Description

This Slow Cooker Beef and Mushroom Stew is a hearty and comforting meal perfect for busy days. Tender beef stew meat is seared to lock in flavor, then slow-cooked with earthy mushrooms, aromatic herbs, and a rich beef broth base. The stew is thickened to perfection and garnished with fresh parsley, making it an ideal dish to enjoy over mashed potatoes or egg noodles.

Ingredients

Scale

Beef and Seasoning

2 lbs beef stew meat, cut into 1-inch pieces
Salt and pepper, to taste
2 tbsp olive oil

Vegetables and Aromatics

1 large onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced

Liquids and Flavorings

3 cups beef broth
1/4 cup Worcestershire sauce
2 tbsp tomato paste

Thickening and Herbs

1/4 cup flour
1 tsp dried thyme
1 tsp dried rosemary
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sear Beef: Season the beef stew meat with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef pieces and sear them until browned on all sides, about 5 minutes. This step locks in the beef’s flavor. Transfer the seared beef to the slow cooker.
Sauté Onions and Garlic: In the same skillet, add the diced onions and minced garlic. Sauté for 2-3 minutes or until the onions become soft and translucent. Then transfer this mixture to the slow cooker with the beef.
Add Mushrooms & Seasonings: Add the sliced mushrooms, beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary to the slow cooker. Stir everything together to combine well.
Thicken Stew: In a small bowl, whisk the flour with a little water to create a smooth slurry. Stir this mixture into the slow cooker to help thicken the stew as it cooks.
Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The long cooking time ensures the beef becomes tender and the flavors meld beautifully.
Serve: Once cooked, garnish the stew with freshly chopped parsley. Serve hot over mashed potatoes or egg noodles for a comforting meal.

Notes

For extra richness, you can add a splash of red wine when adding the beef broth.
If you prefer a thicker stew, add a little more flour slurry or reduce the liquid slightly.
This stew can also be made in advance and tastes even better the next day as flavors deepen.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.