“In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips”
READY IN:
4hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the wine, garlic, thyme, bay leaf, honey, salt, and pepper in a large zipper-top plastic bag.
  2. Add the beef to the bag; seal, and turn to coat the meat with the marinade.
  3. Refrigerate for at least 8 hours and up to 24 hours, turning the bag a few times during refrigeration.
  4. Remove the meat from the marinade and set the marinade aside, removing the bay leaf.
  5. Cook the bacon in a large skillet until crisp and remove it to drain on paper towels.
  6. Add the meat to the bacon drippings and brown on all sides.
  7. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
  8. Add the marinade to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
  9. Transfer the contents of the skillet to the slow cooker insert and add the broth.
  10. Cover and cook on HIGH for 3 hours, until the meat is tender.
  11. Melt 2 tablespoons of the butter in a large skillet over med-high heat.
  12. Add the mushrooms and onions and sauté until they begin to turn golden and the liquid in the pan is evaporated.
  13. Set aside until ready to serve.
  14. Stir the flour into the remaining 2 tablespoons butter to form a paste.
  15. When the stew is finished cooking, skim off any fat from the top of the sauce and stir in the butter and flour mixture.
  16. Add the mushroom mixture, reserved bacon, and stir to combine.
  17. Cover and cook for an additional 15-20 minutes, until the sauce is thickened, before serving.

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