Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds beef stewing meat, cubed
- 1⁄2 red onion, sliced thick
- 11⁄2 cups beef broth
- 1 can (14-16 ounces) diced tomatoes
- 2 teaspoons fresh chopped basil
- 3 tablespoons tomato paste
- 1⁄4 teaspoon garlic powder
- 8 ounces mushrooms, halved
- 1⁄4 cup grated Parmesan cheese
Notes
George’s Tips | 3⁄4 of a teaspoon of Italian seasoning can be substituted for the fresh basil in this recipe if you don’t have any fresh herbs on hand. Variation | Skip the Parmesan cheese, and stir in 1⁄4 cup of burgundy wine and 1⁄2 cup of heavy cream before serving for a slow cooker dish similar to Steak Diane.
Nutrition
calories:345 |fat: 14.5g |protein: 40g | fiber: 2g|net carbs:5g
Directions
- 1. Add olive oil and beef to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost completely browned, add onions to cook just until they sweat.
- 2. Transfer beef and onions to a slow cooker set to low. Add the beef broth to the skillet the beef was cooked in and use a spatula to scrape the bottom, breaking up any glaze the beef may have left in the pan. Pour over beef and onions in slow cooker.
- 3. Add diced tomatoes, tomato paste, basil, and garlic powder to the slow cooker and stir all to combine. Place mushrooms over top, lightly pressing down with a spoon to submerge, while still keeping them at the top of the cooker.
- 4. Cover and let cook 4-6 hours, or until meat is tender. Stir in Parmesan cheese (and depending on the beef broth used, you may want to salt to taste) before serving.