This beef and mushroom stew recipe for the slow cooker has been created to be rich and full of the hearty taste you crave.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ cup all-purpose flour, divided
- 1 tablespoon dried oregano
- salt and ground black pepper to taste
- 3 pounds cubed beef stew meat
- 2 tablespoons olive oil
- 1 cup red wine, divided
- 29 ounces frozen pearl onions, thawed
- 2 cups chopped fresh mushrooms
- 8 medium baby red potatoes
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 (14.5 ounce) can beef broth
- 1 ½ cups boiling water
- 4 cubes beef bouillon
Instructions
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- 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.
- 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.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- 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.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 486 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was a good basic beef stew recipe – you can play with the seasonings to your preference. It was hearty, filling, and warming for a cool day!