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Prep Time:35 minsAdditional Time:8 hrsTotal Time:8 hrs 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:8 hrsTotal Time:8 hrs 35 minsServings:8Yield:8 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 35 mins
Total Time:
8 hrs 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsboneless chuck roast, trimmed and cut into 2-inch cubes¼cupall-purpose flour2teaspoonsminced garlic (from 2 garlic cloves)2teaspoonschopped fresh thyme, plus more for garnish1teaspoonchopped fresh rosemary, plus more for garnish1teaspoonchopped fresh oregano1 ½teaspoonskosher salt¼cupolive oil2(8 ounce) packagesfresh cremini mushrooms, quartered¾cupdry red wine2cupsfrozen pearl onions, thawed (from 1 [14.4-ounce] package)1 ½cupsunsalted beef stock5mediumcarrots, peeled and cut diagonally into 2-inch pieces (about 2 cups)1tablespoonsherry vinegar1tablespoonFresh oregano leaves
Cook Mode(Keep screen awake)
Ingredients
3poundsboneless chuck roast, trimmed and cut into 2-inch cubes
¼cupall-purpose flour
2teaspoonsminced garlic (from 2 garlic cloves)
2teaspoonschopped fresh thyme, plus more for garnish
1teaspoonchopped fresh rosemary, plus more for garnish
1teaspoonchopped fresh oregano
1 ½teaspoonskosher salt
¼cupolive oil
2(8 ounce) packagesfresh cremini mushrooms, quartered
¾cupdry red wine
2cupsfrozen pearl onions, thawed (from 1 [14.4-ounce] package)
1 ½cupsunsalted beef stock
5mediumcarrots, peeled and cut diagonally into 2-inch pieces (about 2 cups)
1tablespoonsherry vinegar
1tablespoonFresh oregano leaves
DirectionsPlace the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.TipsMulticooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker, reserving the drippings in the skillet. In Step 2, add the cooked mushroom mixture to the pot. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the pot; stir until combined. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Finish Step 2.Originally appeared: Everyday Slow Cooker
Directions
Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.TipsMulticooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker, reserving the drippings in the skillet. In Step 2, add the cooked mushroom mixture to the pot. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the pot; stir until combined. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Finish Step 2.
Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.
Tips
Multicooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker, reserving the drippings in the skillet. In Step 2, add the cooked mushroom mixture to the pot. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the pot; stir until combined. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Finish Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)363Calories14gFat13gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
