Slow Cooker Beef and Mushroom Stew (classic)
Printed from Inclusive Kitchen — Slow Cooker Beef and Mushroom Stew
Slow Cooker Beef and Mushroom Stew is a classic dish that warms the heart and soul. This stew combines tender chunks of beef with earthy mushrooms, carrots, and potatoes, all simmered together in a rich, savory broth. The slow cooking process allows the flavors to meld beautifully, creating a dish that’s as comforting as a warm hug on a chilly day.
Historically, stews have been a staple in many cultures, providing a way to transform tougher cuts of meat into tender, flavorful meals. The slow cooker revolutionized home cooking, allowing busy families to enjoy hearty meals without spending hours in the kitchen. This classic variant of beef and mushroom stew is a nod to those traditional roots, emphasizing simplicity and comfort.
To make this dish even more delightful, consider serving it with a crusty loaf of bread for dipping. After all, what’s a stew without a little bread to soak up all that delicious broth? And if you find yourself with leftovers, don’t worry; this stew tastes even better the next day, as the flavors continue to develop. Just remember, if you’re serving it to guests, you might want to hide the leftovers—otherwise, they might just invite themselves over for dinner again!
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 8 ounces button mushrooms, sliced
- 3 medium carrots, sliced
- 4 medium yellow potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 0.25 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Begin by preparing your ingredients. Cut 2 pounds of beef chuck roast into 1-inch cubes, ensuring even pieces for consistent cooking. Chop 1 large onion, slice 8 ounces of button mushrooms, and dice 4 medium yellow potatoes.
- In a large skillet over medium-high heat, brown the beef cubes in batches for about 5-7 minutes until they are nicely seared on all sides. This step enhances the flavor of the stew, creating a rich base.
- Once browned, transfer the beef to the slow cooker. Add the sautéed beef along with the chopped onion, sliced mushrooms, sliced carrots (3 medium), and diced potatoes.
- In a separate bowl, mix together 4 cups of beef broth, 0.25 cup of soy sauce, 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir until well combined.
- Pour the broth mixture over the ingredients in the slow cooker, ensuring everything is submerged. This will help the flavors meld together as it cooks.
- Cover the slow cooker and set it to low heat. Allow the stew to cook for 8 hours, or until the beef is fork-tender. You’ll know it’s ready when the meat easily pulls apart.
- About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. This will help thicken the stew.
- Stir the cornstarch slurry into the slow cooker, mixing well. Cover and let it cook for an additional 30 minutes on high to thicken the sauce.
- Once thickened, taste the stew and adjust seasoning if necessary. You may want to add a pinch more salt or pepper depending on your preference.
- Serve the stew hot, garnished with fresh parsley if desired. Pair it with crusty bread for a complete meal that’s sure to satisfy.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well, making it perfect for meal prep.
- When reheating, add a splash of water or broth to loosen the stew, as it may thicken in the fridge. Heat gently on the stove or in the microwave.
Nutrition (per serving)
- Calories: 450
- Carbs g: 30
- Protein g: 35
- Fat g: 20
- Sugar g: 5
