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
Scale
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
