Garlic Rosemary Beef Mushroom Stew
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1½ pounds beef stew meat
- 1 onion, diced
- 8 ounces button mushrooms, quartered
- 6 garlic cloves, minced
- 3 sprigs fresh rosemary
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
- Transfer the browned beef to the slow cooker. Add the diced onion, quartered mushrooms, minced garlic, and rosemary sprigs.
- In a small bowl, whisk together the beef broth, tomato paste, salt, pepper, and flour until smooth. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on low for 7 to 8 hours, until the beef is fork-tender.
- Remove the rosemary sprigs before serving.
Notes
If the broth seems thin at the end, mix an extra teaspoon of flour with a splash of cold water and stir it in during the last 30 minutes. The mushrooms release liquid as they cook, so avoid adding extra broth unless the stew looks very dry.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet