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Portobello and Red Pepper Beef Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 3 portobello mushrooms, sliced thick
  • 2 red bell peppers, diced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 3 cups beef broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and black pepper

Instructions
 

  • Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches until all sides are seared, then transfer it to the slow cooker.
  • Add the onion, carrots, garlic, and tomato paste to the same skillet. Cook for 3 minutes, stirring often, then scrape everything into the slow cooker.
  • Add the portobello mushrooms, red bell peppers, beef broth, and thyme to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the gravy has thickened.
  • Taste and adjust salt and pepper before serving.

Notes

If the gravy seems thin at the end, remove the lid for the last 30 minutes to let it reduce. The portobello slices hold their shape best when added at the start rather than stirred in later. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet