2 pounds stewing beef such as chuck or round, cut lean
3 cups beef stock
1 oz porcini mushrooms dried
0.5 teaspoon thyme leaves fresh
3 garlic cloves
0.3 teaspoon ground cumin
2 tablespoons olive oil
0.5 cup onion finely chopped
1 pound portabello mushrooms sliced
0.3 cup red wine
6 servings salt and pepper
6 servings into chunks
Equipment
bowl
frying pan
wooden spoon
slow cooker
Directions
Place the beef in a bowl.
Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes.
Transfer to a bowl and set aside.
Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute.
Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.Spoon the stew onto individual plates with white rice or into a large serving bowl.
