Best Ever Beef Stew

I used to make this best ever beef stew in
my slow cooker until I dropped the insert
and it broke into a million pieces everywhere.
This is a good recipe, although a little involved.

Ingredients:
2 Tbs. butter
2 Tbs. olive oil
6 medium onions, cut in wedges
2 1/2 pounds stewing beef
1/4 cup all-purpose flour
one can beer
28 ounces canned tomatoes
1/4 teaspoon dried oregano
1/4 teaspoondried thyme
1/4 teaspoon salt
2 Tbs. olive oil
2 cups mushrooms, thickly sliced
pepper
chopped fresh parsley

Directions:

In large oven proof casserole with lid,
heat half the butter and oil over medium heat.
Cook onions until beginning to brown.
Reduce heat to low. Cook 7 to 10 minutes
or until very tender and golden.
Remove onions; set aside. Wipe casserole.
Lightly coat meat in flour,
shaking off excess.
Heat remaining butter and oil
in casserole over medium high heat.
Add meat in batches and
brown well on both sides.
Add to onions. Pour off any fat.
Add beer and bring to boil,
stirring to scrape up brown bits from bottom.
Simmer beer over medium heat
until reduced by one third,
about three minutes.
Return onions and beef to casserole,
along with tomatoes and their juices,
oregano, thyme, and salt. Cover.
Cook in preheated 325 degree oven
1 3/4 to 2 hours or until meat is fork tender.
Heat olive oil in heavy skillet.
Add mushrooms.
Cook over medium heat until nicely browned.
Add to stew. Adjust seasoning with salt and pepper.