🥩 Slow Cooker Beef & Mushroom Stew

 

🥩 Slow Cooker Beef & Mushroom Stew

If you love the kind of meal that warms your soul and fills your kitchen with the most amazing aroma — this Slow Cooker Beef & Mushroom Stew is about to become your new favorite comfort food.

Juicy chunks of beef simmered low and slow with earthy mushrooms, onions, and herbs in a savory, wine-infused broth… it’s the kind of recipe that feels fancy but takes almost no effort. Just toss everything in your slow cooker and let it work its magic!

💡 Perfect for chilly nights, Sunday dinners, or easy make-ahead meals that taste even better the next day.

⭐ Why You’ll Love This Recipe

Rich & hearty: Melt-in-your-mouth beef in a flavorful gravy.

Effortless: The slow cooker does all the work.

Versatile: Great with mashed potatoes, rice, or crusty bread.

Make-ahead friendly: Tastes even better the next day.

🥩 Ingredients

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2 lbs beef stew meat (chuck roast, cut into 1½-inch cubes)

2 tbsp olive oil

Salt & pepper to taste

1 medium onion, diced

3 cloves garlic, minced

16 oz cremini or white mushrooms, halved

2 cups beef broth

1 cup dry red wine (optional but highly recommended)

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

2 tbsp cornstarch + 3 tbsp water (for thickening)

Fresh parsley, chopped (for garnish)

🍲 Instructions

Sear the beef: Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches until golden on all sides.

Load the slow cooker: Add the seared beef, onions, garlic, and mushrooms.

Make the sauce: In a bowl, whisk together beef broth, wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the beef and veggies.

Cook low & slow:

Low for 7–8 hours, or

High for 3½–4 hours,

until beef is tender and the broth is rich and flavorful.

Thicken the stew: Mix cornstarch and water, stir into the slow cooker, and cook another 20–30 minutes until the sauce thickens slightly.

Serve & enjoy: Sprinkle with chopped parsley and serve hot with mashed potatoes, rice, or crusty bread.

🍄 Pro Tips

No wine? Replace it with extra broth plus 1 tbsp balsamic vinegar.

Want extra depth? Add ½ tbsp soy sauce or a splash of balsamic at the end.

Storage: Keeps up to 4 days in the fridge or 2 months in the freezer.

❤️ Serving Ideas

Over creamy mashed potatoes 🥔

With egg noodles or rice 🍚

Beside a slice of warm garlic bread 🥖