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
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.
Notes
- For extra flavor, add red wine with the broth.
- Leftovers taste better the next day and freeze well.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
