Mushroom Beef Stew

Prep Time: 10 mins  | Cook Time:  6 hours | Course: Dinner | Servings: 6

Beef and mushroom stew in a rich beef and wine gravy with tomatoes is an amazing comfort food, spoon it over mashed potatoes to kick comfort into high gear. We’ve also served this over polenta or just thrown baby potatoes into the crock to cook with the stew. This delicious recipe is adapted from The California Wine Country Herbs and Spices Cookbook, thanks to Conn Creek Winery.

2 lbs stew meat

½ tsp salt

Freshly ground pepper, to taste

1 tsp onion powder

½ tsp garlic powder

1 large onion, chopped

5 cloves garlic, chopped

2 cups red wine

1 ½ cups sliced mushrooms

28 oz can of peeled tomatoes, broken with your hands or chopped

32 oz beef stock

½ cup flour

2 bay leaves

1 tsp oregano

1 Tbsp parsley, dried

2 green onions, diced

2 Tbsp parsley, fresh & chopped

Place meat, seasonings, onion, garlic wine, mushrooms, tomatoes and half the beef stock in a slow cooker. Mix in a small measuring glass the flour and the rest of the beef stock. Stir to make a slurry and pour over the beef. Add bay leaves, oregano and dried parsley. Cook over high heat for 6 hours or until beef chunks are beginning to break apart. When ready to serve add the fresh parsley and green onions. Spoon over mashed potatoes. Our favorite mashed potatoes linked below.

https://denosdiner.com/dinner/cream-cheese-mashed-potatoes