Description
A comforting and hearty Slow Cooker Beef and Mushroom Stew featuring tender beef cubes, earthy mushrooms, and a medley of vegetables slow-cooked to perfection with aromatic herbs and a rich beef broth base. Perfect for a satisfying dinner served with mashed potatoes, crusty bread, or egg noodles.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 cups sliced mushrooms (cremini or button)
- 3 carrots, sliced
- 2 celery stalks, chopped
Seasonings and Broth
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour (or gluten-free flour/cornstarch for gluten-free option)
- 4 cups beef broth
- 2 bay leaves
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Lightly coat the beef cubes with flour and brown them in batches until golden on all sides, about 5 to 6 minutes total. Transfer browned beef to the slow cooker.
- Sauté Aromatics: In the same skillet, sauté chopped onion and minced garlic for 2 to 3 minutes until fragrant. Stir in tomato paste and cook for an additional minute. Scrape this mixture into the slow cooker with the beef.
- Add Vegetables and Seasonings: Add sliced mushrooms, carrots, chopped celery, Worcestershire sauce, dried thyme, dried rosemary, salt, black pepper, beef broth, and bay leaves into the slow cooker. Gently stir everything to combine well.
- Cook the Stew: Cover the slow cooker and cook on low heat for 8 hours or on high for 4 to 5 hours, until the beef is tender and the stew has thickened to your liking.
- Finish and Serve: Remove bay leaves from the stew. Garnish with fresh chopped parsley before serving. Enjoy with your choice of mashed potatoes, crusty bread, or egg noodles.
Notes
- Serve with mashed potatoes, crusty bread, or over egg noodles for a complete meal.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Leftovers taste even better the next day and freeze well for up to 3 months.
