Beef Stew with Mushrooms, Rosemary, and Tomatoes

4 pounds boneless beef chuck, cut in 2" pieces
½ cup all-purpose flour
salt and pepper
¼ cup olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
1 cup dry red wine
2 cups beef broth
4 medium carrots, peeled and sliced ¼" thick
1 cup chopped canned tomatoes
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter
1 pound white mushrooms, quartered
2 tablespoons fresh parsley, chopped

Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time and toss until lightly coated.

Heat oil in a large skillet. Add beef and batches and cook until browned on all sides, approximately 20 min. total. Place meat into large slow cooker. Add onions to skillet and cook until softened approximately 5 min. Stir in garlic and tomato paste. Add wine and cook, deglazing the pan, until liquid comes to a simmer. Pour over meat. Add broth, carrots, tomatoes and herbs to cooker. Cover and cook on low for 8 hours or until beef is tender when pierced by a fork.

Melt butter in medium skillet; cook mushrooms, 10 min. on medium-high heat, or until golden.

Discard bay leaf; then stir in mushrooms. Serve hot with chopped parsley.


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