Slow Cooker Beef Stew With Mushrooms Recipe
If you’re craving a hearty, soul-warming meal that practically cooks itself, this Slow Cooker Beef Stew With Mushrooms Recipe is your soon-to-be favorite comfort food. Tender chunks of beef chuck, vibrant carrots, baby Yukon gold potatoes, and earthy mushrooms all mingle in a rich, savory broth enhanced by red wine, garlic, and a handful of herbs. This stew isn’t just about the flavors; it’s about the experience of coming home to a kitchen filled with heartwarming aromas and settling into a bowl of pure satisfaction.
Ingredients You’ll Need
The magic of this stew truly lies in its simplicity. Each ingredient is carefully chosen to bring a perfect balance of texture, flavor, and color, making every spoonful a celebration for your taste buds.
- Boneless beef chuck (3 lb, trimmed and cut into 1 1/2 – 2 inch pieces): The star of the stew, perfect for slow cooking until tender and flavorful.
- Flour (1/4 cup): Helps create a lovely crust on the beef and thickens the stew’s broth.
- Salt (1 tsp) & pepper (1/2 tsp): Essential seasonings that enhance the natural flavors of the dish.
- Olive oil (2 tablespoons): For searing the beef and sautéing the vegetables, lending a silky depth to the stew.
- Large onion (1, chopped): Adds sweetness and savory depth when softened.
- Carrots (6-7, cut into large chunks): Provide a natural sweetness and vibrant color.
- White mushrooms (1 lb, sliced): Impart earthy richness and texture.
- Baby Yukon gold potatoes (1.5 lb): Creamy and tender, they soak up all the savory juices.
- Red wine (3/4 cup): Adds complexity and a subtle fruity acidity.
- Balsamic vinegar (1 tsp): Offers a slight tang to brighten the savory base.
- Worcestershire sauce (1 1/2 tablespoons): Deepens the umami flavor of the stew.
- Garlic cloves (4-5, minced): Impart a fragrant punch that complements the herbs.
- Dried oregano (1 tsp) & dried thyme (1 tsp): Classic herbs that add an aromatic earthiness.
- Tomato paste (3 tablespoons): Provides richness and a subtle hint of sweetness.
- Beef broth (3 cups): The lush liquid base that carries all the flavors.
- Cold water (3 tablespoons) & corn starch (3 tablespoons): Combined to thicken the stew toward the end.
- Butter (1 tablespoon): Stirred in at the end for a silky, luscious finish.
How to Make Slow Cooker Beef Stew With Mushrooms Recipe
Step 1: Prepare and Coat the Beef
Start by trimming any excess fat from the beef chuck and cutting it into generous 1 1/2 to 2-inch chunks. Toss these beef pieces in a ziplock bag with flour, salt, and pepper until each chunk is beautifully coated. This coating helps create a crisp crust when seared and thickens the stew later on, promising layers of flavor from the very first bite.
Step 2: Layer the Vegetables in the Crockpot
Chop your hearty carrots and baby Yukon gold potatoes into large chunks and spread them evenly at the bottom of your slow cooker. Then chop the onion and slice those mushrooms, setting these aside for now. These veggies will provide a comforting base that slowly cooks into tender, flavor-packed gems.
Step 3: Sear the Beef for Depth
Heat your olive oil in a skillet over medium-high heat until it glistens. Working in batches to avoid overcrowding, sear the beef pieces for about two minutes on each side. This caramelization seals in juices and adds an irresistible brown crust. Once all the pieces are browned, transfer them atop the vegetables in your crockpot.
Step 4: Sauté Mushrooms and Onions
After searing the beef, lower the heat to medium and add more olive oil if needed. Toss the chopped onions and mushrooms into the same pan and sauté for 3-5 minutes, allowing the mushrooms to brown lightly and onions to soften. This step elevates the dish’s earthy flavor and aromatic profile.
Step 5: Combine Ingredients in Crockpot
Next, pour the sautéed onions and mushrooms over the meat and veggies in the crockpot. Add the tomato paste, beef broth, red wine, dried oregano, thyme, minced garlic, balsamic vinegar, Worcestershire sauce, along with a pinch of salt and pepper to taste. Gently stir everything in to meld the flavors before the slow cooking journey begins.
Step 6: Cook Low and Slow
Set your slow cooker on low and let it work its magic for 7-8 hours. The long, gentle cooking makes the beef incredibly tender, the vegetables melt-in-your-mouth soft, and the broth rich and inviting. This wait is worth every drool-worthy minute.
Step 7: Thicken and Finish
About 30 minutes before serving, whisk together the corn starch and cold water until smooth and slowly pour this slurry into the crockpot while stirring. The stew will begin to thicken beautifully as it sits. Finally, stir in a tablespoon of butter to add a silky richness that coats every ingredient perfectly before you dive in.
How to Serve Slow Cooker Beef Stew With Mushrooms Recipe
Garnishes
Fresh chopped parsley or a sprinkle of thyme leaves add a lovely burst of color and brightness on top of your stew, balancing its deep, hearty flavors. Feel free to add a swirl of sour cream or a dusting of cracked black pepper for extra indulgence.
Side Dishes
This stew is fantastic served alongside a crusty loaf of bread or warm dinner rolls, perfect for soaking up all those savory juices. A simple green salad or steamed green beans lighten the meal and add freshness to your plate without stealing the spotlight.
Creative Ways to Present
For a cozy dinner party, ladle the stew into individual rustic bread bowls—edible and charming! Another option is to serve the stew over creamy mashed potatoes or buttery egg noodles to transform it into a hearty entrée that impresses with every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stew into airtight containers and store in the refrigerator. It will stay fresh for up to 3-4 days, making it an ideal make-ahead meal or a ready-to-go dinner after a busy day.
Freezing
This Slow Cooker Beef Stew With Mushrooms Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. Freeze for up to 3 months for a comforting meal you can thaw and enjoy anytime.
Reheating
Reheat your stew gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Alternatively, microwave single servings, covering loosely to keep moisture in and stirring halfway through for even heat distribution.
FAQs
Can I use other types of mushrooms?
Absolutely! While white mushrooms work beautifully here, cremini or baby bella mushrooms add a deeper, earthier flavor that complements the beef stew perfectly.
Do I need to brown the beef before slow cooking?
While you could skip this step, searing the beef is worth the extra effort because it locks in juices and creates a richer flavor base through caramelization.
Can I make this stew in a regular pot instead of a slow cooker?
Yes, you can simmer the stew on the stovetop over low heat for about 3-4 hours, ensuring the beef becomes tender and the flavors meld beautifully, but slow cooking requires less hands-on time.
Is red wine necessary for this recipe?
The red wine adds complexity and a subtle fruity tang, but you can substitute with an equal amount of beef broth if you prefer an alcohol-free version.
How do I prevent the potatoes from getting mushy?
Cutting the potatoes into larger chunks and adding them at the beginning allows them to cook thoroughly but stay intact after hours of slow cooking. Using baby Yukon gold potatoes helps because they hold their shape well.
Final Thoughts
This Slow Cooker Beef Stew With Mushrooms Recipe is a true hug in a bowl—rich, flavorful, and effortlessly simple to prepare. Whether you’re feeding a crowd or treating yourself to a cozy night in, this stew promises to please every time. I can’t wait for you to try it and make it one of your go-to comfort meals!
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Slow Cooker Beef Stew With Mushrooms Recipe
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Stew with Mushrooms is a hearty and comforting dish perfect for a cozy meal. Tender chunks of boneless beef chuck are seared for a rich crust, then slow-cooked with carrots, Yukon gold potatoes, white mushrooms, and aromatic herbs in a savory broth enriched with red wine, tomato paste, and Worcestershire sauce. The stew is finished with a smooth butter-infused gravy thickened with cornstarch for a luscious texture.
Ingredients
Meat and Coating
- 3 lb boneless beef chuck, trimmed and cut into 1 1/2 – 2 inch pieces
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
Vegetables
- 1 large onion, chopped
- 6–7 carrots, cut in large chunks
- 1 lb white mushrooms, sliced
- 1.5 lb baby Yukon gold potatoes
- 4–5 garlic cloves, minced
Liquids and Sauces
- 3/4 cup red wine
- 3 cups beef broth
- 1 tsp balsamic vinegar
- 1 1/2 tablespoons Worcestershire sauce
Herbs and Seasonings
- 1 tsp dried oregano
- 1 tsp dried thyme
Thickening and Finishing
- 3 tablespoons tomato paste
- 3 tablespoons cold water
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Prepare the Beef: Trim excess fat from the beef chuck and cut into 1 1/2 to 2 inch pieces if not already done. Place the beef pieces into a large ziplock bag and add the flour, salt, and pepper. Seal the bag and shake well to evenly coat all the beef pieces with the flour mixture.
- Sear the Beef: Heat olive oil in a pan over medium-high heat until shimmering. Working in batches, sear the beef pieces for about 2 minutes on each side, creating a browned, crispy exterior. Remove browned beef and place it over the carrots and potatoes in the slow cooker.
- Sauté Mushrooms and Onions: Reduce the pan heat to medium. Add chopped onion and sliced mushrooms to the pan and sauté for 3 to 5 minutes until the mushrooms are lightly browned and the onions soften. Transfer the sautéed mixture to the slow cooker on top of the beef and vegetables.
- Add Flavorings: Stir in tomato paste, beef broth, red wine, dried oregano, dried thyme, minced garlic, balsamic vinegar, Worcestershire sauce, and season with additional salt and pepper if desired into the slow cooker. Gently mix to combine all ingredients evenly.
- Slow Cook: Cover and cook on low for 7 to 8 hours, or until the beef is fork-tender and the vegetables are soft and cooked through.
- Thicken the Stew: About 30 minutes before serving, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch mixture into the slow cooker and stir well. The stew will thicken as it continues to cook.
- Finish and Serve: Stir in butter into the stew a few minutes before serving to enrich the flavor and texture. Serve hot and enjoy your comforting slow cooker beef stew with mushrooms.
Notes
- For best results, brown the beef in batches without overcrowding the pan to achieve proper searing.
- If desired, substitute baby red potatoes or other firm potatoes for Yukon gold.
- Add more or less liquid depending on your slow cooker’s size and evaporation rate.
- Leftovers taste even better the next day as flavors continue to meld.
- This stew can be made a day ahead and reheated gently on the stovetop or in the slow cooker.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
