Description

This Slow Cooker Beef and Mushroom Stew is a comforting, hearty dish perfect for chilly days. Tender beef cubes are seared to lock in flavor, then slow-cooked with mushrooms, potatoes, carrots, and aromatic herbs in a rich beef broth. Finished with a thickened savory sauce and fresh parsley, this stew offers a satisfying and wholesome meal that’s simple to prepare and perfect for family dinners.

Ingredients

Scale

Beef and Seasoning

2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
1 teaspoon salt
1/2 teaspoon black pepper

Vegetables and Aromatics

1 medium onion, chopped
3 cloves garlic, minced
3 large carrots, sliced
2 cups baby potatoes, halved
16 ounces cremini or button mushrooms, halved

Broth and Seasonings

3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary

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 black pepper until each piece is evenly coated. This will help create a nice 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 they are browned on all sides, about 5 minutes per batch. This step adds depth of flavor and texture to the stew.
Transfer to Slow Cooker: Place the browned beef cubes into the slow cooker, spreading them out evenly as a base.
Add Vegetables: Add the chopped onion, minced garlic, sliced carrots, halved baby potatoes, and mushrooms on top of the beef in the slow cooker.
Prepare Broth Mixture: In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until well combined.
Combine and Cook: Pour the broth mixture evenly over the beef and vegetables in the slow cooker. Cover with the lid 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 you prefer a thicker stew, mix cornstarch with water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking. This will help thicken the sauce to a perfect consistency.
Garnish and Serve: Once cooking is complete, sprinkle freshly chopped parsley over the stew before serving for a burst of fresh flavor and color.

Notes

For extra depth of flavor, add a splash of red wine to the broth mixture before cooking.
Leftover stew tastes even better the next day as flavors continue to meld.
This stew freezes well, making it a great make-ahead meal option.
Use gluten-free flour to make this recipe gluten-free.