Name: Slow Cooker Beef Stew with Mushrooms
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 tablespoons neutral oil (Canola oil); 3 pounds beef chuck roast, cut into 2-inch cubes; 1 teaspoon black pepper; 1 1/2 teaspoons kosher salt, divided; 16 ounces mushrooms (White Mushrooms or Baby Bella), quartered if large; 1 1/2 cups sweet onion, chopped or sliced; 3 medium carrots, peeled and cut diagonally into 1/2-inch pieces; 6 garlic cloves, smashed; 1 cup dry red wine; 1 tablespoon coriander seed; 1 bunch flat leaf parsley; 1 teaspoon dried thyme (or 1 tablespoon fresh); 2 bay leaves; 1 1/2 pounds small potatoes (Red or Yukon gold), halved if large; 6 cups beef broth; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 2 tablespoons whole-grain mustard; 1 tablespoon red wine vinegar

Description

A hands-off slow cooker beef stew with mushrooms that delivers deep, braised flavor and fork-tender beef without hours of simmering.

Ingredients

Scale

2 tablespoons neutral oil (Canola oil)
3 pounds beef chuck roast, cut into 2-inch cubes
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
16 ounces mushrooms (White Mushrooms or Baby Bella), quartered if large
1 1/2 cups sweet onion, chopped or sliced
3 medium carrots, peeled and cut diagonally into 1/2-inch pieces
6 garlic cloves, smashed
1 cup dry red wine
1 tablespoon coriander seed
1 bunch flat leaf parsley
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
1 1/2 pounds small potatoes (Red or Yukon gold), halved if large
6 cups beef broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar

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Instructions

Heat a large skillet over medium high heat and add 1 tablespoon of oil. Season half the beef with pepper and 1 teaspoon salt. Brown the beef on both sides, about 3 to 4 minutes per side. Transfer to the slow cooker and repeat with remaining beef.
Add mushrooms to the skillet, cooking until browned, about 5 minutes. Transfer to a plate and cover.
Add onions and carrots to the skillet, cooking until onions begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in the red wine, cooking until almost evaporated, about 4 minutes. Scrape the bottom of the skillet to loosen browned bits.
Add the onion mixture to the slow cooker along with coriander, parsley bundle, thyme, remaining salt, bay leaves, potatoes, tomato paste, and beef stock. Cover and cook on LOW for 7 hours.
After 7 hours, remove 1 cup of beef stock, whisk in the flour to form a roux, and add it back into the stew. Stir in mushrooms, mustard, and vinegar. Increase heat to high and cook for an additional 15 minutes.
Remove the herb bundle, ladle stew into bowls and garnish with chives or parsley.

Notes

Brown the beef well for added flavor. Use a cheesecloth bundle for herbs to remove easily after cooking.

Prep Time: 15 minutes
Cook Time: 420 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 750mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg