Slow Cooker Beef Stew with Mushrooms

Rich, hearty, and great for cold winter nights, this slow cooker beef and mushroom stew is full of savory flavor.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 5 hr
• Calories: 439 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 3 large carrots, chopped
• salt and ground black pepper to taste
• 3 stalks celery, chopped
• 4 cubes beef bouillon
• 3 pounds cubed beef stew meat
• 1 (14.5 ounce) can beef broth
• 2 cups chopped fresh mushrooms
• 1 cup red wine, divided
• 29 ounces frozen pearl onions, thawed
• 8 medium baby red potatoes
• 1.5 cups boiling water
• 0.75 cup all-purpose flour, divided

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.