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Slow Cooker Beef Vegetable Stew with bread - what a fabulous dinner on a cold night!

Slow Cooker Beef Vegetable Stew

A hearty and flavorful way to combine beef and vegetables into a one-pot wonder - with wine. 

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 people
Author Laura

Ingredients

  • 1/4 cup Flour
  • 1 tsp Kosher or sea salt
  • Freshly ground pepper
  • 1/2 tsp Dried mustard
  • 2 - 2 1/2 pounds Stew beef cut into cubes about 1 1/2-inches
  • 4 tablespoons olive oil, divided
  • 2 cups Chopped onions About 1/2 pound
  • 3 cups Beef broth, divided
  • 2 cups Carrot chunks About 10 ounces
  • 2 cups Turnip chunks About 10 ounces
  • 2 cups Potato chunks
  • 8+ ounces Mushrooms, halved or quartered I prefer portabella, but white button mushrooms are fine too.
  • 2 tablespoons Tomato paste
  • 1 1/2 cups Red wine I'm not a wine snob, so I just grab whatever full bodied red I like to drink
  • 1 tablespoon Fresh rosemary About 1 teaspoon dried
  • 1 tablespoon Fresh thyme About 1 teaspoon dried
  • 2 Bay leaves

Instructions

  1. Put flour, salt, pepper, and dried mustard into a gallon plastic bag or a bowl and add the beef. Toss the beef cubes all around to coat them thoroughly.

  2. Heat 2 tablespoons of the oil in a large skillet. Sear half of the beef cubes on all sides under a medium-high heat. When they are done, set them aside and do the same with the remaining 2 tablespoons of oil and the second half of the beef cubes. When you are done, leave the drippings in the skillet for the onions. 

  3. Cook the onions in the skillet for about 3-5 minutes, until they begin to become transparent. Add any remaining flour from the ziploc bag that did not adhere to the beef cubes and toss it into the onions for another 1-2 minutes. Remove the onions and place them in the bottom of the slow cooker. Add 1/2 cup of the beef broth to the skillet and gently stir up the crusty bits at the bottom of the pan. (That's called "deglazing." The flavorful bits will make the sauce richer and more wonderful than it would be if you left them out.) Turn off the heat and pour whatever comes out with a spatula or wooden spoon over the onions in the slow cooker. 

  4. Add the carrots, turnips, potatoes, mushrooms, and herbs. Cover the vegetables with the beef chunks. Add the tomato paste to the remaining broth, then add the paste-fortified broth and the wine to the slow cooker. 

  5. Close the slow cooker and cook on high for 4-6 hours. 

Recipe Notes

If you are going to work in the morning and returning for dinner, switch the heat level to low and cook it for 8-10 hours.