Beef and Mushroom Stew in a Slow Cooker
Ingredients
- Two pounds of 1-inch-cut beef stew meat
- To taste, add salt and pepper.
- Two tablespoons of olive oil
- One big onion, chopped
- Three minced garlic cloves
- 8 ounces of chopped mushrooms
- Three cups of beef broth
- One-fourth cup of Worcestershire sauce
- Two tablespoons of tomato paste
- 1/4 cup of flour
- One teaspoon of dried thyme
- Dried rosemary, 1 teaspoon
- For garnish, chop some fresh parsley.
Instructions
- Sear steak: Use salt and pepper to season the steak. Heat the olive oil in a big skillet over medium-high heat. Add the steak and fry it for about five minutes, or until it is browned on all sides. Put in a slow cooker.
- Sauté Garlic and Onions: Add the garlic and onions to the same skillet and cook for two to three minutes, or until they are tender. Put in the slow cooker.
- Add Seasonings & Mushrooms: Fill the slow cooker with beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and mushrooms. Mix everything together.
- Thicken Stew: To help thicken the stew, mix a slurry with flour and a little water in a small bowl and stir it into the slow cooker.
- Cook: Cover and cook until the beef is cooked, about 7 to 8 hours on LOW or 4 to 5 hours on HIGH.
- Serve: Top with egg noodles or mashed potatoes and garnish with fresh parsley. Have fun!