Ingredients

• 1 medium white onion
• ¼ cup all-purpose flour
• 1 tablespoon steak seasoning
• 1 ½ lb beef for stew
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 8 oz sliced fresh baby portabella mushrooms
• ½ cup dry red wine (or beef broth)
• 2 bay leaves
• 1 ½ cups beef broth (or stock)
• 2 teaspoons browning sauce
• 2 tablespoons cornstarch
• ¼ cup water

Steps

1. Chop onion coarsely (about 1 cup). Combine flour and seasoning; coat beef with mixture (wash hands)
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil in pan and swirl to coat. Add beef, in batches if needed. Cook 5–7 minutes, turning often, until browned on all sides. Remove beef from pan and place in slow cooker; repeat with remaining beef.
3. Add garlic, onions, mushrooms to pan; cook and stir 2 minutes. Pour wine slowly into pan and stir to loosen bits in bottom of pan. Stir in bay leaves, broth, and browning sauce; bring to a boil.
4. Combine cornstarch and water. Add to pan and stir to combine, then pour mixture carefully into slow cooker.
5. Cook 4–5 hours on HIGH (or 8–10 hours on LOW) until sauce has thickened and beef is 200°F and very tender. Remove and discard bay leaves; serve.

Ingredients

• 1 (15 oz) bag frozen green beans
• 1 tablespoon salted butter
• ½ teaspoon seasoned salt
• ¼ cup sliced almonds

Steps

1. Place beans in microwave-safe bowl; cover and microwave on DEFROST (30% power) 5 minutes.
2. Meanwhile, preheat large sauté pan on medium-high 1–2 minutes. Melt butter in pan, then stir in seasoned salt and almonds. Cook and stir 2–3 minutes until almonds are toasted.
3. Drain beans and add to pan. Cook 6–8 minutes, stirring frequently, until beans are desired tenderness. Serve.