Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 2 pounds stew meat (or chuck roast cut into 1 inch cubes)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ½ teaspoon garlic granules
  • 3 tablespoons butter (divided)
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/2 cup dry red wine or additional beef broth
  • 1 Tablespoon worcestershire sauce
  • 1 Tablespoon red wine vinegar
  • 2 tsps tomato paste
  • 1/2 tsp dried parsley
  • ½ tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 yellow onion (diced)
  • 1 Tablespoon minced garlic
  • 12 ounces cremini mushrooms (sliced)

Instruction

  • Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
  • Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
  • Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
  • Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
  • While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
  • Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
  • Pour gravy into slow cooker, and stir.
  • Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
  • Serve over mashed potatoes, pasta or rice.