Slow Cooker Beef Stew with Mushrooms

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

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.

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

Categories

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