Name: Slow Cooker Beef Stew with Mushrooms
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour, divided - ¾ cup; Dried oregano - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Cubed beef stew meat - 3 pounds; Olive oil - 2 tablespoons; Red wine, divided - 1 cup; Frozen pearl onions, thawed - 29 ounces; Chopped fresh mushrooms - 2 cups; Baby red potatoes - 8 medium; Carrots, chopped - 3 large; Celery, chopped - 3 stalks; Beef broth - 1 (14.5 ounce) can; Boiling water - 1 ½ cups; Beef bouillon - 4 cubes

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Beef Stew with Mushrooms

1. All-purpose flour, divided - ¾ cup

2. Dried oregano - 1 tablespoon

3. Salt and ground black pepper to taste - 1 tablespoon

4. Cubed beef stew meat - 3 pounds

5. Olive oil - 2 tablespoons

6. Red wine, divided - 1 cup

7. Frozen pearl onions, thawed - 29 ounces

8. Chopped fresh mushrooms - 2 cups

9. Baby red potatoes - 8 medium

10. Carrots, chopped - 3 large

11. Celery, chopped - 3 stalks

12. Beef broth - 1 (14.5 ounce) can

13. Boiling water - 1 ½ cups

14. Beef bouillon - 4 cubes

How to cook deliciously - Slow Cooker Beef Stew with Mushrooms

1. Stage

Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.

2. Stage

Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.

3. Stage

Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.

4. Stage

Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.

5. Stage

Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.