Categories: Slow Cooker

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 2 large Vidalia onions, coarsely chopped
• 6-10 garlic cloves, coarsely chopped
• 10 oz package cremini mushrooms
• 10 oz button mushrooms
• 2 tbsp sherry
• salt and pepper
• 4 cups beef stock

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms; season with salt and pepper. Cook 8-10 minutes.

2. Add butter and garlic; cook 1 to 2 minutes. Add sherry, stirring to scrape up bits.

3. Transfer sherry and veggie mixture to crock pot; add stock. Cover and cook on LOW 5-6 hrs.

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