Slow Cooker Beef & Mushroom Stew

Discover the ultimate comfort food with this Hearty Slow Cooker Beef & Mushroom Stew. Packed with tender beef, earthy cremini mushrooms, and aromatic vegetables, this stew combines rich flavors with the convenience of slow cooking. Perfect for busy weeknights or cozy weekends, this recipe highlights the importance of quality ingredients and offers tips for mastering the slow cooking process. With simple preparation steps and delicious serving suggestions, gather your loved ones for a warm and satisfying meal.

Print Recipe

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

8 oz cremini mushrooms, sliced

3 medium carrots, chopped

2 ribs celery, diced

1 large onion, diced

4 cloves garlic, minced

4 cups beef broth (low-sodium)

1 cup red wine (or additional beef broth)

2 tbsp tomato paste

2 tbsp Worcestershire sauce

2 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

2 tbsp olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a skillet over medium-high heat, add olive oil. Season the beef cubes with salt and pepper, then brown them in batches until nicely seared on all sides (about 4-5 minutes per batch). Transfer the browned beef to the slow cooker.

Sauté Vegetables: In the same skillet, add the diced onion, carrots, celery, and mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms soften. Add the minced garlic and cook for another minute, stirring frequently.

Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables into the slow cooker with the beef. Pour in the red wine and scrape any brown bits off the skillet for added flavor. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.

Cook on Low: Cover the slow cooker and set it to low heat. Cook for 8 hours or on high heat for 4-5 hours, until the beef is tender and flavors meld beautifully.

Final Touches: Once cooked, remove the bay leaf and taste the stew. Adjust seasoning with salt and pepper as needed. If you prefer a thicker stew, you can stir in a slurry of cornstarch and water (1 tbsp of cornstarch mixed with 2 tbsp of water) and let it cook on high for an additional 30 minutes.

Serve: Ladle the stew into bowls and garnish with fresh chopped parsley. Pair with crusty bread or mashed potatoes for a hearty meal.

Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6