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Winter Park Co Recipe of the month Winter Park Recipe of the Month

Ski season is here and it is perfect weather for using the slow cooker.  Wake up a little early and prep the ingrediants before you head out to the ski slopes and when you get back your  Winter Park vacation rental will be smelling delicious and a hearty meal will be ready for the whole gang of skiers.  This may be the most perfect ski vacation meal ever created.

It says cook on high for 4 hours but if you are going to spend the whole day on the ski hill let it cook on low for up to 8 hours.  If you are trying to go low carb mashed cauliflower is delicious and may be better than with real mashed potatoes.

Slow Cooker Steak and Mushroom Stew


  • 6 oz. thick-cut bacon, diced
  • 3 1/2 to 4 lb. chuck roast, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper, to taste
  • 2 small onions, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 Tbs. tomato paste
  • 3/4 lb. cremini mushrooms, sliced
  • 1 Tbs. veal demi-glace
  • 3 Tbs. Dijon mustard
  • 1 bay leaf
  • 1 1/2 cups beef broth
  • 1/4 cup finely chopped fresh flat-leaf parsley


In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 10 to 11 minutes. Drain on paper towels. Pour the bacon fat into a bowl.

Season the beef generously with salt and pepper. Return the insert or pan to medium-high heat and warm 2 Tbs. of the bacon fat. Working in batches, sear the beef until well browned, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium and warm 1 Tbs. of the bacon fat in the insert or pan. Add the onions, carrots and celery and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the mushrooms and sauté until lightly browned, 10 to 12 minutes. Stir in the demi-glace, mustard, beef, bacon, bay leaf, broth, salt and pepper and bring to a simmer. If using the insert, transfer it to a slow-cooker base. If using a sauté pan, transfer all the ingredients to a slow cooker. Cover and cook on high according to the manufacturer’s instructions until the beef is tender, about 4 hours.

Skim the fat off the sauce and discard the bay leaf. Stir in the parsley and serve immediately. Serves 6 to 8.

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Recipe of the Month Recipes