A hearty and flavorful slow-cooked beef stew with tender mushrooms, perfect for an easy and comforting meal.
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup beef broth
1/2 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped, for garnish
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Transfer the onion, garlic, and mushroom mixture to the crock pot with the beef.
Pour beef broth and red wine into the crock pot. Stir in tomato paste, dried thyme, dried rosemary, and bay leaves.
Cover and cook on low for 6 hours, or until the beef is tender.
About 30 minutes before serving, mix the all-purpose flour with cold water to create a slurry.
Stir the slurry into the crock pot to thicken the sauce. Cover and cook for an additional 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.