Slow Cooker Hearty Beef & Mushroom Stew
Tender chunks of beef, earthy mushrooms, and sweet onions slowly simmered in a rich, savory gravy until everything is melt-in-your-mouth delicious. This cozy slow cooker stew is easy to prepare and perfect for a comforting family dinner.
Ingredients
For the Stew:
– 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes
– 8 oz (225 g) mushrooms, sliced
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 3 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cut into chunks
– 2 cups (480 ml) beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp paprika
– 1 tsp salt, or to taste
– ½ tsp black pepper
– 2 tbsp olive oil
– 2 tbsp all-purpose flour
– 2 bay leaves
For the Gravy:
– 2 tbsp cornstarch
– 3 tbsp cold water
Instructions
1. Prepare the Beef
Pat the beef cubes dry and season them with salt, pepper, paprika, and flour. Toss until evenly coated.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step adds extra flavor, but you can skip it if you’re short on time.
3. Layer the Slow Cooker
Place the chopped onion, carrots, potatoes, mushrooms, and garlic in the slow cooker. Add the browned beef on top.
4. Add the Flavor
Whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables. Add the thyme, rosemary, and bay leaves.
5. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
6. Thicken the Gravy
About 20–30 minutes before serving, mix the cornstarch with cold water until smooth. Stir it into the stew, cover, and continue cooking until the gravy thickens.
7. Serve & Enjoy
Remove the bay leaves, taste, and adjust the seasoning if needed. Serve hot with crusty bread, mashed potatoes, or your favorite side.
Helpful Tips
– For the most tender results, beef chuck roast works especially well.
– Don’t overcrowd the skillet when browning the beef; work in batches for better browning.
– For an even richer mushroom flavor, sauté the mushrooms briefly before adding them to the slow cooker.
– Leftovers taste even better the next day and can be refrigerated for up to 3 days.
Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW
Servings: 6
