As the leaves fall from the trees and the temperature starts to drop my slow cooker becomes a regular visitor on my kitchen counter. The slow cooker is one of my favorite ways to cook because it allows me to dump everything into the pot and just turn it on. This stew is super simple and is made with beef, mushrooms, turnips, and red wine which makes it a perfect one-pot meal that only sounds kind of fancy. Whether it’s a family gathering, a birthday celebration, or a chilly Hudson Valley weeknight, this stew is a crowd-pleasing dish that is perfect for any occasion.
2 pounds stewing beef (chuck!)
2 tablespoon olive oil
1 cup chopped yellow onion (I buy pre- chopped)
4 tablespoons minced garlic
2 pounds mixed mushrooms, cubed
6 turnips, peeled and cubed
2 cups sliced carrots (can use a frozen bag of pre-sliced orange ones)
4 teaspoons dried thyme
4 tablespoons (gluten-free) flour
4 tablespoons tomato paste
2 cup red wine* - can also be made without wine
6 cups low sodium beef broth
4 bay leaves
salt & pepper
Heat the frying pan on the stove with some olive oil and get it hot.
Season the beef with salt and pepper on all sides and then transfer the beef to the pan and brown the meat on all sides for a few minutes before placing it into your slow cooker.
In the same pan, add the onion and mushrooms and cook until the mushrooms start to release water.
Drain and place onions and mushrooms into the slow cooker.
Add the rest of the ingredients to the slow cooker and heat on low for 8 hours or high for 4 hours until beef is tender and most of the liquid is absorbed.
If there is too much liquid remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.