Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 10 min
Total time: 4 min
Ingredients: 2 1/2 lb. beef stew meat; 1 1/2 c. beef stock; 3/4 c. red wine; 3 tbsp. tomato paste; 3 tbsp. Worcestershire sauce; 1/4 c. all-purpose flour; 3 cloves garlic, chopped; 1 1/2 tsp. seasoned salt; 1/2 tsp. ground black pepper, plus more to taste; 4 sprigs thyme; 1 onion, cut into 1-inch pieces; 3 carrots, cut into 1-inch pieces; 3 stalks celery, cut into 1-inch pieces; 8 oz. whole mushrooms (white or baby bella), halved; Kosher salt, to taste; Cooked, wide egg noodles or mashed potatoes, for serving; 2 tbsp. chopped, fresh parsley

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Prep Time: 10 minutes

Total: 4 hours, 10 minutes

Servings: 7

Author : Erin Merhar

american autumn comfort food

Instructions

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Step 1

Place the beef in the base of a 6-quart slow cooker.

Step 2

Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper in a large liquid measuring cup. Pour over top of the beef.

Step 3

Add the thyme sprigs, then the onion, carrot, celery, and mushrooms over top. Cover and cook on high for 4 to 5 hours, stirring halfway through.

Step 4

Remove the thyme sprigs, seasoning with more salt and pepper to taste.

Step 5

Serve over cooked wide egg noodles and sprinkle with parsley.

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