Beef Stew Slow Cooker Recipe

This traditional beef stew slow cooker recipe has a lot of things going for it, because number one, it is quick and easy to prepare and number 2, it simmers for hours in a slow cooker.

The long slow cooking releases the juices of the beef and allows it to absorb the flavors of red wine, garlic and onion soup.

Find a small beef roast, such as a bottom round roast or a boneless chuck roast to cut into stew meat. These cuts are flavorful and moist, and they benefit the most from the long, slow cooking process.

Season the beef and dredge it in flour, so the juices will be naturally thickened, but if you prefer the texture of gravy, make a paste of 2 tablespoons cornstarch with 1/4 cup of cold water and whisk it into the pot during the last hour of cooking time.

Beef Stew Slow Cooker Recipe with Mushrooms

2 pounds beef roast, cut into 1 inch cubes
10 ounces white mushrooms, stemmed and quartered
3 medium carrots, peeled and cut into 2 inch pieces
1 cup frozen whole small white onions
1 can (10.5 ounces) condensed French onion soup
1/2 cup water
1 cup dry red wine
2 cloves garlic, minced
1 bay leaf
1 teaspoon Italian seasoning
1/4 cup all purpose flour
3 tablespoons olive oil
kosher salt and ground black pepper

Season the cubed beef with the kosher salt and black pepper. Toss with the all-purpose flour, covering all sides evenly.

Heat the olive oil in a large skillet. Brown the floured meat until golden on all side. Drain the beef from the oil and put in the bottom of a slow cooker.

In the same skillet, add the minced garlic. When it has softened, but not turned brown, add the red wine and scrape up any brown bits still clinging to the skillet. Pour this mixture into the slow cooker.

Layer the potatoes, mushrooms and white onions over the meat. Add the bay leaf.

Whisk together the French onion soup and the 1/4 cup of water. Add the minced garlic and Italian seasoning, and then pour over the meat and vegetables.

Cover the pot and cook on low for 8 to 10 hours, until the meat is fork tender. Serve over mashed potatoes or steamed white rice.

Good To Know - This recipe is very closely related to the French classic Boeuf Bourguignon.

If you want to duplicate the French recipe, fry 6 ounces of bacon in a skillet then drain it on paper towels.

Sauté the seasoned and floured beef in the bacon drippings rather than olive oil.

Add 2 chopped yellow onions to the vegetables and eliminate the French onion soup.

Increase the dry red wine to 3 cups, and instead of the Italian seasoning, add 1 teaspoon of fresh thyme leaves. Add 1 tablespoon of tomato paste to the pot and whisk it in well. Crumble the fried bacon and sprinkle over the top.

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