Beef Stew with Mushrooms, Rosemary and Tomatoes

Makes 8
Prep 30 m
Cook 35 m
Slow Cook 480 m
Slow Cook on LOW



  1. 1 of 5 Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated.
  2. 2 of 5 Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.
  3. 3 of 5 Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the 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.
  4. 4 of 5 When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.
  5. 5 of 5 Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.
Nutrition Information for Beef Stew with Mushrooms, Rosemary and Tomatoes
Servings Per Recipe: 8
Per Serving:
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Printed from 07/17/2019