This Slow Cooker Beef and Mushroom Stew is a rich, hearty meal perfect for chilly evenings. With tender beef, earthy mushrooms, and a savory broth, this stew is sure to become a family favorite. The best part? You can set it and forget it—let the slow cooker do all the work for you!
Ingredients
2 lbs beef stew meat, cut into 1-inch pieces
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup carrots, sliced
1 cup celery, sliced
2 cups mushrooms, sliced (button or cremini work well)
4 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tbsp tomato paste
1/4 cup flour (optional, for thickening)
1/2 cup frozen peas (optional, for added color and sweetness)
Instructions
1. Sear the Beef
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Season the beef stew meat with salt and pepper.
Brown the beef in batches, cooking each side for 3-4 minutes until golden brown.
Once browned, transfer the beef to the slow cooker.
2. Sauté the Veggies
In the same skillet, add a little more olive oil if necessary and sauté the onion for 2-3 minutes until softened.
Add the garlic, carrots, and celery, cooking for an additional 2-3 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Transfer everything to the slow cooker with the beef.
3. Add the Mushrooms and Broth
Add the mushrooms to the slow cooker along with beef broth, dried thyme, dried rosemary, and bay leaf.
Stir everything to combine.
4. Slow Cook the Stew
Set the slow cooker to low and cook for 6-8 hours or until the beef is tender and the flavors are melded together.
Alternatively, cook on high for 3-4 hours if you’re short on time.
5. Thicken the Stew (Optional)
If you’d like a thicker stew, mix 1/4 cup flour with 1/4 cup water to make a slurry.
Stir it into the stew during the last 30 minutes of cooking.
6. Add Peas and Final Seasoning
If using frozen peas, stir them in during the last 10-15 minutes of cooking.
Taste and adjust seasoning with salt and pepper as needed.
Serving Suggestions
Serve with crusty bread for dipping, mashed potatoes, or over rice for a filling meal.
A side salad with a light vinaigrette would pair beautifully to balance the richness of the stew.
Helpful Tips
Meat Choice: For an even richer stew, you can use chuck roast instead of stew meat, cut into cubes.
Mushrooms: Feel free to use a mix of mushrooms like shiitake, portobello, or cremini for added depth of flavor.
Make-Ahead: This stew is great for meal prep! The flavors continue to develop and improve the next day.
Nutritional Information (Per Serving)
- Calories: ~400 kcal
- Protein: 40g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 4g
- Sodium: ~600mg
Note: Values are approximate and may vary depending on specific ingredients used.
Why You’ll Love This Slow Cooker Beef and Mushroom Stew
This Slow Cooker Beef and Mushroom Stew is the epitome of comfort food. It’s filled with tender chunks of beef, savory mushrooms, and vegetables, all simmered in a rich broth. The slow cooker does all the hard work, so you can relax and enjoy the delicious aroma filling your home. It’s the perfect dish to serve on a cool evening or for a weekend dinner with family. Enjoy the coziness in every bite! 🍲