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2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
3 carrots, sliced
2 celery stalks, chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup tomato paste
2 cups beef broth
1 cup red wine, such as a good quality Merlot or Cabernet Sauvignon
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped (for garnish)
Directions
1. Toss the beef cubes in a mixture of flour, salt, and pepper until well-coated. Heat the olive oil in a skillet over medium heat and brown the beef on all sides. Transfer to the slow cooker.
2. In the same skillet, add the onion and garlic, and sauté until they are translucent. Add to the slow cooker.
3. To the slow cooker, add the sliced mushrooms, carrots, celery, thyme, bay leaf, tomato paste, beef broth, red wine, and Worcestershire sauce. Stir to combine all the ingredients well.
4. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the flavors are melded together.
5. Remove the bay leaf, and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving.
Variations & Tips
Variations on this classic stew can include adding different vegetables such as parsnips or turnips for a slightly different flavor profile. For a thicker stew, mix a tablespoon of cornstarch with two tablespoons of water and stir in during the last 30 minutes of cooking. If you prefer not to use wine, you can substitute with additional beef broth, though the wine adds a depth of flavor that truly defines this stew.
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