Slow Cooker Red Wine Mushroom Beef Stew Meat

• 2 pounds beef stew meat, cut into chunks
• 8 ounces mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced

Steps

1. 1 Heat olive oil in a skillet over medium-high heat and brown the beef chunks, then transfer to the slow cooker.
2. 2 In the same skillet, sauté onions, garlic, carrots, and celery until softened.
3. 3 Deglaze the skillet with red wine, scraping up any browned bits.
4. 4 Add the wine mixture, mushrooms, beef broth, tomato paste, thyme, and rosemary to the slow cooker.
5. 5 Season with salt and pepper.
6. 6 Cover and cook on low for 6 hours or on high for 3 hours.
7. 7 Serve hot and enjoy!

Nutrition

Tips

• For deeper flavor, use a full-bodied red wine like Cabernet Sauvignon.
• Add a splash of Worcestershire sauce for an extra umami boost.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with crusty bread or over creamy mashed potatoes.
• Pair with a robust red wine for a classic steakhouse vibe.

FAQ