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Italian Red Wine Beef Stew with Mushrooms and Rosemary
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, chopped
  • 3 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Sprinkle the flour over the beef and stir to coat.
  • Transfer the beef to the slow cooker. Add the mushrooms, onion, carrots, potatoes, garlic, tomato paste, salt, and pepper.
  • Pour in the red wine and beef broth. Stir everything to combine and nestle the rosemary sprigs on top.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
  • Remove the rosemary sprigs before serving. Taste and adjust salt or pepper if needed.

Notes

Brown the beef first for deeper flavor in the finished stew. If the sauce seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers taste even better the next day after the flavors meld in the fridge.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet