Slow Cooker Beef Stew 8 Recipe

Toss the beef, flour and salt in a resealable bag until the beef is coated. 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. Combine the boiling water and soup mix in small bowl; add to slow cooker. 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 in the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker. 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 the stew thickens, about 15 minutes.