Heat olive oil in a skillet over medium-high heat. Brown beef in batches, 2–3 minutes per side.
Transfer browned beef to the slow cooker.
(This step adds deep flavor, but you can skip it if you’re short on time.)
In the same skillet, sauté onions for 2 minutes, then add garlic and cook 30 seconds.
Add mushrooms and cook 3–4 minutes until they release some moisture.
Transfer everything to the slow cooker.
Add carrots and potatoes to the slow cooker. Stir in tomato paste, thyme, rosemary, and bay leaves.
Pour in beef broth, Worcestershire sauce, soy sauce (optional), and red wine (optional).
Stir gently to combine.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours,
until beef is very tender and vegetables are cooked through.
Mix cornstarch with cold water to make a slurry. Stir into the stew.
Cover and cook on HIGH for 10–15 minutes until thickened.
Remove bay leaves. Taste and adjust seasoning.
Serve hot with parsley on top.
Serving and Storage:
Serve this beef and mushroom stew with crusty bread, buttered rolls, or over mashed potatoes for the ultimate comfort meal.
It also pairs beautifully with steamed green beans or a crisp salad to balance the richness.
Storage: Refrigerate in an airtight container for up to 4 days.
Stew often tastes even better the next day.
Freezing: Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of broth if needed.
Tips:
- Choose chuck roast: It becomes tender and flavorful with long slow cooking.
- Brown for best flavor: Searing beef adds depth you can’t get from slow cooking alone.
- Cut veggies thick: Larger pieces hold up better in the slow cooker.
- Don’t skip bay leaves: They add classic stew flavor—just remove before serving.
- Thicken at the end: Cornstarch slurry gives a glossy stew texture without clumps.
Variations:
- More mushrooms: Double mushrooms for an extra earthy flavor.
- Herb twist: Add fresh thyme and rosemary near the end for a brighter finish.
- Root veggie mix: Add parsnips, turnips, or sweet potatoes.
- Stout stew: Replace red wine with dark beer for a deeper, malty flavor.
- Creamy version: Stir in 1/2 cup sour cream at the end (heat low) for a creamy stroganoff vibe.
Tips:
- Avoid mushy potatoes: Yukon gold hold shape better than russet in long cooking.
- Keep salt in check: If using soy sauce, taste before adding more salt at the end.
- Brighten the flavor: Add a splash of vinegar or lemon juice right before serving.
- Meal prep win: Portion into containers for easy lunches all week.
Conclusion:
Traditional Slow Cooker Beef and Mushroom Stew is a timeless comfort food—rich, hearty, and incredibly satisfying.
With tender beef, savory mushrooms, and a thick, flavorful broth, it’s the kind of meal that warms you from the inside out.
Make it once, and it’ll quickly become one of your go-to slow cooker recipes for cozy dinners and easy meal prep.
FAQ:
Can I skip browning the beef?
Yes. The stew will still be good, but browning adds deeper flavor. If you’re short on time, it’s okay to skip.
What mushrooms work best?
Cremini (baby bella) add more flavor than white button mushrooms, but both work well. A mix is great too.
How do I make the stew thicker?
Use a cornstarch slurry at the end, or mash a few potatoes in the stew to naturally thicken the broth.
Can I add peas?
Yes—stir in frozen peas during the last 10–15 minutes so they stay bright and tender.
How do I know the beef is done?
It’s done when it’s fork-tender and easy to pull apart. If it’s still chewy, it needs more time.
