Recipe Summary

15 mins
7 mins
on HIGH for 5 hours or LOW for 61/2 hours


Ingredient Checklist


Instructions Checklist
  • Combine beef in a large resealable plastic bag with 2 tbsp of the flour, 1/4 tsp of the salt and the pepper. Shake to coat. Melt butter and oil in a large stainless steel skillet over medium-high heat. Add beef and brown for 5 minutes, stirring to sear all sides (cook in 2 batches, if needed). Spoon into slow cooker. Reduce heat under pan to medium and add 1 cup of the broth. Cook for 2 minutes, stirring up any brown bits on bottom of pan. Pour into slow cooker along with carrots, mushrooms, garlic, red wine and remaining beef broth. Scatter onions over top of vegetables.

  • Cover and slow cook on HIGH for 5 hours or LOW for 61/2 hours. With a slotted spoon, remove beef and vegetables to a large serving bowl.

  • Whisk together remaining 3 tbsp flour with 3 tbsp water in a small bowl. Strain hot liquid from slow cooker into a medium saucepan. Whisk in flour mixture and bring to a boil over medium-high heat. Boil 3 minutes, until thickened, then stir into stew with remaining 1/4 tsp salt. Serve stew over mashed potatoes or noodles, if desired.

Nutrition Facts

500 calories; total fat 12g; saturated fat 4g; cholesterol 69mg; sodium 797mg; carbohydrates 51g; fiber 6g; protein 39g.