Make and share this Beef Stew With Mushrooms, Rosemary and Tomatoes recipe from Food.com.
Provided by Brookelynne26
Categories Stew
Time 8h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated.
- Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.
- Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork.
- When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.
- Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.
Nutrition Facts : Calories 505.6, Fat 24, SaturatedFat 9.1, Cholesterol 157.3, Sodium 493.3, Carbohydrate 16.9, Fiber 2.5, Sugar 4.9, Protein 52.2
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