Crock Pot Beef and Mushrooms
A hearty and flavorful slow-cooked beef stew with tender mushrooms, perfect for a comforting meal.
- 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 medium onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup beef broth
1/2 cup 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
Fresh parsley, chopped (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 3-4 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
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 crock pot.
Pour beef broth and red wine into the crock pot.
Add tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the crock pot. Stir to combine.
Cover and cook on low for 6 hours, or until beef is tender.
About 30 minutes before serving, mix all-purpose flour and water in a small bowl to create a slurry.
Stir the slurry into the crock pot to thicken the sauce.
Cover and cook for an additional 30 minutes.
Remove bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.