Slow Cooker Beef and Mushroom Stew Recipe
If you’re searching for the ultimate comfort food that fills your kitchen with irresistible aromas and comes together with minimal effort, look no further than this Slow Cooker Beef and Mushroom Stew Recipe. Packed with tender chunks of beef, earthy mushrooms, and a medley of hearty vegetables, this stew is one of those tried-and-true dishes that’s always greeted with smiles. Whether you’re feeding a hungry family or just want leftovers for cozy lunches, this is the kind of meal that tastes even better the next day. Let’s get started on a recipe you’ll want to make again and again!
Ingredients You’ll Need
Gathering your ingredients for this Slow Cooker Beef and Mushroom Stew Recipe is a breeze, and each one plays a crucial role in building layers of flavor, texture, and color. From the meat’s richness to the bright pop of fresh herbs, here’s what you’ll need and why each item shines.
- Beef Stew Meat: Choose well-marbled beef, cut into cubes, for melt-in-your-mouth bites and deep, beefy flavor.
- All-Purpose Flour: Coating the beef helps lock in juices and gives the stew a luscious, slightly thickened broth.
- Salt and Black Pepper: Essential for seasoning every layer and bringing out the best in your ingredients.
- Olive Oil: Adds a touch of richness and helps caramelize the beef and veggies for deeper flavor.
- Yellow Onion: Provides a subtle sweetness and savory base that ties everything together.
- Garlic Cloves: Just a few cloves infuse the stew with irresistible aroma and depth.
- Beef Broth: The heart of the stew, this creates a robust, savory base that brings all the flavors together.
- Tomato Paste: Adds a touch of acidity and umami, balancing the richness of the stew.
- Worcestershire Sauce: A splash of this elevates the beef and adds a subtle tangy complexity.
- Dried Thyme and Rosemary: These herbs infuse the stew with classic, comforting aromas and flavor.
- Bay Leaf: Simmered gently, it imparts a delicate herbal note that rounds out the stew.
- Mushrooms (Cremini or White): Earthy and tender, mushrooms soak up the savory broth and add a satisfying bite.
- Carrots: Their natural sweetness balances the savory notes and adds lovely color.
- Celery Stalks: Lends a gentle freshness and light crunch to the stew.
- Cornstarch (optional): For those who love a thicker stew, a cornstarch slurry is your secret weapon.
- Fresh Parsley: A final flourish of green that brightens every bowl just before serving.
How to Make Slow Cooker Beef and Mushroom Stew Recipe
Step 1: Coat and Sear the Beef
Begin by tossing your beef cubes with flour, salt, and pepper in a large bowl. This step not only seasons every bite but also helps develop that classic stew body. Heat the olive oil in a skillet over medium-high heat, then sear the beef in batches for 2–3 minutes per side until beautifully browned. Don’t rush this step—the caramelization adds so much flavor! Transfer the browned beef to your slow cooker as you go.
Step 2: Sauté the Aromatics
In the same skillet, add your chopped onion and minced garlic. Sauté for about 2–3 minutes, just until fragrant and starting to soften. Scrape up any delicious browned bits from the pan; they’re flavor gold! Once the onions are translucent and the kitchen smells amazing, add them right on top of the beef in your slow cooker.
Step 3: Build the Stew Base
Now it’s time to pour in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and that all-important bay leaf. Give everything a good stir so the flavors can start to meld. This creates the rich, savory backbone of your Slow Cooker Beef and Mushroom Stew Recipe.
Step 4: Add the Vegetables
Next, add your sliced mushrooms, chopped carrots, and celery to the slow cooker. Nestle them into the broth so they cook evenly and soak up all the meaty, herby goodness. These veggies will become meltingly tender and add wonderful texture to the finished stew.
Step 5: Slow Cook to Perfection
Cover and set your slow cooker on low for 8 hours, or on high for 4–5 hours. The long, gentle cook transforms the beef into fork-tender morsels and lets all the flavors meld together. If you prefer a thicker stew, stir in the cornstarch slurry during the last 30 minutes of cooking. Don’t forget to remove the bay leaf before serving!
Step 6: Finish and Garnish
Just before serving, sprinkle the stew with plenty of fresh chopped parsley. This adds a burst of color and a hint of freshness that brings the whole dish to life. Now your Slow Cooker Beef and Mushroom Stew Recipe is ready to serve and enjoy!
How to Serve Slow Cooker Beef and Mushroom Stew Recipe
Garnishes
When it comes to garnishing, a generous scattering of chopped fresh parsley is a classic choice for this stew. For extra flair, a pinch of flaky sea salt or a light dusting of freshly cracked black pepper can also make each bowl feel special. If you love a little zing, a squeeze of lemon juice just before serving brightens up the rich flavors beautifully.
Side Dishes
This stew is practically begging to be ladled over a pile of creamy mashed potatoes, nestled beside a hunk of crusty bread, or spooned onto buttered egg noodles. Each option soaks up the savory broth in its own delicious way, turning every bite into pure comfort. For a lighter side, a crisp green salad with a tangy vinaigrette balances the hearty stew perfectly.
Creative Ways to Present
For a fun twist, serve your Slow Cooker Beef and Mushroom Stew Recipe in individual bread bowls or over a baked potato. You can also portion it into small mugs or ramekins for a cozy appetizer at a dinner party. If you’re feeling fancy, top each serving with a dollop of sour cream or a sprinkle of grated Parmesan for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftovers are one of the best things about this recipe! Simply let the stew cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen and become even more delicious as they sit, making lunch the next day a real treat.
Freezing
This Slow Cooker Beef and Mushroom Stew Recipe freezes beautifully. Ladle cooled stew into freezer-safe containers or zip-top bags, leaving a little space for expansion. Freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the stew on the stove over medium-low heat, stirring occasionally until hot. You can also microwave individual portions in a microwave-safe bowl, stirring every minute or so for even heating. If the stew has thickened in the fridge, just add a splash of broth or water to loosen it up to your desired consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is convenient, you can use chuck roast or even brisket cut into cubes. Both cuts become tender and flavorful after slow cooking, making them perfect for this Slow Cooker Beef and Mushroom Stew Recipe.
Do I have to sear the beef first?
Searing the beef isn’t strictly necessary, but it adds a rich depth of flavor that really sets this stew apart. If you’re short on time, you can skip this step, but you’ll definitely notice an extra layer of deliciousness if you do it.
Can I make this stew gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend and double-check that your Worcestershire sauce is gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap.
What kind of mushrooms work best?
Both cremini and white mushrooms are excellent choices for this stew. Cremini mushrooms have a slightly earthier flavor, while white mushrooms are milder. Feel free to use whichever you prefer, or a mix of both!
Can I add red wine to the stew?
Definitely! A splash of red wine (about 1/2 cup) added with the broth brings even more depth and complexity to the Slow Cooker Beef and Mushroom Stew Recipe. Just be sure to use a wine you enjoy drinking for the best results.
Final Thoughts
This Slow Cooker Beef and Mushroom Stew Recipe is pure comfort in a bowl, perfect for chilly evenings or any time you need a hearty, soul-warming meal. Give it a try, and I promise you’ll come back to this recipe again and again. Don’t forget to share it with friends and family—good food is always better when shared!
Print
Slow Cooker Beef and Mushroom Stew Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Beef and Mushroom Stew is a hearty, comforting dish perfect for chilly days. Tender beef cubes are seared to lock in flavor, then slow-cooked with mushrooms, carrots, celery, and a savory blend of herbs in a rich beef broth. The stew is easily thickened for a perfect, satisfying texture and garnished with fresh parsley for a pop of color and freshness.
Ingredients
Beef and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups mushrooms (cremini or white), sliced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
Broth and Seasonings
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Thickener and Garnish
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley for garnish
Instructions
- Coat the Beef: In a medium bowl, toss the beef cubes with flour, salt, and black pepper until each piece is evenly coated. This encourages browning and helps 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 for 2 to 3 minutes per side until nicely browned. Avoid crowding the pan to ensure proper browning. Transfer the seared beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they are fragrant and translucent, scraping up any browned bits from the beef. Add these to the slow cooker.
- Add Broth and Seasonings: Pour in the beef broth, then stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf in the slow cooker. Mix gently to combine all ingredients well.
- Add Vegetables: Add the sliced mushrooms, chopped carrots, and celery to the slow cooker. Gently stir to distribute the vegetables evenly throughout the stew.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): If desired, mix cornstarch with water to make a slurry. Stir this into the stew during the last 30 minutes of cooking to thicken the sauce.
- Finish and Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley for a burst of color and fresh flavor. Serve hot.
Notes
- Serve this stew alongside creamy mashed potatoes, crusty bread, or over egg noodles for a complete meal.
- For extra depth of flavor, add a splash of red wine along with the beef broth before cooking.
- Leftovers keep well and often taste even better the next day as the flavors continue to meld.
- To keep the recipe gluten-free, use gluten-free flour and Worcestershire sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
