Slow Cooker Beef Stew with Mushrooms
Description
Rich, hearty, and great for cold winter nights, this slow cooker beef and mushroom stew is full of savory flavor.
Ingredients
•
3/4 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
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8 medium baby red potatoes
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3 large carrots, chopped
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3 stalks celery, chopped
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1 (14 1/2 ounce) can beef broth
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1 1/2 cups boiling water
•
4 cubes beef bouillon
Directions
1
Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
2
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
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
Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
5
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.