Slow Cooker Beef and Mushroom Stew Recipe

I first made this slow cooker beef and mushroom stew on a rainy Sunday when I wanted something hands-off but deeply comforting. The beef becomes fall-apart tender, the mushrooms add an earthy richness, and the stew thickens into a glossy sauce that’s perfect spooned over mashed potatoes or wide egg noodles. It’s a weekday-friendly, crowd-pleasing dish that tastes like you spent hours at the stove—without the babysitting.

Why you’ll love this dish

This stew is the kind of recipe that earns repeat requests. It’s budget-friendly (stew meat stretches a long way), forgiving for busy cooks, and builds deep flavor from simple steps: a quick sear, aromatic onions and garlic, and a long slow-cook to break down the beef. It’s ideal for chilly nights, potlucks, or when you want a make-ahead dinner that only gets better the next day.

“The beef melted on the fork and the mushrooms gave it that cozy, woodsy flavor—perfect for a family dinner. Leftovers were even better.” — a reader review

What makes it especially useful: you can prep in 20 minutes, set the slow cooker, and come home to a meal that smells like comfort.

How this recipe comes together

Before you cook, here’s the quick process in plain language so you know what to expect:

• Season and sear the beef to develop flavor and color.
• Sauté onions and garlic briefly to soften and sweeten.
• Combine seared beef, onions, mushrooms, broth, Worcestershire, tomato paste and herbs in the slow cooker.
• Add a flour slurry early on so the sauce thickens while cooking.
• Cook low and slow (or on high if short on time) until the beef is tender.
• Finish with fresh parsley and serve over mashed potatoes or noodles.

This overview helps you time your prep and plan sides.

What you’ll need

• 2 lbs beef stew meat, cut into 1-inch pieces (chuck roast trimmed and cubed works best)
• Salt and pepper, to taste
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white button; shiitake for more umami)
• 3 cups beef broth (low-sodium if you prefer)
• 1/4 cup Worcestershire sauce
• 2 tbsp tomato paste
• 1/4 cup flour (use gluten-free flour or cornstarch substitute if needed)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Fresh parsley, chopped, for garnish

Ingredient notes: If you prefer a richer flavor, swap 1 cup of broth for dry red wine. For a gluten-free stew, replace the flour with 2 tbsp cornstarch mixed with cold water near the end of cooking.

Step-by-step instructions

1. Season the beef generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches so pieces don’t steam—sear until browned on all sides, about 4–6 minutes per batch. Transfer browned beef to the slow cooker.
3. In the same skillet, add the diced onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer onions and garlic to the slow cooker.
4. Add the sliced mushrooms to the slow cooker.
5. Pour in the beef broth and Worcestershire sauce. Stir in the tomato paste, dried thyme, and dried rosemary until combined.
6. In a small bowl, whisk the flour with about 2–3 tablespoons of cold water to make a smooth slurry. Stir the slurry into the slow cooker to help thicken the stew as it cooks.
7. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is fork-tender and the sauce has thickened.
8. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve over mashed potatoes, egg noodles, or crusty bread.

How to plate and pair

• Classic: Spoon the stew over creamy mashed potatoes and top with parsley for a cozy presentation.
• Noodles: Serve on wide egg noodles tossed lightly with butter to catch the sauce.
• Bread-forward: A crusty baguette or sourdough is perfect for mopping up the gravy.
• Lighter pairing: Serve over buttered polenta or cauliflower mash for a lower-carb option.
• Wine pairing: A medium-bodied red like Merlot or a rustic Syrah complements the beef and mushroom flavors.

Garnish tips: a little lemon zest or a splash of red wine vinegar just before serving brightens the rich sauce.

How to store & freeze

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Divide into meal-sized portions and freeze up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, squeezing out excess air.
• Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low, adding a splash of broth if the sauce is too thick. Heat until steaming and reach an internal temp of 165°F (74°C) if reheated from refrigeration.
• Food safety: Do not leave the stew out at room temperature for more than 2 hours. Cool and refrigerate promptly.

Helpful cooking tips

• Don’t skip searing: Browning the beef adds the Maillard reaction flavors that make the stew savory and deep.
• Brown in batches: Overcrowding the pan causes steaming rather than browning.
• Deglaze the skillet: After searing, add a splash of broth or wine and scrape up the browned bits; add this to the slow cooker for extra flavor.
• Mushroom choice: Cremini give good depth; shiitake adds intense umami; button mushrooms keep costs down.
• Thickness control: If the sauce is thin at the end, mix 1–2 tsp cornstarch with cold water and simmer on the stove until thickened. If too thick, thin with a little hot broth.
• Timing: For the most tender meat, use LOW for 7–8 hours. High is fine when you’re short on time but may be slightly less tender.

Creative twists

• Guinness Beef & Mushroom Stew: Replace 1 cup broth with Guinness for malty depth.
• Creamy version: Stir in 1/2 cup sour cream or crème fraîche at the end for a silky finish.
• Root-veg addition: Add carrots and parsnips at the start; add potatoes in the last 90 minutes so they don’t overcook.
• Paleo / Gluten-free: Skip flour; thicken with arrowroot or a reduced cooking liquid.
• One-pot shortcut: If you don’t want to use a skillet, brown the meat in a heavy Dutch oven and then transfer the pot to a low oven (275–300°F) for 2–3 hours instead of a slow cooker.

Your questions answered

Q: Can I skip searing the beef?
A: You can, but searing adds a depth of flavor and color you won’t get otherwise. If short on time, at least sear a few pieces or deglaze the pan with a splash of broth after cooking to add richness.

Q: How can I make the stew thicker without flour?
A: Use a cornstarch slurry (1–2 tsp cornstarch mixed with cold water) added near the end and simmer until thickened. Another method is to mash a few cooked potato chunks into the sauce.

Q: Will this freeze well?
A: Yes—freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently to preserve texture.

Q: Can I add other vegetables?
A: Absolutely. Carrots, parsnips, or pearl onions work well; add delicate vegetables (peas, green beans) in the last 20–30 minutes so they stay bright.

Q: Is Worcestershire sauce necessary?
A: It’s not mandatory but it boosts umami and salty-sweet notes. If avoiding it, substitute with a splash of soy sauce or extra beef broth and a dash of balsamic vinegar.

Conclusion

If you want more ideas or inspiration for slow-cooker beef and mushroom recipes, check this practical take on a similar dish from Slow Cooker Beef Mushroom Stew Recipe | Lemons & Zest. For another hearty variation and serving suggestions, this guide is helpful: Slow Cooker Beef and Mushroom Stew: Easy & Hearty.

Enjoy this stew with mashed potatoes or noodles, and remember: it often tastes better the next day—make extra.

Slow Cooker Beef and Mushroom Stew

This beef and mushroom stew is a comforting, hands-off dish that turns tender beef and earthy mushrooms into a glossy sauce, perfect for serving over mashed potatoes or noodles.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course, Stew

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs beef stew meat, cut into 1-inch pieces Chuck roast trimmed and cubed works best.
• Salt Salt, to taste
• Pepper Pepper, to taste
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced Cremini or white button; shiitake for more umami.
• 3 cups beef broth Low-sodium if preferred.
• 1/4 cup Worcestershire sauce
• 2 tbsp tomato paste
• 1/4 cup flour Use gluten-free flour or cornstarch substitute if needed.
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Fresh parsley chopped, for garnish

Method

 

Preparation

1. Season the beef generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid steaming; sear until browned on all sides, about 4–6 minutes per batch. Transfer browned beef to the slow cooker.
3. In the same skillet, add the diced onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for 30–45 seconds until fragrant. Transfer onions and garlic to the slow cooker.
4. Add the sliced mushrooms to the slow cooker.

Cooking

1. Pour in the beef broth and Worcestershire sauce. Stir in the tomato paste, dried thyme, and dried rosemary until well combined.
2. In a small bowl, whisk the flour with about 2–3 tablespoons of cold water to make a smooth slurry. Stir the slurry into the slow cooker to help thicken the stew as it cooks.
3. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is fork-tender and the sauce has thickened.
4. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve over mashed potatoes, egg noodles, or crusty bread.

Notes

For a richer flavor, swap 1 cup of broth for dry red wine. For a gluten-free option, replace the flour with 2 tbsp cornstarch mixed with cold water near the end of cooking.