Kyle's Favorite Beef Stew


  • 3 pounds cubed beef stew meat
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons Worcestershire sauce
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 4 large potatoes, cubed
  • 1 tablespoon dried parsley
  • 1 ½ teaspoons ground black pepper
  • 2 cups boiling water
  • 2 (1 ounce) envelopes onion soup mix
  • 3 tablespoons butter
  • 3 large onions, quartered
  • 2 tablespoons minced garlic
  • ½ cup burgundy wine
  • 2 (6 ounce) packages fresh button mushrooms, halved
  • ¼ cup warm water
  • 3 tablespoons cornstarch
  • Directions

  • Step 1

    Toss the beef, flour, and salt in a sealable bag until the beef is coated.


  • Step 2

    Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.

  • Step 3

    Combine the boiling water and soup mix in a small bowl; add to slow cooker.

  • Step 4

    Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.

  • Step 5

    Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

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