Description
A hearty and flavorful slow-cooked beef stew with tender mushrooms, perfect for an easy and comforting meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season beef cubes with salt and black pepper.
Add beef cubes to the skillet and brown on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add diced onion and cook until translucent, about 3 minutes.
Add minced garlic and sliced mushrooms, cook for another 3-4 minutes until mushrooms soften.
Transfer the beef, onions, garlic, and mushrooms to the crock pot.
Pour in beef broth and dry red wine.
Stir in tomato paste, dried thyme, dried rosemary, and add the bay leaf.
Cover and cook on low for 6 hours or until beef is tender.
About 15 minutes before serving, mix all-purpose flour with cold water to make a slurry.
Stir the slurry into the crock pot to thicken the sauce.
Remove bay leaf and adjust seasoning with salt and pepper.
Sprinkle chopped fresh parsley over the stew before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours