Ingredients:
2
pounds lean beef stew meat
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
Instructions:
Heat
the oil in a large skillet or stockpot over medium-high heat. While the oil is
heating, toss the flour and steak seasoning together in a bag (like a roasting
bag or a large zip-top bag). Add the beef and toss until evenly coated.
When
the oil is hot, add the seasoned beef and cook for 3-4 minutes or until browned
on all sides. Transfer the beef to a slow cooker. Add the onion, mushrooms,
garlic, onion soup mix, and beef broth. Cook on low for 7-8 hours or until the
beef is very tender. Add the vinegar and season to taste with salt and pepper.
Serve over hot rice or egg noodles. Makes 6-8 servings