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Instructions
Place beef chunks into a large bowl, sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat the beef in flour.
Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add the wine to deglaze the skillet. Transfer the mixture to the slow cooker on top of the meat.
Add Worcestershire sauce and tomato paste.
Add carrots, celery, potatoes, and mushrooms (if using).
Pour beef broth on top.
Add bay leaves, thyme, and rosemary. Season with salt and pepper.
Cover and cook on LOW for 7-8 hours.
Taste and adjust for salt and pepper.
If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
Garnish with chopped parsley and serve.
Nutrition
Calories: 420kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 979mg | Potassium: 976mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5395IU | Vitamin C: 10.7mg | Calcium: 67mg | Iron: 4mg
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