Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce

Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce
Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter

  • 1

    tablespoon olive oil

  • 2

    tablespoons all-purpose flour

  • 2

    lbs (910 g) beef cubes (for stew)

  • 1/2

    cup (120 ml) dry white wine (or 1/2 cup beef stock + 3 tablespoons fresh lemon juice)

  • 2

    cups (475 ml) low-sodium beef stock

  • 1 1/2

    tablespoons Worcestershire sauce

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 2

    medium-large onions, halved and sliced

  • 1

    lb (455 g) white button mushrooms, sliced

  • 4

    large cloves garlic, minced

  • 1/4

    cup (32 g) all-purpose flour mixed with 1/4 cup (60 ml) cold water to form a slurry

  • 1

    (8 oz/226 g) container garlic and herb spreadable cheese (such as rondelé by Président)

  • 1

    tablespoon minced fresh rosemary

  • 1

    lb (455 g) pasta in whatever shape you like (I used 82 ‘A Tavula ‘Mbandita rigatone)

Directions

Add the butter and olive oil to a large, deep-sided skillet over high heat. While the pan heats, sprinkle the 2 tablespoons flour onto the beef cubes. Once the butter is melted and the pan is hot, add the beef and cook until browned on both sides, about 4 minutes. (Cook the beef in 2 batches if necessary so the pan isn’t overcrowded.) Use a slotted spoon to transfer the browned beef to the pot of a slow cooker. Add the white wine to the skillet that you browned the beef in; let it boil vigorously (using a wooden spoon to scrape up any brown bits from the bottom) until it’s reduced to about 2 tablespoons. Stir the in the beef stock, Worcestershire sauce, salt, and black pepper and cook until warm. Add the stock mixture, onion, mushroom, and garlic to the slow cooker pot with the beef. Cook on HIGH heat until the beef is tender, about 5 to 6 hours; do not open the lid until you check for doneness at the 5 hour mark. Once the beef is tender, turn the heat to LOW. Stir in the flour slurry, garlic and herb spreadable cheese, and rosemary. Put the lid on and let it cook for 15 to 30 minutes. Meanwhile, cook the pasta to al dente according to the package directions. To serve, top pasta with the beef sauce. Notes Freezer-Friendly: This meal is perfect for stocking the freezer. You can either portion out the pasta and beef sauce into individual-sized meal containers and freeze them for lunches, or you can freeze just the sauce (without the pasta) in a large container and cook the pasta on the day you want to serve it.

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