When the weather turns chilly and you crave something warm and cozy, this Slow Cooker Beef and Mushroom Stew is your answer. It’s a dish that simmers away while you go about your day, filling your home with the most inviting aroma and delivering a meal that’s as nourishing as it is delicious.
The inspiration for this recipe comes from my grandmother, who loved making hearty stews during winter. I’ve adapted her traditional stovetop recipe into a slow cooker version that’s perfect for busy days. The result is tender beef, earthy mushrooms, and a broth so rich and savory you’ll want to mop it up with crusty bread.
What makes this stew stand out is the combination of simple ingredients that create incredible depth of flavor. The mushrooms add an earthy richness, the beef becomes melt-in-your-mouth tender, and the vegetables round it all out with their natural sweetness. Plus, it’s one of those recipes that tastes even better the next day, making it perfect for leftovers.
This stew has become a go-to in our household. It’s wholesome, comforting, and so easy to make. Let’s get started and create a meal that feels like a warm hug in a bowl!
Recipe Resume: Todd Wilbur Style
- This Slow Cooker Beef and Mushroom Stew is the ultimate comfort food, featuring tender chunks of beef and hearty mushrooms in a rich, flavorful broth.
- The slow cooker does all the work, allowing the flavors to develop while you go about your day.
- Packed with vegetables and protein, it’s a complete and satisfying meal that’s perfect for cold days or when you need a dose of cozy.
- Easy to make, this stew is also great for leftovers, as the flavors deepen with time.
Why This Slow Cooker Beef and Mushroom Stew?
- Set It and Forget It: The slow cooker makes it effortless to prepare.
- Rich & Flavorful: A savory broth infused with beef, mushrooms, and aromatic herbs.
- Hearty & Nutritious: Packed with vegetables and protein for a complete meal.
- Perfect for Leftovers: Tastes even better the next day
Cuisine: American
What You Need for Slow Cooker Beef and Mushroom Stew
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lb mushrooms, sliced (button or cremini)
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/4 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Slow Cooker Beef and Mushroom Stew
- Prepare the Beef: In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per batch. Transfer the beef to the slow cooker.
- Cook the Vegetables: In the same skillet, sauté the mushrooms, onion, and garlic until softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Transfer the mixture to the slow cooker.
- Assemble the Stew: Add the carrots, celery, beef broth, red wine (if using), thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and the flavors are well-developed.
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve hot with crusty bread or over mashed potatoes.
Tips for Slow Cooker Beef and Mushroom Stew
- Browning the Beef: While optional, searing the beef adds depth of flavor to the stew.
- Don’t Overcrowd: Sear the beef in batches to ensure even browning.
- Thicker Broth: If you prefer a thicker broth, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
Substitutions and Variations
- Vegetarian Option: Use vegetable broth and swap the beef for extra mushrooms, lentils, or tofu.
- Add Potatoes: Dice 2–3 potatoes and add them to the slow cooker for a heartier stew.
- No Red Wine?: Substitute with additional beef broth or a splash of balsamic vinegar for added depth.
Make a Healthier Version
- Use lean beef or substitute with chicken breast.
- Opt for low-sodium beef broth to reduce sodium content.
- Skip the flour coating on the beef and thicken the stew with pureed vegetables instead.
Closing: Todd Wilbur Style
And there you have it! A rich, hearty Slow Cooker Beef and Mushroom Stew that’s as comforting as it is easy to make. Whether you’re enjoying it fresh or reheating leftovers, this stew is sure to satisfy. Pair it with your favorite sides and savor every spoonful. Don’t forget to share your photos and explore more recipes for your next cozy meal!
Frequently Asked Questions for Slow Cooker Beef and Mushroom Stew
- Can I make this stew without a slow cooker?
Yes! Use a Dutch oven and simmer on the stovetop for 2–3 hours. - What kind of beef should I use?
Chuck roast, brisket, or any stew meat works well for this recipe. - Can I freeze this stew?
Absolutely! Store in airtight containers and freeze for up to 3 months. - Do I have to sear the beef?
It’s optional but highly recommended for added flavor. - What type of mushrooms should I use?
Button or cremini mushrooms work best, but portobello is a great alternative. - Can I skip the wine?
Yes, substitute with extra broth or a splash of balsamic vinegar. - How can I make the stew thicker?
Stir in a slurry of cornstarch and water during the last 30 minutes of cooking. - Can I add potatoes to this recipe?
Definitely! Dice them and add with the other vegetables. - What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. - Can I use frozen beef?
It’s best to thaw the beef before cooking to ensure even cooking. - What pairs well with this stew?
Serve with crusty bread, mashed potatoes, or a simple green salad. - Can I double the recipe?
Yes, as long as your slow cooker is large enough to hold everything.
Slow Cooker Beef and Mushroom Stew Recipe
Course: All Word Recipes4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
2 lbs 2 beef stew meat, cut into 1-inch cubes
1/4 cup 1/4 all-purpose flour
1 tsp 1 salt
1/2 tsp 1/2 black pepper
2 tbsp 2 olive oil
1 lb 1 mushrooms, sliced (button or cremini)
3 3 carrots, peeled and chopped
2 2 celery stalks, chopped
1 large 1 onion, chopped
3 cloves 3 garlic, minced
4 cups 4 beef broth
1/4 cup 1/4 red wine (optional)
2 tbsp 2 tomato paste
1 tsp 1 dried thyme
1 tsp 1 dried rosemary
1 1 bay leaf
1/4 cup 1/4 fresh parsley, chopped (for garnish)
Directions
- Prepare the Beef: In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per batch. Transfer the beef to the slow cooker.
- Cook the Vegetables: In the same skillet, sauté the mushrooms, onion, and garlic until softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Transfer the mixture to the slow cooker.
- Assemble the Stew: Add the carrots, celery, beef broth, red wine (if using), thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and the flavors are well-developed.
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve hot with crusty bread or over mashed potatoes.
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