Slow Cooker Beef and Mushroom Stew

Description:

Warm, hearty, and full of rich flavors, this Slow Cooker Beef and Mushroom Stew is the ultimate comfort food. Tender chunks of beef, earthy mushrooms, and aromatic vegetables come together in a savory broth that’s perfect for cozy evenings. Serve it over mashed potatoes, rice, or with crusty bread.

Ingredients:

For the Stew:

• 2 lbs (900g) beef stew meat, cut into bite-sized chunks
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or portobello)
• 3 large carrots, cut into chunks
• 3 celery stalks, sliced
• 3 cups beef broth
• ½ cup dry red wine (optional, or substitute with additional broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Optional Ingredients:

• 1 cup baby potatoes, halved
• ½ cup frozen peas (added at the end of cooking)
• Fresh parsley for garnish

Instructions:

1. Prep the Beef:

1. In a bowl, toss the beef chunks with flour, salt, and black pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides (about 2–3 minutes per side). Transfer to the slow cooker.

2. Sauté the Vegetables:

1. In the same skillet, add a little more oil if needed and sauté the onions, garlic, and mushrooms until softened and lightly golden (about 5 minutes).
2. Add the tomato paste and cook for 1–2 minutes, stirring frequently. Transfer the mixture to the slow cooker.

3. Assemble the Stew:

1. Add carrots, celery, potatoes (if using), beef broth, wine (if using), thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker. Stir to combine.
2. Cover and cook on low heat for 7–8 hours or high heat for 4–5 hours, until the beef is tender and the vegetables are cooked through.

4. Final Touches:

1. If using frozen peas, stir them in during the last 15 minutes of cooking.
2. Discard bay leaves and adjust seasoning with additional salt and pepper, if needed.

5. Serve and Enjoy:

1. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
2. Pair with your favorite sides like mashed potatoes, crusty bread, or buttered noodles.

Tips for Success:

• For extra flavor, deglaze the skillet with a splash of red wine or beef broth after sautéing the vegetables and pour it into the slow cooker.
• If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the stew during the last 30 minutes of cooking.
• Make it ahead! This stew tastes even better the next day as the flavors develop.

Recommendations:

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freeze in individual portions for up to 3 months for easy meal prep.

Nutrition (per serving, approximate):

• Calories: ~350
• Protein: 30g
• Fat: 12g
• Carbohydrates: 25g
• Fiber: 5g

This Slow Cooker Beef and Mushroom Stew is a no-fuss meal that’s sure to please the whole family with its rich flavors and tender textures. A true comfort classic!