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Slow Cooker Beef Stew With Mushroom Rosemary Sauce

Slow Cooker Beef Stew With Mushroom Rosemary Sauce

Slow Cooker Beef Stew With Mushroom Rosemary Sauce
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Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

The savory rich sauce of this stew combined with the tender beef will make this a family favorite. Serve with French baguettes to ensure none of the sauce is left behind.
Ingredients
  • 4 lbs. bones chuck beef cut into bite-sized pieces
  • ⅔ cup flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup extra virgin olive oil
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup Merlot wine
  • 2 cups beef broth
  • 4 – 5 carrots, chopped
  • 1 cup chopped tomatoes
  • 2 springs fresh rosemary
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 10 oz. mushrooms, chopped

Instructions
  1. Add flour, salt and pepper to bowl and mix well. Heat olive oil in large non-stick skillet over medium heat. In batches add beef to bowl, coat with flour and add to skillet. Cook until browned and add to slow cooker. Use additional olive oil if necessary.
  2. Add onions to skillet and cook 4 – 6 minutes until tender. Add garlic, tomato paste and cook 2 minutes. Add wine and deglaze skillet until sauce begins to simmer. Pour over meat in slow cooker.
  3. Add broth, carrots, tomatoes, rosemary and bay leaf to slow cooker. Cover and cook over low heat for 8 hours.
  4. minutes before slow cooker is done heat butter over medium heat, add mushrooms and cook 8 – 10 minutes. Add mushrooms to stew, remove bay leaf and serve.

 

Recipe adapted from The French Slow Cooker

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