Slow Cooker Beef and Mushroom Stew
A hearty and comforting slow cooker beef and mushroom stew, perfect for a cozy meal. Tender beef chunks simmered with mushrooms, onions, and savory herbs in a rich broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste
2 medium carrots, peeled and sliced
2 stalks celery, sliced
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a shallow bowl and lightly dredge the beef cubes in the flour, shaking off excess.
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5 minutes until they release their moisture and start to brown.
Transfer the onion, garlic, and mushroom mixture to the slow cooker.
Add the beef broth, tomato paste, dried thyme, dried rosemary, bay leaf, sliced carrots, and sliced celery to the slow cooker. Stir to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf and adjust seasoning with salt and black pepper as needed.
Serve the stew hot, garnished with chopped fresh parsley.