Beef Stew With Mushrooms, Rosemary And Tomatoes

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 lbs boneless beef chuck, well trimmed and cut into 2-inch pieces
• 1/2 cup all-purpose flour
• salt & freshly ground black pepper
• 1/4 cup olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 4 medium carrots, peeled and sliced 1/4 inch thick
• 1 cup chopped canned tomato
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 lb button mushrooms, quartered
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 stir mushrooms into stew and discard bay leaf. serve hot, sprinkled with parsley.