Ingredients
1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces1 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil1 medium onion, coarsely chopped1 celery rib, coarsely chopped6 garlic cloves, halved2 cups beef broth1-1/2 cups dry red wine1 fresh rosemary sprig1 bay leaf2 cans (4 ounces each) sliced mushrooms2 tablespoons cornstarch1/2 cup water1 tablespoon balsamic vinegarHot cooked egg noodles
Preparation
Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes.
Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf.
In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.
