Slow Cooker Beef and Mushroom Stew
Beef roast is seared with onion and garlic, then slow cooked in broth with fresh mushrooms and tomatoes for a hearty, satisfying meal.
Servings: 4 -6 servings
Calories: 607kcal
Ingredients
- 2-3 pound chuck roast
- 2 tablespoons olive oil
- 1 medium onion diced
- 2-3 cloves garlic minced
- 2 cups cherry tomatoes
- 2 cups cremini mushrooms
- 2 cups beef broth
- 1 cup water
- 1 6 oz. can tomato paste
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the roast and sear on all sides. Remove the roast to a lightly greased slow cooker.
- In the same skillet, sauté the onions and garlic until tender. Add to the slow cooker.
- Arrange the tomatoes and mushrooms around the roast in the slow cooker. In a large bowl, whisk together the broth, water, tomato paste and red pepper flakes. Pour over the meat. Season with salt and pepper.
- Cover and cook on low for 6-8 hours, or until meat is tender and shreds easily with a fork. Garnish with fresh rosemary or other herbs before serving.
Nutrition
Serving: 1g | Calories: 607kcal | Carbohydrates: 6g | Protein: 58g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 527mg | Fiber: 1g | Sugar: 3g