Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon oil (canola or vegetable)
  • 2 pounds beef shoulder roast (cut into 2 inch cubes)
  • 1 medium onion (cut into large slices)
  • 8 ounces mushrooms (sliced in half or into thirds if large)
  • 2 handfuls of baby carrots or 2-3 large carrots cut into 1-2 inch pieces.
  • 2 handfuls of green beans (trimmed and cut in smaller pieces)
  • 1 15 ounce can stewed tomatoes
  • 1 cup beef broth (vegetable or chicken broth is ok too)
  • 1/2 cup red wine
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup cold water
  • 3 Tablespoons flour or 1 1/2 Tablespoons corn starch (for gluten-free version)

Instruction

  • Heat oil over medium high heat in a large pan.
  • Blot meat dry with a paper towel and then transfer it (in batches, if necessary) to the pan.
  • Sear beef cubes for 1 to 3 minutes on each side.
  • As beef cubes are done, transfer them to a crock pot.
  • Add onions, mushrooms, carrots, beans and tomatoes to the crock pot.
  • Stir broth, wine, Italian seasoning, salt and pepper together in a small bowl and then pour over beef and vegetables.
  • Cook 4-5 hours on high or 6-8 hours on low.
  • About 30 minutes before serving time, stir together flour and cold water (or corn starch and water) and create a slushy mixture.
  • Add slush mixture to the crock pot and stir into beef and vegetables.
  • Cook for 30 minutes more and then enjoy!