Description
A hearty and deeply flavorful stew made with tender beef, mushrooms, carrots, potatoes, and aromatic seasonings slow-cooked to perfection.
Ingredients
3 lb boneless beef chuck, trimmed and cut into 1 1/2–2 inch pieces
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
6–7 carrots, cut into large chunks
1 lb white mushrooms, sliced
1.5 lb baby Yukon gold potatoes
1 tsp balsamic vinegar
1 1/2 tbsp Worcestershire sauce
4–5 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
3 tbsp tomato paste
3 cups beef broth
3 tbsp cold water
3 tbsp cornstarch
1 tbsp butter
Instructions
1. Place the cut beef in a large bag or bowl. Add the flour, salt, and black pepper, then toss until coated.
2. Add the carrots and potatoes to the bottom of your slow cooker.
3. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef 2 minutes per side and transfer to the slow cooker.
4. Reduce heat to medium. Add the onion and mushrooms to the skillet and cook 3–5 minutes.
5. Transfer the onions and mushrooms to the slow cooker and stir in the tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, oregano, thyme, and garlic.
6. Cover and cook on low for 7–8 hours, or until beef is tender and vegetables are soft.
7. Whisk the cornstarch and cold water together and stir into the slow cooker 30 minutes before serving.
8. Allow the stew to thicken, then stir in the butter just before serving.
Notes
For extra richness, stir in a splash of heavy cream or coconut milk at the end. Adjust thickness by adding more slurry or broth as needed.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American