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

Scale

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

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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