Beef Stew with Mushrooms, Rosemary and Tomatoes

Wonderful slow cooker meal, whether it’s winter or not! 


4 lbs boneless beef chuck, well trimmed and cut into 2 inch pieces

1/2 cup all-purpose flour
Salt and freshly ground pepper

1/2 cup olive oil

2 medium onions, chopped
4 cloves of garlic, chopped
1 tbs tomato paste
1 cup dry red wine
2 cups beef broth
4 medium carrots, peeled and slice 1/4 inch thick
1 cup chopped canned tomatoes

1 sprig fresh rosemary
1 bay leaf

2 tbs butter

1 lb white button mushrooms, quartered
2 tbs chopped fresh parsley


Pat beef dry with paper towels.  In a ziplock bag, combine flour with salt and pepper to taste.  Add beef, several pieces at a time, toss until lightly coated.

Heat oil in a large skillet.  Add beef in batches and cook until browned on all sides, about 20 mins total.  Place meat in a large slow cooker.

Add onions to skillet and cook until softened, about 5 minutes.  Stir in garlic and tomato paste.  Add wine and cook, scraping pan, until liquid comes to a simmer.  Pour contents of skillet over meat.  Add broth, carrots, tomatoes and herbs to slow cooker.  Cover and cook on LOW for 8 hours, or until beef is tender when pierced with a fork.
When beef is almost ready, melt butter in a medium skillet over medium-high heat.  Add mushroom and salt and pepper to taste.  Cook, stirring often, until mushrooms are golden, about 10 minutes.
Stir mushrooms into stew and discard bay leaf.  Serve hot,sprinkled with parsley.

*From BHG

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