Ingredients

The following ingredients have 7 Servings
  • 2-3 pounds boneless beef chuck (cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup tomato sauce
  • 2 cups red cooking wine
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 garlic cloves (crushed)
  • 3 medium carrots (sliced)
  • 1 pound baby potatoes
  • 12 ounces fresh baby bella mushrooms (sliced)
  • 1 onion (quartered)
  • fresh thyme (optional)
  • fresh chopped parsley

Instruction

  • If you are using a slow cooker with an aluminum insert, select the saute function and pre-heat it. Once hot, add the olive oil.
  • If your slow cooker does not have an aluminum insert, preheat a large skillet or cast iron pan over medium-high heat and add the olive oil.
  • Season the beef with salt and pepper and add it brown it for 2-3 minutes on each side, until the beef is nicely browned.
  • Add the flour and cook it for 1 minute.
  • Add the chicken broth and mix until combined. At this point, if you are using a skillet, transfer the beef to the slow cooker.
  • Add the tomato sauce, wine, Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper.
  • Add the garlic cloves, carrots, potatoes and sliced mushrooms.
  • Stir well to combine. Add the quartered onion and fresh thyme.
  • Cook on low for 8-10 hours or high for 6-8 or until the beef is tender.
  • Garnish with fresh parsley and serve.