uncooked lean beef round
16 oz, trimmed of all visible fat and cut into 2-inch chunks
¼ tsp, freshly ground
canned beef broth
1½ cup(s), low sodium
4 fl oz
2 medium, all-purpose, peeled and cut into 1-inch cubes
½ pound(s), fresh, quartered
frozen whole onion(s)
2 medium clove(s), minced
1 Tbsp, fresh, chooped or 1 teaspoon dried
3 Tbsp, cold
2 tsp, or browning and seasoning sauce
2 Tbsp, fresh, chopped
- Heat the oil in a large nonstick skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occasionally, until browned, about 6 minutes.
- Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme, and bay leaf. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 20 minutes before the cooking time is up, combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Yields 1 1/2 cups per serving.