Slow Cooker Beef and Mushroom Stew

Slow Cooker Beef and Mushroom Stew

A hearty, comforting stew with tender beef, earthy mushrooms, and a rich, savory broth.

Servings

6–8

Prep Time

20 minutes

Cook Time

7–8 hours on Low or 4–5 hours on High

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 12 oz (340 g) mushrooms, sliced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas (optional)
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Brown the Beef

1. Toss the beef with flour, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Brown the beef on all sides, about 5–7 minutes. Transfer to the slow cooker.

2. Prepare the Vegetables

1. Add onion, garlic, mushrooms, carrots, and celery to the slow cooker.

3. Make the Broth

1. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
2. Pour over the beef and vegetables.
3. Add bay leaves.

4. Slow Cook

• Low: 7–8 hours
• High: 4–5 hours

Cook until the beef is fork-tender.

5. Finish the Stew

1. Remove the bay leaves.
2. Stir in frozen peas during the last 15 minutes of cooking, if using.
3. Taste and adjust seasoning.

Serving Suggestions

Serve with:

• Crusty whole-grain bread
• Mashed potatoes
• Buttered green beans
• A simple garden salad

Tips

• For a deeper flavor, add ½ cup of red wine when preparing the broth.
• Use a mix of mushrooms such as Cremini Mushroom and Button Mushroom.
• If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking.

The stew tastes even better the next day, making it an excellent make-ahead meal. 🍲🥩🍄