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Slow Cooker Beef Stew with Mushrooms Recipe

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4.1 from 11 reviews

A hearty and flavorful slow cooker beef stew featuring tender chunks of seared beef chuck, baby Yukon gold potatoes, carrots, and sautéed mushrooms simmered in a rich broth enriched with red wine, tomato paste, and aromatic herbs. Perfect for a comforting family meal with minimal hands-on cooking.

Ingredients

Beef and Coating

  • 3 lb boneless beef chuck (trimmed and cut into 1 1/2 - 2 inch pieces, about 2 1/2 lbs. cubed beef)
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 T olive oil

Vegetables

  • 1 large onion (chopped)
  • 6-7 carrots, cut in large chunks
  • 1 lb white mushrooms (sliced)
  • 1.5 lb baby Yukon gold potatoes

Liquids and Flavorings

  • 3/4 cup red wine
  • 1 tsp balsamic vinegar
  • 1 1/2 T Worcestershire sauce
  • 4-5 garlic cloves (minced)
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 3 T tomato paste
  • 3 cups beef broth

Thickening and Finishing

  • 3 T cold water
  • 3 T corn starch
  • 1 T butter

Instructions

  1. Prepare the beef: Trim any excess fat from the beef chuck and cut it into 1 1/2 to 2 inch pieces. Place the meat in a ziplock bag and add the flour, salt, and pepper. Seal and shake well to evenly coat all pieces with the flour mixture.
  2. Sear the beef and arrange vegetables: Chop the carrots into large chunks and add them along with the baby Yukon gold potatoes to the bottom of the slow cooker. Chop the onion and slice the mushrooms, setting them aside. Heat olive oil in a skillet over medium-high heat until shimmering. Working in batches, sear the coated beef pieces for about 2 minutes per side until well browned. Transfer the beef to the slow cooker on top of the vegetables.
  3. Sauté onions and mushrooms: Reduce skillet heat to medium. Add the chopped onions and sliced mushrooms and sauté for 3-5 minutes until the mushrooms lightly brown. Then add the tomato paste, beef broth, red wine, oregano, thyme, minced garlic, salt, pepper, balsamic vinegar, and Worcestershire sauce to the skillet. Stir gently to combine and cook for a minute to blend flavors.
  4. Combine and slow cook: Pour the skillet mixture over the seared beef and vegetables in the slow cooker. Cover and cook on low for 7-8 hours, until beef is fork tender and vegetables are soft.
  5. Thicken the stew: About 30 minutes before serving, whisk together the cornstarch and cold water until smooth. Slowly add the mixture to the stew and stir to combine. The stew will thicken as it heats through.
  6. Finish and serve: Just before serving, stir in the butter until melted and well incorporated. Serve hot and enjoy your rich and comforting beef stew.

Notes

  • For best flavor, sear the beef in batches to avoid steaming.
  • You can substitute baby red potatoes for Yukon gold if preferred.
  • Adding the cornstarch slurry towards the end ensures the stew thickens without breaking down the beef or vegetables.
  • Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
  • This recipe can be adapted for a stovetop version by simmering gently in a covered pot for 2-3 hours.

Find it online: https://cozyplatter.com/slow-cooker-beef-stew-with-mushrooms-recipe/