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Hearty Slow-Cooked Beef and Mushroom Stew

Slow-cooked beef and mushroom stew

Alison
Slow-cooked beef and mushroom stew is a delicious, hearty dish packed with deep flavors. Easy to make, perfect for family dinners and leftovers!
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Savory
Cuisine American, Comfort Food
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Beef:

  • 3 lb boneless beef chuck trimmed and cut into 1½ - 2 inch pieces
  • ¼ cup flour optional for coating
  • 1 tsp salt
  • ½ tsp black pepper

For the Vegetables:

  • 6-7 carrots cut into large chunks
  • 1 lb white mushrooms sliced
  • 1½ lb baby Yukon gold potatoes or regular potatoes, quartered

For the Broth & Seasonings:

  • 3 cups beef broth low or no sodium
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 4-5 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tbsp tomato paste
  • Salt and pepper to taste

For Thickening (optional):

  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp butter optional for richness

Instructions
 

Prepare the Beef:

  • Trim excess fat from the beef chuck and cut into 1½ to 2-inch cubes.
  • In a ziplock bag, season the beef with salt, pepper, and flour (optional). Shake to coat evenly.

Prep the Vegetables:

  • Chop the carrots into thick slices, and quarter the potatoes (leave baby Yukon potatoes whole).
  • Place the carrots and potatoes at the bottom of the slow cooker.

Sear the Beef:

  • Heat olive oil in a skillet over medium-high heat.
  • Sear the beef cubes in batches for 2 minutes per side until golden brown.
  • Transfer the browned beef into the slow cooker over the vegetables.

Sauté the Aromatics:

  • In the same skillet, reduce heat to medium. Sauté the onions and mushrooms for 3-5 minutes until lightly browned.
  • Transfer the onions and mushrooms to the slow cooker.

Build the Broth:

  • Add tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, garlic, thyme, oregano, salt, and pepper to the slow cooker.
  • Stir gently to combine the ingredients.

Slow Cook:

  • Cover and cook on LOW for 7-8 hours or HIGH for 4-6 hours until the beef is fork-tender and the vegetables are soft.

Thicken the Broth:

  • Mix cornstarch and cold water to create a slurry. About 30 minutes before serving, add this mixture to the stew and stir to thicken.
  • Let it cook for the final 30 minutes. Stir in butter for a richer finish

Notes

  • Leftovers: The stew tastes even better the next day, so it's perfect for meal prep.