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

Scale

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

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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.