- 2.7 lbs beef chuck (cubes)
- salt and pepper
- olive oil
- 2 tbsp butter (melted)
- 2 pearl onions (chopped into eighths)
- 4 tbsp minced garlic
- 2 tbsp tomato paste
- 0.5 lb mushrooms, thinly sliced
- 3 tbsp flour
- 1/4 tsp thyme, oregano, and basil
- 1/8 tsp allspice
- 2 tsp red wine vinegar, to taste
- 3 cups beef broth
- Your choice of vegetables (I used about 4 cups of broccoli, carrots, beans, peas, and baby corn. Potatoes and chopped celery would be a good additions as well.)
- Season the beef with salt and pepper.
- Heat some olive oil in a pan and saute the beef, a couple of minutes on each side. (Will probably have to do it in two batches)
- In the slow cooker, add the butter, onions, garlic, tomato paste, mushrooms, flour, spices, and the cooked beef. Also add the beef broth and roughly around 6-7 cups of water.
- Let it cook on high for an hour.
- Stir the stew and add in the vegetables.
- Slow cook for 8+ hours on low. Add the red wine vinegar to taste.
This stew came out really well. I served it over some white rice. I was afraid that the beef looked a little dry, but it was actually very tender. Diced potatoes would have been a nice addition to the stew. This would be great for the snowy winter days!