With its comforting flavors contributed by savory meat, mushrooms, onions, carrots and fresh herbs, this slow-cooker braised beef is a wonderful supper on cold-weather days. Consider freezing it into portions for busy weeknight meals. You could also shred the meat and serve it on sandwiches.

Cooking Light
Source: Everyday Slow Cooker

Gallery

Recipe Summary

active:
35 mins
total:
8 hrs 35 mins
Servings:
8
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

363 calories; protein 40g 80% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 5g; fat 14g 22% DV; saturated fat 4g 20% DV; sodium 550mg 22% DV.