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Slow Cooker Beef Stew with Mushrooms
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Prep Time:
30 minutes
Cook Time:
270 minutes
Total Time:
300 minutes
Savory slow cooker beef and mushroom stew, perfect for cozy winter evenings.
Ingredients:
  • 0.75 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
  • 1.5 cups boiling water
  • 4 cubes beef bouillon
Instructions:
  • In a bowl, mix 1/4 cup of flour with oregano, salt, and pepper. Add the beef and toss until coated evenly.
  • In a sizzling cast iron skillet, sear the beef in olive oil until golden on all sides, about 5 to 7 minutes. Place the meat at the base of a slow cooker, without discarding any flavorful bits from the skillet.
  • In a skillet, splash in a generous 1/2 cup of red wine along with pearl onions and mushrooms. Saute over medium-high heat until they soften, about 5 to 7 minutes. Use a wooden spoon to incorporate any tasty meat bits. Lower the heat and gently simmer for 20 minutes.
  • Combine the potatoes, carrots, and celery in the slow cooker. Pour in the beef broth and the leftover wine. Season generously with salt and pepper.
  • Cook on Low for 6 to 8 hours or on High for 4 to 6 hours until beef is cooked through and vegetables are tender. Towards the end of cooking, combine boiling water, remaining flour, and bouillon, then stir into the pot to thicken the sauce.

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