Slow Cooker Beef & Mushroom Stew Recipe

Prep Time 20 mins
Cook Time 7 hrs
Rest Time 10 mins
Total Time 7 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 95  C
Servings: 6
Best Season: Fall, Winter
Description

Slow Cooker Beef & Mushroom Stew is a deeply comforting, hearty meal made with tender slow-braised beef, earthy mushrooms, and a rich savory broth infused with herbs and vegetables. This easy slow cooker recipe allows the flavors to develop slowly, creating melt-in-your-mouth beef and a thick, flavorful gravy that is perfect for cozy family dinners. Ideal for busy days, this stew requires minimal preparation while delivering restaurant-quality comfort food.

Ingredients
    For the Stew Base
  • 800 g beef chuck (cut into 3–4 cm cubes)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 3 medium carrots (sliced into thick rounds)
  • 2 celery stalks (chopped)
  • 250 g cremini mushrooms (sliced)
  • 2 medium potatoes (cut into chunks)
  • 2 tbsp tomato paste
    • For the Stew Broth
  • 3 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
    • For Thickening the Stew
  • 2 tbsp cornstarch
  • 2 tbsp cold water
    • For Garnish
  • 2 tbsp fresh parsley (finely chopped)
Instructions
    Prepare the Beef
  1. 1
    Pat the beef cubes dry with paper towels. Season them evenly with salt and black pepper. Drying the beef helps achieve better browning and improves the overall flavor of the stew.
    2. Sear the Beef
  2. 2
    Heat olive oil in a large skillet over medium-high heat. Add the beef in batches and sear for 2–3 minutes on each side until browned. Do not overcrowd the pan, as this will cause the beef to steam instead of sear. Transfer the browned beef to the slow cooker.
    3. Sauté the Aromatics
  3. 3
    In the same skillet, add the chopped onions and cook for about 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook briefly to deepen its flavor.
    4. Add Ingredients to Slow Cooker
  4. 4
    Transfer the sautéed onion mixture to the slow cooker. Add carrots, celery, potatoes, and sliced mushrooms. These vegetables will slowly absorb the broth and beef juices during cooking.
    5. Prepare the Broth
  5. 5
    Pour beef broth into the slow cooker. Add Worcestershire sauce, paprika, thyme, rosemary, and bay leaf. Stir gently to combine all ingredients.
    6. Slow Cook the Stew
  6. 6
    Cover the slow cooker with the lid and cook:
  7. 7
    Low setting: 7–8 hours
  8. 8
    High setting: 4–5 hours
  9. 9
    During this time, the beef becomes tender and the broth develops deep, rich flavor.
    10. Thicken the Stew
  10. 10
    In a small bowl, mix cornstarch with cold water until smooth. Stir the mixture into the slow cooker during the last 20 minutes of cooking. This will thicken the broth into a rich stew consistency.
    11. Rest and Garnish
  11. 11
    Turn off the slow cooker and allow the stew to rest for about 10 minutes. Remove the bay leaf, then sprinkle chopped parsley on top before serving.
Note

Choose the Right Beef:
Beef chuck works best because it becomes tender during long slow cooking.

Extra Flavor Tip:
Searing the beef before slow cooking adds deeper flavor to the stew.

Vegetable Variations:
You can add peas, green beans, or parsnips for additional texture and flavor.

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
This stew freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Make It Gluten-Free:
Ensure the Worcestershire sauce used is gluten-free.

Keywords: easy slow cooker dinner, comfort food, hearty stew, family dinner, meal prep
Read it online: https://petitepanini.com/recipe/slow-cooker-beef-mushroom-stew-recipe/