This hearty one-pot beef and mushrooms stew is the perfect dish for a cold day and makes plenty of leftovers for meals to come.
Wine: If you’re not a fan of red wine, don’t have any or would prefer not to use it, simply omit the wine and add an extra cup of beef broth instead.
Slow-Cooker Option: Add all ingredients to a 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 it is too liquidy once cooked, remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.
Keywords: red wine, slow cooker, crockpot