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 rich beef broth for a flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 medium 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 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
2 medium carrots, peeled and sliced
2 stalks celery, sliced
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add 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 diced onion and cook until softened, about 3 minutes.
Add minced garlic and sliced mushrooms, cook for another 4 minutes until mushrooms release their moisture and begin to brown.
Transfer the onion, garlic, and mushroom mixture to the slow cooker.
Add beef broth, tomato paste, dried thyme, dried rosemary, salt, black pepper, sliced carrots, and celery to the slow cooker. Stir to combine.
Cover and cook on low for 7 hours, or until beef is tender.
About 15 minutes before serving, mix all-purpose flour with cold water to create a slurry.
Stir the slurry into the slow cooker to thicken the stew.
Cover and cook on high for an additional 15 minutes until the stew has thickened.
Serve hot.