Introduction:
A slow cooker stew is one of the best ways to turn simple ingredients into something deeply comforting. This
Traditional Slow Cooker Beef and Mushroom Stew is rich, hearty, and full of cozy flavor—tender chunks of beef,
earthy mushrooms, carrots, and potatoes simmered slowly in a savory broth until everything tastes like it’s been cooking
all day (because it has).
The slow cooker does all the heavy lifting here. You get melt-in-your-mouth beef, vegetables that stay tender without turning
to mush, and a thick, gravy-like stew base that’s perfect with crusty bread. It’s a set-it-and-forget-it dinner that feels
like homemade comfort at its best.
Whether you’re meal prepping for the week, feeding a family, or just craving a classic cold-weather dinner, this stew is a
reliable recipe you’ll come back to again and again.
Ingredients:
For the stew:
- 2 lb (900g) beef chuck roast, cut into 1 1/2-inch cubes
- 1 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour (for coating beef) OR 2 tbsp cornstarch (for gluten-free)
- 2 tbsp olive oil (for browning, optional but recommended)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups mushrooms, sliced (cremini or button)
- 3–4 carrots, sliced thick
- 3–4 potatoes, peeled and cubed (Yukon gold or russet)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 2 bay leaves
For the cooking liquid:
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional, adds depth)
- 1/2 cup red wine (optional, replaces part of broth)
For thickening at the end:
- 2 tbsp cornstarch
- 2 tbsp cold water
Optional garnish:
- Chopped parsley
- Extra black pepper
Instructions:
- Season and coat the beef.
Pat beef dry with paper towels. Season with salt and pepper, then toss with flour (or cornstarch) to lightly coat. - Brown the beef (recommended).
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