This tasty beef dish gets its flavor from cooking all day in the slow cooker. Beef stew meat is seared in a hot skillet, and then transferred to the slow cooker. Sliced mushrooms and onions are added to the beef. A mixture of beef broth, Worcestershire, dry soup mix, garlic and black pepper is poured over the beef and vegetables. Just before serving a mixture of cornstarch and water is poured in to thicken the sauce.
Course
Entree
Cuisine
American
Keyword
Beef
Prep Time10minutes
Cook Time6hours
Total Time6hours10minutes
Servings6people
Ingredients
3lbsstew meat
3tbspvegetable oil
1tspgarlic salt / black pepper
2cupsbeef broth
1tbspWorcestershire sauce
1package dry onion soup
1cupdiced onion
2cupssliced mushrooms
1tbspminced garlic
3tbspwater
3 ½tspcornstarch
Instructions
Heat 2 tbsp of oil in a heavy skillet over medium-high heat. When hot, add half of the beef and season with garlic salt and black pepper. Allow the beef to sear and brown slightly on both sides; don’t cook all the way through. Use a slotted spoon to transfer to a slow cooker. Add the remaining oil and repeat with remaining beef.
Add the beef broth, Worcestershire, dry soup mix, onions, mushrooms, garlic and more black pepper to the slow cooker.
Cover and cook on LOW 5 to 6 hours or HIGH 3 to 4 hours, or until beef is fork tender.
A few minutes before the beef is done combine water and cornstarch in a small bowl and add to the slow cooker. Stir and cover and let finish cooking.
Recipe Notes
Season the beef with Montreal Steak Seasoning. Sauté the onions in the skillet that the beef was seared in before adding to slow cooker to pick up flavor from the beef drippings. Mix the broth, Worcestershire, dry soup, garlic and pepper together in a bowl with a spoonful of bouillon base (Better than Bouillon) before adding to slow cooker.