Hearty, rich, and utterly satisfying, this Slow Cooker Beef and Mushroom Stew Recipe is truly the sort of comforting dish you daydream about on chilly evenings. Bursting with tender chunks of beef, earthy mushrooms, and a fragrant medley of carrots, potatoes, and herbs, each spoonful wraps you in warmth. The joy lies in its simplicity: prep it in the morning, and by dinnertime your kitchen is filled with the deeply savory aroma of a stew that’s been simmering to perfection. Whether you’re feeding a hungry family or meal prepping for the week, this stew promises flavor, ease, and a little bit of slow-cooked magic.

Slow Cooker Beef and Mushroom Stew Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of quality, wholesome ingredients is the secret to making this beefy slow cooker classic truly sing. Each ingredient brings its own star quality—think tender beef for substance, hearty potatoes for comfort, and mushrooms for that unbeatable umami richness. Together, they create the complex layers of flavor and texture that make the Slow Cooker Beef and Mushroom Stew Recipe a home-cooked legend.

Beef Stew Meat: Opt for well-marbled cuts, as slow cooking transforms them into melt-in-your-mouth bites.
All-Purpose Flour: Coating the beef with flour helps build a velvety, thickened broth.
Salt: A fundamental flavor booster that brings all the stew elements together.
Black Pepper: For just the right amount of subtle warmth and depth.
Olive Oil: Used for searing; it adds richness and helps caramelize the beef for more flavor.
Onion: Provides sweet, savory undertones that build the foundation of the broth.
Garlic: Infuses the stew with aromatic character and a gentle kick of flavor.
Beef Broth: The soul of the stew—a quality broth delivers savory depth.
Tomato Paste: Adds a hint of acidity and sweetness that enhances the overall richness.
Worcestershire Sauce: Brings an umami punch and layers of irresistible savoriness.
Dried Thyme: Earthy and fragrant, it complements both the beef and mushrooms beautifully.
Dried Rosemary: Lends a woody, herbaceous note that shines through slow simmering.
Carrots: Their sweetness balances the hearty flavors, and they add a pop of color.
Baby Potatoes: These creamy little gems soak up all that flavorful broth.
Mushrooms: Cremini or button mushrooms add a satisfying, meaty texture and richness.
Cornstarch Slurry (optional): For those who love a thick, spoon-coating stew.
Fresh Parsley: A finishing sprinkle of green for brightness and pop.

How to Make Slow Cooker Beef and Mushroom Stew Recipe

Step 1: Dredge the Beef

Start by adding your beef cubes to a large bowl, then tossing them with flour, salt, and pepper. This step isn’t just about seasoning—the flour helps the beef pieces brown beautifully and creates that signature thick, luscious texture you expect in a Slow Cooker Beef and Mushroom Stew Recipe. Make sure every cube gets a good, even coating!

Step 2: Sear the Beef

In a large skillet over medium-high heat, warm up your olive oil and work in batches to brown the beef cubes on all sides. Don’t rush this part; a deep, golden sear is what infuses the stew with deep, beefy flavor. Once beautifully browned, transfer the beef straight into the slow cooker insert, soaking up all those delicious pan juices.

Step 3: Load the Veggies

Pile on your chopped onions, minced garlic, sliced carrots, halved baby potatoes, and those glorious mushrooms over the seared beef in your slow cooker. Layering them helps ensure even cooking and means every bite is packed with veg-packed goodness.

Step 4: Mix and Pour the Broth

In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and rosemary. This liquid will become the stew’s intensely flavorful sauce. Pour this savory mixture right over the meat and veggies, making sure everything is nestled in nicely.

Step 5: Slow Cook Until Tender

Set your slow cooker on low for 8 hours or on high for 4 to 5 hours. During this time, the stew transforms: the beef becomes incredibly tender, the vegetables turn silky, and all those flavors meld. If you like your stew especially thick, stir in the cornstarch slurry about 30 minutes before it’s done and let it bubble away until thickened to perfection.

Step 6: Garnish and Serve

Just before serving, sprinkle chopped fresh parsley over each bowl. Not only does it look beautiful, but it also brightens each spoonful with a touch of freshness—making your Slow Cooker Beef and Mushroom Stew Recipe irresistible.

How to Serve Slow Cooker Beef and Mushroom Stew Recipe

Garnishes

A simple sprinkle of freshly chopped parsley transforms each bowl into a picture-perfect centerpiece. For a cozy winter vibe, add a dash of cracked black pepper or even a little grated parmesan. Whatever you choose, garnishes are your moment to get creative and make each bowl extra inviting.

Side Dishes

Crusty bread is always a winning companion—perfect for soaking up all that savory, stew-kissed broth. Creamy mashed potatoes, fluffy rice, or a simple green salad with vinaigrette also pair beautifully with the Slow Cooker Beef and Mushroom Stew Recipe, rounding out the meal and turning dinnertime into an event.

Creative Ways to Present

Try serving this stew in individual bread bowls for a rustic touch, or ladle it into shallow bowls over buttery polenta or mashed cauliflower for a modern twist. Hosting a dinner party? Spoon mini portions into ramekins or mugs for a warm, hearty appetizer that will have guests asking for seconds.

Make Ahead and Storage

Storing Leftovers

Let any leftover Slow Cooker Beef and Mushroom Stew Recipe cool completely, then store it in airtight containers in the fridge. It’ll keep beautifully for up to four days, and the flavors actually get better overnight as everything melds together.

Freezing

This stew freezes like a dream! Once cooled, ladle into freezer-safe containers or zip-top bags, leaving a bit of room for expansion. Freeze for up to three months and you’ll have a comforting meal on hand anytime you crave it.

Reheating

Defrost frozen stew overnight in the refrigerator, then warm gently on the stove over medium-low heat until piping hot. If it’s a bit thicker after chilling, add a splash of water or broth to bring it back to the perfect consistency. The Slow Cooker Beef and Mushroom Stew Recipe tastes just as delicious the second (or third) time around!

FAQs

Can I use a different cut of beef for this stew?

Absolutely! While stew meat is convenient, chuck roast, brisket, or even short ribs work beautifully. Just cut them into one-inch cubes for even cooking and maximum tenderness.

Can I skip searing the beef if I’m short on time?

You can, but searing really builds another layer of flavor in the Slow Cooker Beef and Mushroom Stew Recipe. If you’re pressed for time, you’ll still get a delicious stew, but we highly recommend searing if at all possible.

What if I want to make this stew gluten-free?

Easy fix! Swap the all-purpose flour for a gluten-free flour blend for dredging the beef, and double-check that your broth and Worcestershire sauce are certified gluten-free.

Can I add red wine to the recipe?

Yes, and it’s a lovely touch! Just swap out a half cup of beef broth for red wine. This deepens the stew’s flavor, adding richness and a hint of sophistication to every bite.

How do I make the stew thicker?

If you love a heartier, more spoon-coating stew, add the cornstarch slurry (cornstarch mixed with water) during the final 30 minutes of slow cooking. Let it simmer uncovered until it thickens to your liking.

Final Thoughts

Nothing says comfort quite like a steaming bowl of this Slow Cooker Beef and Mushroom Stew Recipe. It’s easy enough for a weekday dinner yet impressive enough for a cozy gathering with friends. Give it a try, and watch it become one of your go-to favorites—filled with flavor, warmth, and a whole lot of love!

Slow Cooker Beef and Mushroom Stew Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 8 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Beef and Mushroom Stew recipe is a hearty and comforting dish perfect for a cozy dinner. Tender beef, savory mushrooms, and vegetables simmer in a flavorful broth until everything is perfectly cooked. Set it and forget it with this easy slow cooker meal!

Ingredients

Scale

Beef Stew:

2 pounds beef stew meat (cut into 1-inch cubes)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Stew:

2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 large carrots (sliced)
2 cups baby potatoes (halved)
16 ounces cremini or button mushrooms (halved)
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Chopped fresh parsley for garnish

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Instructions

Coat Beef: Toss beef cubes with flour, salt, and pepper.
Sear Beef: Brown beef in batches in a skillet.
Prepare Slow Cooker: Place browned beef, onion, garlic, carrots, potatoes, and mushrooms in the slow cooker.
Mix Broth: Whisk together broth, tomato paste, Worcestershire sauce, thyme, and rosemary; pour over beef and vegetables.
Cook: Cover and cook on low for 8 hours or high for 4-5 hours until tender.
Thicken (Optional): Add cornstarch slurry during the last 30 minutes for a thicker stew.
Serve: Garnish with parsley before serving.