Approx. 500g (1 lb) beef stew meat, cut into 3cm-ish cubes or so
1 T. butter
3 medium cooking onions
About 8 oz. carrots
About 8 cloves garlic, mashed and minced
One medium-large parsnip, chopped into chunks about the same size as the carrots
Potatoes (I used about 1 C. each “baby” red and yellow potatoes, cut into roughly 1cm cubes)
3 large celery ribs, chopped about half the size of the carrots
Beef stock (about six cups; adjust to the amount of meat and veg you have)
2–3 T. flour
1 package sliced button mushrooms
1 package sliced “baby bella” mushrooms
1 packet “slow cooker beef stew” seasoning (or just toss in tons of beef-enhancing seasoning—I was lazy this time)
PREPARATION
Slice about half to two-thirds of one onion about 2–3 mm thick and sautée in a pan with the butter. While the onion cooks, coat the stew beef with a little flour and add to the pan when the onions start to caramelize. While that’s all cooking, roughly chop the rest of the onions and add them to the slow cooker along with the garlic, carrots, parsnips, potatoes, and celery. Add the caramelized onions, meat, one package of mushrooms, stock, and seasoning and turn the cooker on high. Cook for about three hours on high; mix in the flour and add the rest of the mushrooms. Cook for another hour or two on high. You can eat it the same day, or let it sit overnight and thicken the sauce.