Beef Stew with Mushrooms, Rosemary and Tomatoes

Beef Stew with Mushrooms, Rosemary and Tomatoes
Servings: 8 Prep 30 mins Cook 35 mins Slow Cook 8 hrs on LOW

Ingredients

  • 4 pounds boneless beef chuck, well trimmed and cut into 2-inch pieces
  • 1/2 cup all-purpose flour
  • Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 4 medium carrots, peeled and sliced 1/4 inch thick
  • 1 cup chopped canned tomatoes
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 pound white button mushrooms, quartered
  • 2 tablespoons chopped fresh flat-leaf parsley

Make It

1. 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. 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. 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. 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. Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.