easy white queso dip.
  • Step 1: Combine all ingredients in a microwave safe bowl.
  • Step 2: Microwave for five minutes, pausing to stir after every 60 seconds.

You’re done! Serve this dip piping hot and you’ve got restaurant style white queso in a matter of minutes. Grab those chips and dig in.

Recipe FAQs

What If The Queso Is Too Thick?

If the queso is too thick, stir in a splash of milk until it reaches desired consistency.

How Do I Make This White Queso Recipe Hotter?

Just double up on the chopped pickled jalapenos. No need to add more of the juice, but the extra chopped jalapenos will give you more of that spicy heat. Or try a couple of dashes of your favorite hot sauce.

Can I Make This Queso with Yellow American Cheese?

Absolutely yes. Again, purchase yellow American cheese from the deli. Have them cut it into a block instead of sliced.

How Do I Keep Queso Warm?

If you’re wanting to serve or take this queso dip to a party, double this recipe. Once it’s done cooking in the microwave, transfer to a small crock pot. Set the temperature on warm.

Can I use Mexican Cheese?

Queso Asadero is a Mexican mild flavored cheese that’s great for melting. Most other Mexican cheeses such as those labeled Cotija or Queso Fresco are crumbling cheeses and will not work for this recipe.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to a week. I don’t recommend freezing this white queso dip. Doing so will compromise the texture.

To reheat, microwave in a glass bowl for about a minute, or as long as it takes to restore it to its creamy goodness. Stir every 30 seconds.

Equipment You’ll Need

  • A great chips and dip serving platter and bowl. Like Lemon Grass Fiesta Ware set. I get so many compliments on this chips and dip serving platter.
White queso dip recipe served in a green bowl with blue corn tortilla chips

White Queso Recipe

Enjoy restaurant queso at home. With just the right combination of flavors and ingredients to make it smooth and creamy, you’re going to fall in love with this recipe.

How To Use White Queso Dip? Don’t just use this as a dip, drizzle it over any taco you make, like these Dutch Oven Shredded Beef Tri-Tip Tacos.

This White Qeuso Recipe is also a treat to spice up burgers, like these Southwest Ground Chicken Burgers. Or drizzle it over simple steamed broccoli for some excitement.

Check out one of the most popular recipes on my site for Mexican Meatballs With Queso Blanco.

Explore More Cheesy Appetizer Recipes

Looking for more appetizers? Don’t miss my category for Appetizer Recipes. You’ll find lots of great party food recipes, including one of the most popular cheese appetizer on my site for Cream Cheese Stuffed Celery. Very popular during the holidays.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White queso dip served in a Fiesta Ware Green chips and dip plate with blue corn tornillas
Print Recipe
4.80 from 5 votes

White Queso Recipe (Queso Blanco Dip)

Rich, creamy and velvety easy white queso recipe is simply the most perfect dip to serve with that big bowl of tortilla chips. Ready in under 10 minutes, this recipe uses the microwave to make it super easy.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 6
Calories: 152kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound White American Cheese roughly chopped into 1″ pieces
  • 4 tablespoons Hatch green chiles roasted, peeled, chopped. Canned will also work
  • 1 tablespoon pickled jalapeno slices diced fine
  • 1 tablespoon juice from the pickled jalapenos
  • ⅓ cup milk
  • ¼ cup water
  • ½ teaspoon cumin

Instructions

  • Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. Serve hot.

Notes

Tip: You’ll find white American cheese at your grocery store deli section. Ask the deli person for ½ pound unsliced. Have them cut it into a chunk of cheese that you’ll be able to cube. This melting process works much better with cubes that trying to melt slices that are laying on top of each other. DO NOT attempt to use a cheddar or Monterey Jack cheese product for this recipe. American cheese is processed in a way that allows it to melt without breaking or turning greasy.
Cooking: It’s very important to follow the microwave instructions of stirring every 60 seconds. At first the mixture will seem watery, but within the 5-minute cooking time, it all comes together beautifully. 
Uses: Don’t just use this as a dip. Drizzle it over tacos, burritos, nachos, and even roasted potatoes or broccoli. It gives about anything a nice cheesy kick. 

Nutrition

Calories: 152kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 699mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 410mg | Iron: 1mg

Queso Blanco Dip … It’s The Easiest Appetizer Dip Ever.

This white queso recipe is adapted from Barefeet In The Kitchen Blog. Thanks Mary!

Creamy Southwest Spicy Chicken Salad

By 13 Comments

This unique Spicy Chicken Salad features a very special sweet and spicy dressing drizzled over a great line-up of ingredients. Tender chicken breast, corn, creamy avocado and a salty briny bite of black olives. Healthy and crisp with bibb lettuce and savory with kidney beans it’s truly Incredible with flavor, and special enough for entertaining.

Mexican Chicken Salad with Avocado on Bibb Lettuce.

What You Can Expect From this Recipe

In life there are salads and then there are salads. The second being a satisfying meal that you never want to stop eating. This recipe falls into that category.

This Southwest Cpicy Chicken Salad features corn, kidney beans and black olives and tossed with a unique creamy, sweet spicy dressing that is simply stated – addictive.

Ingredients for the dressing include mayo, chili sauce and cider vinegar. This creamy dressing is then kicked up with chili powder and your favorite hot sauce. It’s really a flavorful treat.

Not only is this an easy weeknight dinner recipe, but I’d feel very comfortable serving this entree-style salad to dinner guests.

If you’re making this for a crowd, be sure to make plenty. You’ll notice everyone returning for seconds for this one.

This recipes comes from the very popular and touted New Mexico Cookbook, Simply Simpatico. Published by the Junior League of Albuquerque and recommended by our Chef Trainer at Culinary School.

My post has all the process shots, hints and tips for you to make the very best salad with Spicy Chicken Salad in your home. Let's get started.

Ingredients You’ll Need

Ingredients to make Mexican Chicken Salad
  • Bibb Lettuce: Bibb lettuce is a tender green lettuce that almost melts in your mouth like butter. It’s a rich tasting and can be found in the produce section in a clam shell with roots still attached.
  • Chicken Breast: Cooked and diced into bite-sized pieces.
  • Avocado: Makes any salad luscious and creamy.
  • Corn: You can use canned yellow corn, but I’d suggest using frozen. Frozen corn gives you that little extra crunch that adds to the beautiful textures of this salad. Just heat it enough to warm and thaw and mix it into the salad. Or let it sit at room temperature until thawed.
  • Kidney Beans: I try to use dried beans soaked overnight as often as I can, but make it easy on yourself and grab a can of Red Kidney Beans at the store. Just let them drain, give them a quick rinse and you’re in business.
  • Black Olives: Sliced. I like to buy whole olives and simply half them. They seem to be a better presentation and texture choice than the very thin canned pre-sliced olives.

Ingredients For The Dressing

Dressing ingredients for Mexican chicken salad
  • Mayonnaise: Full fat or reduced fat will work.
  • Spices: Chile Powder and Onion Salt
  • Green Onion: Sliced
  • Hot Sauce: Use your favorite brand, as you can see, we like Cholula. I’ve not been given any incentive to mention Cholula sauce, we just like it.
  • Vinegar: Cider Vinegar works well here.
  • Sweet Asian Chile Sauce: Make sure you purchase chile sauce labeled sweet. Asian chile sauces labeled garlic sauce are not sweet and very spicy hot.

Ingredient Substitutions

  • Lettuce: Any tender lettuce will work for this salad. Butter lettuce and red-leaf lettuce are good examples.
  • Chicken: Feel free to substitute cooked chicken thighs for this salad. Left-over rotisserie chicken meat is also a good choice here.
  • Vinegar: Red wine vinegar is an excellent substitute for cider vinegar. They both have a sweet note to their flavor. If you don’t have either, white vinegar will work just fine.
  • Green Onion: You can also use chopped sweet or yellow onion. You can use red onion for a stronger bite of onion flavor.
  • Mayonnaise: If you like the flavor of Greek Yogurt, substitute it for the mayonnaise. You’ll have a healthier salad. You may need to add more salt, so taste once mixed.

Step by Step Instructions, It’s Easy

Combining dressing ingredients for Mexican chicken salad.
  1. Step 1: Combine all of the salad dressing ingredients in a medium mixing bowl.
  1. Step 2: Using a whisk, stir the ingredients until well blended. Cover and refrigerate for 30 minutes to let the flavors marry.
Adding Mexican Chicken Salad ingredients in a bowl.
  1. Step 3: Add all of the salad ingredients (minus the lettuce and avocado) in a large bowl. Side note: I like to roast chicken breasts in the oven. Just rub with a little olive oil, salt, pepper and chile powder and cook in a low sided casserole dish until internal temperature reaches 165 degrees. Let cool and cut into cubes. You can also use grilled chicken to add a bit of smoky flair.
Stirring Mexican chicken salad ingredients in a bowl.
  1. Step 4: Using a large spoon, gently stir the ingredients to mix them together.
Adding dressing to Mexican Chicken Salad.
  1. Step 5: Add the dressing to the salad ingredients and gently stir to blend and coat. Taste and add salt and pepper if needed.
Mexican salad recipe served on Bibb Lettuce, with chicken breast, black olives, corn and kidney beans.
  1. Step 6: Lay a few leafs of the lettuce on a place. Scoop on a good helping of the salad ingredients. Sprinkle on some chopped avocado and provide a wedge of lime to squeeze over the salad.

Questions You May Have

Can You Make Spicy Chicken Salad Ahead of Time?

Yes. Just prepare the salad ingredients, mix in the dressing, cover and refrigerate up to two days. Don’t add the avocado until ready to serve as it will turn brown. You can also separate and wash the lettuce leaves in advance. Just dry them well and place them in a large plastic bag and store in the refrigerator. For more tips on preparing lettuce for salads, take a look at my recipe for how to make the perfect Accompaniment Salad.

Can You Freeze Chicken Salad?

Mayonnaise based salads simply don’t freeze well. The mayonnaise tends to separate when it thaws and the texture becomes compromised.

Is this salad Gluten Free?

Yes. All of the fresh ingredients are naturally gluten free and the two sauces are gluten free.

Storage

For any leftovers, store the lettuce and chicken salad ingredients separately. Place both in airtight containers, and they’ll keep in the refrigerator for up to three days. Avocado will turn brown, so don’t mix it in with the salad ingredients. You’re better off slicing a new avocado when serving leftovers. This salad is mayo based, so don’t let it sit at room temperature for over two hours. Doing so is inviting bacteria to the salad, which can make people sick.

How To Serve It

If you’re having a Mexican Buffet party, this salad recipe would make an easy addition. Offer a stack of tortilla taco shell bowls, or a platter of Bibb Lettuce. Place a bowl of the chicken salad ingredients next.

And lastly, bowls of chopped avocado and lime wedges. Let guests spoon the chicken salad over the lettuce.

Place your entree, such as this Baked Chicken Enchiladas with Tomato Cream Sauce next. This is a very easy way for guests to serve themselves.

Mexican chicken salad recipe with avocado and olives.

Riffs on Southwest Spicy Chicken Salad:

  • Substitute chili flavored pinto beans for the kidney beans.
  • Add some chopped sweet red bell pepper for a splash of color.
  • Omit the chicken for a vegetarian Southwest salad.
  • To add some heat, add diced jalapeno pepper.
  • Serving ideas: Top with Sour cream. Grated Mexican Cheese. Chopped cilantro. Serve with lime wedges for a squeeze of citrus to brighten flavors.

Pro Tip: Using tortilla taco bowl shells would ramp up the presentation factor even more. For this, shred or tear the lettuce into bite sized pieces, line the molded taco bowls with the lettuce then add the salad ingredients. Premolded taco shell bowls can be purchased at the grocery store.

More Main Course Salad Recipes

And one of the most popular on my site for this old fashioned recipe for Taco Salad Made with Catalina Dressing.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of delicious recipes, including the most popular on my site for New Mexico Carne Adovada.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A plate of Mexican spicy chicken salad.
Print Recipe
5 from 2 votes

Creamy Southwest Spicy Chicken Salad

This is a Spicy Chicken Salad Recipe that features a very special sweet spicy dressing and a great line-up of ingredients that will have you asking for seconds. Casa Grande Mexican Salad is healthy and crisp with Bibb lettuce, savory with kidney beans and chicken breast and salty with black olives. Incredible with flavor and a healthy Spring salad choice. Entertaining worthy.
Prep Time30 minutes
Cook Time10 minutes
Resting time30 minutes
Total Time40 minutes
Course: Main Course Salad
Cuisine: Southwestern Mexican
Diet: Gluten Free
Servings: 6
Calories: 468kcal
Author: Lea Ann Brown

Ingredients

  • For the dressing
  • ½ cup Mayonnaise
  • ¼ cup Green Onion minced
  • 2 Tablespoons Asian Sweet Red Chile Sauce
  • 2 Tablespoons Cider Vinegar
  • 1 teaspoon Onion Salt
  • ½ teaspoon Chili Powder
  • 4 drops Hot pepper sauce
  • For the Salad
  • 1 ¼ pound boneless skinless chicken breasts Cooked and cut into bite sized pieces
  • 12 ounces Frozen sweet corn thawed
  • 15 ounces Canned Red Kidney Beans drained and rinsed
  • 7 ounces Pitted Ripe Olives well drained and cut in half
  • 1 Avocado Chopped or sliced
  • 2 Cups Bibb Lettuce Leaves
  • salt, pepper, chile powder to season chicken

Instructions

  • Preheat oven to 350 degrees.
  • For the Dressing: Mix first 7 ingredients. Cover and Chill for 30 minutes to let flavors marry.
  • Season boneless skinless chicken breasts with a sprinkle of salt, pepper and pure chile powder, such as New Mexico chile powder or ancho chile powder. 
  • Place the chicken breasts in a low sided casserole dish and bake for about 20 – 30 minutes or until juices run clear when pierced with a fork. Better yet, use a digital read thermometer to test the internal temperature to 165 degree. You can also grill the chicken to add a smoky flair.
  • Combine corn, beans, olives and chicken. Toss with dressing. Spoon into lettuce-lined bowls.
  • Sprinkle with chopped avocado.
  • Serving ideas: Top with Sour cream. Grated Mexican Cheese. Chopped cilantro. Serve with lime wedges for a squeeze of citrus to brighten flavors.

Notes

If you’d like to serve this salad in molded taco shells, shred or cut lettuce into bite sized pieces and line the shell. Then add the salad ingredients on top of the lettuce.
Optional: serve with sour cream, shredded cheese and a wedge of lime. 
Can You Make This Salad Ahead of Time? Yes. Just prepare the salad ingredients, mix in the dressing, cover and refrigerate up to two days. Don’t add the avocado until ready to serve as it will turn brown. You can also separate and wash the leaves of the lettuce. Just dry them well and place them in a large plastic bag.
How To Store: For any leftovers, store the lettuce and chicken salad separately. Place both in airtight containers, and they’ll keep in the refrigerator for up to three days. Avocado will turn brown, so don’t mix it in with the salad ingredients. You’re better off slicing into a new avocado when serving leftovers. This salad is mayo based, so don’t let it sit at room temperature for over a couple of hours. It will attract bacteria which may make people sick.
Dried Beans: You can use dried kidney beans for this recipe. You’ll need to soak them first and then cook them until very tender. 

Nutrition

Calories: 468kcal | Carbohydrates: 30g | Protein: 28g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1618mg | Potassium: 1045mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3072IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 3mg

Southwest Spicy Chicken Salad … It’s Whats for Dinner

This recipe was first published April of 2018 and updated February of 2022 with step by step instructions.

Hearty Beef Stew With Mushrooms – Crock Pot Method

By 27 Comments

This Crock Pot Beef Stew with Mushrooms is the ultimate family feast. Taking the time to learn a few easy prep tricks along with some unique ingredients will make this the best beef stew you’ve ever made. A stew with layers of indescribable flavor and melt in your mouth tender beef.

Best slow cooker beef stew recipe

Warming, wholesome and a wonderfully flavored meal, beef stew most certainly can be categorized as the ultimate comfort food.

Who doesn’t love a big bowl of beef stew with mushrooms, carrots, potatoes and onions swimming in an amazing broth. A broth so rich and thick you’d almost be tempted to call it a gravy. You can’t help but feel warm and cozy.

Why This Beef Stew With Mushrooms Is Special and Why It Works

Most people think of using the crock pot as a hectic-day, easy dump and go method to get a quick dinner on the table. But if you take a little extra time to learn some easy tricks for pleasantly textured beef and vegetables, and some unique pantry ingredients for seasoning, you’ll find that your slow cooker is also a great tool for building layers of flavor.

  • Beef stew lover’s dream, There’s no two ways about it … this recipe takes stew to the max in the best possible way.
  • It makes the house smell so good as it slow cooks all day in the crockpot.
  • It feeds a crowd, and if you’re not serving a crowd, you’ll have some outstanding leftovers.
  • This recipe is great for entertaining. The prep and clean up for this recipe is done in the morning, Once guests arrive all you need to do is warm the bread and ladle the soup into bowls.
  • You’ll learn some new and unique tricks for the best flavored broth that produces a sultry combination of flavors to make the best crock pot beef mushroom stew.
  • Beef stew is a complete meal in a bowl. It’s packed with protein, vegetables: carrots, potatoes and mushrooms
  • Cooking Liquid: Using beef broth is beef broth or beef stock is important, but I also add red wine to add another layer of flavor and it also gives beef stew a gourmet feel.
  • Chuck Roast: The ideal cut of meat for beet stew.

Why Use Chuck Roast For Crock Pot Beef Stew?

Using chuck roast is an important factor here. It’s well marbled, which means it’s add an incredible beefy flavor and a fall apart texture. Chuck roast is best for a long slow cook. Around three pounds is a good size for a big pot of beef stew. It’s a well worked muscle from the front shoulder and full of collagen. And chuck roast meat releases more gelatin as it cooks, making it moister and thickening the broth. It’s the perfect choice for crock pot beef stew.

My post has all the process shots, hints and tips for you to make the very best Slow Cooker Beef Stew with Mushrooms in your home. Let’s get started.

Table of contents

Ingredients You’ll Need

Don’t let this long list of ingredients scare you away. Once the gathering and chopping is complete, the rest is easy. I’ve listed what you’ll need and any tips regarding each one.

Ingredients to make crock-pot beef stew with mushrooms
  • Chuck Roast: It’s the perfect choice for beef stew.
  • Potatoes: Red potatoes or Yukon Gold Potatoes are recommended because they’re less starchy and will hold up better under a long cook time. They also don’t need to be peeled.
  • Beef Broth: The majority of the liquid for this stew is beef broth. Red wine is also added, but isn’t the principle liquid like Beef Stew In Red Wine. Using more beef broth than red wine results in a purer beefy flavor.
  • Parsley Choose flat leaf parsley. Curly leaf parsley doesn’t have much flavor so use it as a plate garnish for your next burger, like restaurants do.
  • The Best Mushrooms For Beef Stew: My vote goes for Cremini or baby bella. I like baby bellas because of their rustic appearance.
  • Red Wine: Use a dry red wine such as Merlot. An inexpensive wine works good for this recipe, but always remember, don’t cook with a wine you wouldn’t drink.
  • Onions: Sweet onions, yellow onions or white onions.
  • Tomato Paste: Always keep tomato paste on hand. It’s a pantry MVP. It’s concentrated bringing almost a meaty flavor to any dish. It adds nuance and body to soups and stews.
  • Carrots: It wouldn’t be beef stew without carrots.
  • Flour: For thickening.
  • Whole Grain Dijon: Buy a country style whole grain Dijon. Just a small scoop brings a spicy bite of flavor. This is one of the ingredients that helps build additional layers of flavor.
  • Red Wine Vinegar: Vinegar is another pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.
  • Seasonings: Coriander Seeds, Thyme, Salt, Pepper, Bay Leaves and Garlic.

Tip: How To Choose A Chuck Roast for this Beef Mushroom Stew. Choose a roast that is well marbled. The marbling is white veins of fat that run through meat, giving it a marbled effect. Marbling is most important in adding flavor, moisture and texture as it breaks down during the cook time. Don’t worry about those large chunks of fat that you’ll see in a chuck roast. You’re going to trim those away.

Variations

  • Potatoes: As you can see in the photo, I’ve used Russet Potatoes, because that’s what I had on hand. They’ll work fine, but may end up with a grainy or somewhat mushy texture. They need to be peeled and cut into cubes. Also, substitute one of those potatoes with a good sized turnip. It will bring a unique crispness to the flavor.
  • Carrots: Substitute one of the carrots with a parsnip. It will bring a unique licorice spice flavor to the stew.
  • Vinegar: If you don’t have red wine vinegar, simply substitute cider vinegar, or better yet try Sherry Vinegar. It’s a wonderful vinegar with a rich flavor.
  • Coriander Seeds: One of our chef instructors at Culinary School was a big fan of Coriander seeds. Floral, citrusy and fresh tasting with a mildly lemony note. Using them is just part of the layer of flavors that will enhance this beef stew. Just bundle them up in a little cheese cloth packet tied off with twine. That way you’ll be able to fish them out once the stew is cooked. If you don’t have coriander seeds, substitute ½ teaspoon dried marjoram, which has a similar flavor profile.
  • Flour: If you want to make this a gluten free beef stew, substitute all-purpose flour with a gluten free flour. Simple.
  • Beef Stock: Substitute low sodium beef broth.

Equipment You’ll Need

  • 6-Quart Slow Cooker. This recipe makes a large batch of stew. You’ll need a six-quart crockpot for all of the ingredients to fit. You can half this recipe for a smaller slow cooker.
  • Large (12 inch) Heavy Wide Skillet: You’ll need this to sear the meat and the mushrooms. A cast iron skillet works well here.
  • Soup Ladle: If you make a lot of soups, an official long handled stainless steel soup ladle is a kitchen equipment “must have”. And purchasing a ladle that has a pouring rim will keep drips and spills to a minimum.
  • Rustic Soup Bowls: Beef stew is an old fashioned rustic feel meal. And having rustic soup bowls on hand will simply enhance the feel of your presentation.

How To Make Slow Cooker Beef Stew, Step by Step

How to brown beef chuck for beef stew
Frying mushrooms for beef stew.
  1. Step 1: Trim any large pieces of fat and cut the beef chuck roast into two inch pieces. Heat a large skillet over medium high heat. Once the skillet is hot, add a couple tablespoons of oil. Once the oil is shimmering add the chunks of beef. Season with the salt and pepper and sear until browned, about three minutes per side. You’ll need to do this in 2 – 3 steps as to not overcrowd the pieces of beef. Overcrowding the beef will create steam and prohibit a good sear. Once one batch of beef is browned, transfer it to the crockpot, and continue with the next batch of beef chunks.
  2. Step 2: Don’t stop there. Fry the mushrooms in the same pan. Mushrooms are a sponge. Frying them will crisp them up and draw out some of the moisture. The end result will be a more pleasing textured mushroom once it’s added to the liquid of the soup. Important: Refrigerate them after frying, we’ll add them at the end of the cooking time.
Sauteeing carrots, onions and garlic for beef stew.
Adding ingredients to crockpot to make slow cooker beef stew.
  1. Step 3: You’ve already got the fry pan out and hot, go ahead and sauté the carrots and onions for about five minutes. Doing so will enhance the sweetness and texture in both vegetables. Add the smashed garlic and cook until fragrant. About one minute. Add red wine and cook about three minutes, or until liquid is almost evaporated.
  2. Step 4: How To Layer Ingredients In The Crock Pot: Place the seared beef chunks on the bottom. Sprinkle on the potatoes. Add the pouch of coriander seeds, parsley, thyme and bay leaves, then add the skillet of carrot and onions.
  3. To finish: Cook on low for seven hours.
  4. Finish and How To Thicken Crock Pot Stew: Stir in the red wine vinegar, grainy Dijon mustard and mushrooms. Fish out about a cup of broth from the crockpot and place it in a small bowl. Add the flour and whisk into a thick roux. Stir the roux into the crockpot and cook on low for another thirty minutes to thicken the stew. Fish out the bay leaves and the coriander/parsley pouch before serving.

Tip: Adding red wine to the fry pan serves two purposes. First to add a layer of flavor to the beef stew, and to deglaze the pan. When you add the wine to the hot pan, be sure to use a sturdy spoon to scrape up all of the bits of food that are stuck to the bottom of the pan. They equal flavor.

Questions You May Have

Can you put raw beef in a slow cooker?

Yes you can and it will turn out fine. However, taking the time to sear the meat adds a toasty layer of malliard reaction. That crust is another layer of flavor. It also adds texture to the beef.

Can you overcook beef stew in a slow cooker?

You’d have to work at it to overcook a chuck roast in a slow cooker. More expensive and leaner cuts of meat can overcook and become mushy. There is more of a chance to overcook the vegetables in a beef stew. Stick to the cook times and chopping instructions for this recipe. I don’t recommend cooking the stew on high power for a shorter amount of time, please use the lower slower method.

Why is the stew meat in beef stew tough?

It’s because its not been cooked long enough. The collagen from the fat hasn’t broken down properly. That should never be a factor with a seven-hour low cook time.

Why Are The Mushrooms Too Soft?

They simply weren’t fried long enough. Sautee mushrooms until they are starting to crisp around the edges. And make sure you don’t add the mushrooms until the end of the cooking process.

Can this recipe be adapted to a Dutch Oven Oven recipe?

Yes. Just follow the instructions and use a 6 – 7 quart Dutch Oven instead of a slow cooker. Set the oven temperature at 325 degrees and cook for 3-4 hours. Test the meat and if it’s fork tender, complete the recipe. If the meat is not tender, continue cooking until it is. I don’t recommend making this in an Instant Pot. The Instant Pot simply isn’t big enough and in my opinion the Crock Pot is the best way to build flavor, not to mention easier than the Instant Pot.

Make Ahead and Storage

  • Make Ahead: Any soup or stew benefits from preparing the day before and always tastes better the next day. Once cooked, let the stew cool completely and place your crock pot insert in the refrigerator overnight. If you don’t have a crockpot with an insert, use a large storage container or Dutch oven to refrigerate. To reheat, place the stew back in the crock pot and use the high temperature feature to reheat. This should only take about 30 minutes. Don’t let it over cook. If you’ve stored the stew in Dutch Oven, reheat stovetop on medium low until it comes to a simmer. Remember, you don’t want to cook the stew again, just get it hot enough to serve and eat. Tip: Keep the fried mushrooms refrigerated and don’t add them until the end of the cooking process.
  • Refrigerator: To store leftovers, just place the stew in an airtight container and refrigerate. The stew will keep in the refrigerator for 4 – 5 days. Reheat stove top or microwave.
  • Can you freeze beef mushroom stew? Absolutely. Just place in air tight containers and freeze. I like to use freezer zip-lock bags. Just fill them, squeeze the air out. Lay they flat in the freezer to optimize freezer space. It will keep in the freezer for 3 – 4 months.
  • Reheating: The best way to reheat without losing texture: let the stew defrost in the refrigerator overnight. Reheat stove top or microwave. When using a microwave, the 50% power feature is your best friend. It gently reheats as opposed to the harsher full power option. Reheat individual servings in 30 second increments until hot.

What To Serve with Beef Mushroom Stew

A nice crisp fresh salad is a perfect side dish. Bread is a natural partner. A loaf of sourdough bread is lovely. Or try my popular for Cornbread Recipe with Creamed Corn . Looking for something new and exciting, take a look at my recipe for Oatmeal Molasses Bread. Try serving a big scoop of this stew over mashed potatoes or noodles.

Recipe For Beef Stew With Mushrooms

Crock Pot Beef Stew With Mushrooms, carrots and potatoes

Beef stew with mushrooms is a recipe you must cook while we’re in the cozy months of Winter. A classic beef mushroom stew recipe that you’ll want to make over and over again.

I consider soups to be my specialty. so if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

And if you’re looking for a seafood option, take a look at my Rocky Mountain Shrimp Stew recipe.

More Soup Recipes You May Love

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Beef stew with mushrooms served in a skillet.
Print Recipe
5 from 8 votes

Slow Cooker Beef Stew With Mushrooms

Taking the time to learn a few easy prep tricks along with some unique ingredients will make this the best beef stew you've ever made. Beef stew with layers of indescribable flavor and melt in your mouth tender beef. This Slow Cooker Beef Stew with Mushrooms is the ultimate family feast.
Prep Time20 minutes
Cook Time7 hours
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Lea Ann Brown

Equipment

  • 6 qt. Slow Cooker

Ingredients

  • 2 Tablespoons Neutral oil Canola oil works well here.
  • 3 pounds beef chuck roast large chunks of fat trimmed off. Meat cut into 2' cubes.
  • 1 teaspoon black pepper
  • 1 ½ teaspoons kosher salt divided
  • 16 ounces mushrooms White Mushrooms or Baby Bella. Quartered if large. Leave small mushrooms whole.
  • 1 ½ cups Sweet onion Chopped or sliced
  • 3 medium carrots Peeled and cut diagonally into ½-inch pieces. Or 2 carrots and 1 parsnip.
  • 6 garlic cloves smashed
  • 1 cup dry red wine
  • 1 tablespoon coriander seed
  • 1 bunch flat leaf parsley
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 2 bay leaves
  • 1 ½ pounds small potatoes Red potatoes or Yukon gold work well here. cut any larger potatoes in half.
  • 6 cups beef broth I use three 14.5 cans and make up the small amount of difference with water.
  • 1 tablespoon tomato paste A generous tablespoon is even better here.
  • 2 tablespoons all-purpose flour
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar

Instructions

  • Heat a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon of the oil. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on both sides, 3 to 4 minutes per side. Transfer beef to the slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef. 
  • Add mushrooms to the skillet, and cook, stirring often, until browned, about 5 minutes. Transfer the mushrooms to a plate, cover and refrigerate.
  • Add onions and carrots to the skillet. Cook, stirring occasionally until onion begins to brown, about 5 minutes. Add smashed garlic and cook until fragrant, about 1 minute.
  • Add the red wine and cook until the liquid has almost evaporated, about 4 minutes. Stir and scrape to loosen browned bits from bottom of skillet.
  • Add red wine vegetable mixture to slow cooker with beef. Stir in coriander seed and parsley bundle. Add thyme, remaining salt, bay leaves, potatoes, tomato paste and beef stock. Cover and cook on LOW for 7 hours.
  • Once the stew has cooked for 7 hours, fish out 1 cup of beef stock and place it in a bowl. Whisk in the flour to form a thick paste roux. Add the roux back into the stew and use the whisk to blend it in. Add the fried mushrooms, whole grain mustard, and vinegar. Turn up heat to high and cook for an additional 15 minutes.
  • Remove the coriander seed bundle and throw away. Ladle into bowls and garnish with chopped chives or chopped flat leaf parsley.

Notes

Tips for Success:
Fry those mushrooms: Frying mushrooms until just crispy will insure that the texture of the mushrooms, once in the stew, will be pleasant. And in this recipe, we add the mushrooms at the end of that long cooking time. Mushrooms are a sponge, and if cooked for 7 hours with the rest of the ingredients, will feel like sponges in your mouth. 
About Red Wine: Adding red wine to the fry pan serves two purposes. First to add a layer of flavor to the beef stew, and to deglaze the pan. When you add the wine to the hot pan, be sure to use a sturdy spoon to scrape up all of the bits of food that are stuck to the bottom of the pan. They equal flavor.
Choose a well marbled chuck roast. That marbling is strands of fat that run through the muscle. Which is important in influencing the flavor and texture of the meat. It’s a good thing.
Dutch Oven Instructions: Just follow the instructions and use a 6 – 7 quart Dutch Oven instead of a slow cooker. Set the oven temperature at 325 degrees and cook for 3-4 hours. Test the meat and if it’s tender, complete the recipe. If the meat is not tender, continue cooking until it is and then finish the recipe.
Pickapeppa Sauce: I always have a bottle of Pickapeppa Sauce on hand. Add a splash to the stew at the beginning of the cook time. Worcestershire sauce is also a good option.
Presentation Tip: Once you’ve ladled the soup into bowls, garnish with small pieces of parsley or fine chopped chives. Use kitchen shears to cut your greens. A little green will make those vegetables shine with color.

Nutrition

Calories: 331kcal | Carbohydrates: 18g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 679mg | Potassium: 1053mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2988IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 4mg

Best Slow Cooker Beef Stew with Mushrooms …It’s What’s for Dinner.