Slow Cooker Beef with Mushrooms
A hearty and flavorful slow cooker beef and mushroom stew that is perfect for a comforting meal. Tender beef is slow-cooked with mushrooms, onions, garlic, and savory herbs to create a rich and delicious dish.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and sliced mushrooms to the skillet and cook for another 4-5 minutes until mushrooms release their moisture and begin to brown.
Transfer the onion, garlic, and mushroom mixture to the slow cooker.
Add beef broth, red wine, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until the beef is tender.
About 15 minutes before serving, mix the all-purpose flour and water in a small bowl to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce. Cover and cook for an additional 15 minutes.
Remove the bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.