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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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
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.