Photo: Nina Choi; Styling: Lisa Lee
Total Time
7 Hours 19 Mins
8 servings (serving size: about 3/4 cup)

Dinner is a breeze when you serve this slow cooker favorite to your family.

How to Make It

Step 1

Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.

Step 2

Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.

Step 3

Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.

Step 4

Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.

Step 5

3 More Ways with Dried Porcini Mushrooms

Step 6

Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.

Step 7

Enrich soups and stews with soaking liquid and mushrooms.

Step 8

Use soaking liquid and mushrooms as the base for pasta sauce.

Ratings & Reviews

Atomicaunt's Review

March 08, 2014
Found this recipe as one of the top recipes of the year in Cooking Light Magazine so I saved it. I had to buy a slow cooker to make it. It was delicious. I definitely would make it again. It had different flavors than a regular beef stew.

Lrichards797's Review

March 14, 2013
Was disappointed. Read the reviews and most said it was very good. I would not agree. Either I did something wrong, or this dish just isn't for me. Will defiantly not be making again.

KellyDiff's Review

February 22, 2012
Very good, solid recipe. Complex flavors. I didn't have 7 hours to cook in slow cooker, so I simmered on stovetop for about 3+ hours, and it was still very tender.

britjem66's Review

February 18, 2012
At first I was like there is no way this will be a good as it looked in the picture. I was also a little afraid that my kids 21 & 12 would even try this. Letting it simmer in my slow cooker was the key. The aroma was wonderful and my kids could not wait to try it. What a success!! This will become a winter staple for our family.

MartyMcCune's Review

February 13, 2012
This was a fabulous dish! I did it in a 3 qt. crockpot and it still worked well. I will mix the ingredients more at the beginning rather than leaving the meat all on the bottom of the pot. I didn't finish it with the cornstarch and served it over medium egg noodles - my company loved it and I will definitely make it again! It is some work on the front end but well worth the effort - the house smelled good all night long!

alibeebu's Review

November 07, 2011
pretty good. nothing to write your mom about...but decent. I guess I was expecting more....

Rraque's Review

October 23, 2011
Really good dish but requires a fair amount of prep on the front end. The end result is definitely worth the work. I will make this one again!

MarlaInMagnolia's Review

September 08, 2011
I've made this a couple of times to RAVE reviews. The porcini mushrooms really add umami richness and depth.

Amy31773's Review

August 20, 2011
I was skeptical that this recipe would as good as promised. WOW DELICIOUS ! I can't wait to make it again and's summer ! I added zuccinni and double the broth and wine ( thickened with soup flour) This is probably the best Cooking Light recipe Ive ever made !

Laurie18's Review

May 30, 2011
I love making stews that cook all day and have some work of preparing but at the end just lift the lid and eat. I would make this again.