If you are craving a comfort meal that warms you from the inside out, then look no further than this Slow Cooker Beef and Mushroom Stew Recipe. It perfectly combines tender beef cubes, earthy mushrooms, and vibrant vegetables all simmered to perfection. The slow cooking process melds rich flavors that are both hearty and soulful, making it an ideal dish for cozy evenings or family gatherings. You’ll love how this stew fills your kitchen with an inviting aroma while delivering a satisfying, melt-in-your-mouth experience with every spoonful.
Ingredients You’ll Need
The beauty of this Slow Cooker Beef and Mushroom Stew Recipe lies in its simple yet essential ingredients that create layers of flavor and texture. Each item contributes something special—the tender beef gives depth, mushrooms add earthiness, while the carrots and potatoes bring color and balance. Here’s exactly what you’ll need to make this comforting stew:
- 2 pounds beef stew meat: Cut into 1-inch cubes for perfect tenderness after slow cooking.
- 1/4 cup all-purpose flour: Helps create a delicious crust on the beef while thickening the stew.
- 1 teaspoon salt: Enhances all the flavors in the dish.
- 1/2 teaspoon black pepper: Adds a bit of gentle heat and depth.
- 2 tablespoons olive oil: Necessary for searing the beef and locking in juices.
- 1 medium onion, chopped: Brings a subtle sweetness and aromatic base.
- 3 cloves garlic, minced: Infuses the stew with warm and savory notes.
- 3 cups beef broth: The flavor foundation, making the stew rich and hearty.
- 2 tablespoons tomato paste: Adds acidity and sweetness to balance the flavors.
- 1 tablespoon Worcestershire sauce: Introduces a subtle umami punch.
- 1 teaspoon dried thyme: Provides a fragrant herbaceous quality.
- 1/2 teaspoon dried rosemary: Offers an earthy, pine-like aroma.
- 3 large carrots, sliced: Adds natural sweetness and vibrant color.
- 2 cups baby potatoes, halved: Brings hearty bite and creamy texture.
- 16 ounces cremini or button mushrooms, halved: Contributes earthiness and umami.
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional): Perfect for thickening the stew to your liking.
- Chopped fresh parsley for garnish: Brightens the dish visually and flavor-wise.
How to Make Slow Cooker Beef and Mushroom Stew Recipe
Step 1: Prepare and Brown the Beef
Start by tossing your beef cubes with flour, salt, and black pepper until they’re evenly coated. This simple step not only seasons the meat but also helps develop a lovely crust while cooking. Heat the olive oil in a large skillet over medium-high heat, then brown the beef in batches to avoid overcrowding the pan. This searing locks in juices and adds a beautiful, caramelized flavor to your stew.
Step 2: Add Vegetables to the Slow Cooker
Once the beef is browned and nestled into your slow cooker, it’s time to add the fresh vegetables—chopped onion, minced garlic, sliced carrots, halved baby potatoes, and mushrooms. These ingredients meld together during cooking to create a rich medley of flavors and textures that beautifully complement the hearty beef.
Step 3: Mix and Pour the Broth Mixture
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and rosemary. Pour this fragrant mixture over the beef and vegetables in the slow cooker. This broth is the heart of your stew, providing that luscious, savory base that transforms simple ingredients into something magical.
Step 4: Slow Cook to Perfection
Cover your slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. During this time, the beef becomes melt-in-your-mouth tender, while the vegetables soak up all those incredible flavors. If you prefer a thicker stew, stir in the cornstarch slurry during the last 30 minutes of cooking to achieve a silky, luscious consistency.
How to Serve Slow Cooker Beef and Mushroom Stew Recipe
Garnishes
Before serving, sprinkle chopped fresh parsley over the top to add a pop of bright color and freshness that cuts through the richness. It’s a simple touch that elevates the dish both visually and flavor-wise.
Side Dishes
This stew is filling on its own, but pairing it with some rustic crusty bread or creamy mashed potatoes makes it even more soul-satisfying. For a lighter option, serve with a crisp green salad dressed with lemon vinaigrette to complement the stew’s hearty depth.
Creative Ways to Present
Get playful and serve the stew inside hollowed-out sourdough bread bowls for a cozy, rustic vibe. You can also ladle it over buttered egg noodles or fluffy rice to turn it into a complete one-bowl meal. Garnish with freshly grated Parmesan for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Beef and Mushroom Stew Recipe, store any leftovers in airtight containers in the refrigerator. Properly stored, it will keep well for up to 3 days, and the flavors actually continue to develop, making the next-day meal even more delightful.
Freezing
This stew freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags. Make sure to leave some space for expansion and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warmth. If the stew has thickened too much after refrigeration, add a splash of beef broth or water to loosen it up without losing any of that savory goodness.
FAQs
Can I use a different type of mushroom for this recipe?
Absolutely! While cremini or button mushrooms are recommended for their flavor and texture, you can experiment with shiitake, portobello, or even oyster mushrooms to add your own twist.
Is it necessary to brown the beef before adding it to the slow cooker?
While you can skip browning for convenience, searing the beef first really enhances the stew by adding depth of flavor and a richer color. It’s well worth the extra step if you have the time.
Can I make this stew gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend or cornstarch for coating the beef. Be sure to verify that your Worcestershire sauce is gluten-free as well.
What can I add to make the stew more flavorful?
For an even deeper taste, try adding a splash of red wine to the broth mixture. It complements the richness of the beef and mushrooms beautifully and adds complexity.
How can I thicken my stew if I don’t have cornstarch?
You can use a flour slurry made from all-purpose or gluten-free flour mixed with water, or let the stew cook uncovered for the last 30-60 minutes to reduce and thicken naturally.
Final Thoughts
This Slow Cooker Beef and Mushroom Stew Recipe is truly a game changer when it comes to comfort food. It’s easy to prepare, packed with rich flavors, and perfect for busy days when you want dinner ready without fuss. I can’t recommend it enough—grab your slow cooker, gather these simple ingredients, and treat yourself and your loved ones to a bowl of pure, hearty joy.
Print
Slow Cooker Beef and Mushroom Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Beef and Mushroom Stew is a hearty and comforting main course perfect for chilly days. Tender beef cubes are seared to lock in flavor, then slow-cooked with fresh mushrooms, carrots, and baby potatoes in a rich broth infused with herbs and tomato paste. The result is a deeply flavorful stew with a thick, satisfying texture that can be easily prepared ahead of time and makes excellent leftovers.
Ingredients
Beef and Seasoning
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 1/4 cup all-purpose flour (use gluten-free flour for gluten-free version)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Essentials
- 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
Vegetables
- 3 large carrots (sliced)
- 2 cups baby potatoes (halved)
- 16 ounces cremini or button mushrooms (halved)
Thickening and Garnish
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until they are evenly coated to help create a flavorful crust and thicken the stew later.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 5 minutes per batch. This step locks in juices and adds depth of flavor.
- Transfer to Slow Cooker: Place all the browned beef cubes into the slow cooker, spreading them out evenly.
- Add Vegetables: Add chopped onion, minced garlic, sliced carrots, halved baby potatoes, and mushrooms on top of the beef in the slow cooker.
- Mix the Broth: In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until well combined.
- Cook the Stew: Pour the broth mixture over the beef and vegetables in the slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and vegetables are fully cooked.
- Thicken the Stew (Optional): If a thicker consistency is desired, stir in the cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of the cooking time. This will give the stew a nice, hearty texture.
- Garnish and Serve: Once cooking is complete, sprinkle chopped fresh parsley over the stew for a fresh, vibrant finish before serving.
Notes
- For extra depth of flavor, add a splash of red wine with the broth before cooking.
- Leftover stew tastes even better the next day as the flavors meld together.
- This stew freezes well, making it ideal for meal prep and easy reheating.
