Crock-Pots, the original slow cooker, were practically invented to make beef stew: The gentle heat eases the tough meat into tender, flavorful bits. A little wine, mustard, and mushroom enhances the deep, meaty flavor, while peas and herbs add a burst of freshness. May we suggest some bread to sop up the sauce.
Game plan: This recipe can be prepared through step 1 the night before, cooled, and stored in the refrigerator. The stew can also be cooked on low for about 8 hours.
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