8ouncesmushroomssliced in half or into thirds if large
1teaspoonItalian Seasoning
½cupred wine
1cupbeef brothvegetable or chicken broth is ok too
2cupscarrots (fresh or frozen)sliced or cut into bite-sized pieces; Do not defrost frozen carrots.
2cupsgreen beans (fresh or frozen)trimmed and cut into smaller pieces. Do not defrost if using frozen green beans.
115 ounce can stewed tomatoes
1tablespooncornstarch2 Tablespoons or flour combined with ¼ cup water can be used instead
1tablespooncold water
Instructions
Heat oil over medium-high heat in a large pan. Blot the beef cubes dry with a paper towel and then transfer it (in batches, if necessary) to the pan. Sear the beef cubes for several minutes on each side. As beef cubes are done, transfer them to the crock-pot. Season the beef cubes with salt and pepper.
Add onions, mushrooms, and Italian seasoning to the pan used to sear the beef. Saute for about 5 minutes to soften the onion and release the liquid from the mushrooms.
Add red wine to the pan and simmer for 5-7 minutes or until the liquid is mostly evaporated.
Stir broth into the mushroom and onion mixture, then transfer it to the crock-pot.
Layer carrots, green beans, and tomatoes in the slow cooker.
Cook on low for 6-8 hours or on high for 3-4.
Mix cornstarch and cold water together in a small cup about 15 minutes before serving time. Add the slushy mixture to the crock pot and stir into beef and vegetables.