Traditional Slow Cooker Beef and Mushroom Stew

Traditional Slow Cooker Beef & Mushroom Stew

Hearty, slow-cooked comfort — perfect over mashed potatoes or egg noodles.

Slow Cooker Beef & Mushroom Stew

• Prep Time: 15 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: 7.5–8.5 hours
• Servings: 6
• Calories: 400 kcal per serving

Ingredients

• 2 lbs beef stew meat, cut into 1-inch pieces
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 tbsp tomato paste
• 1/4 cup flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Fresh parsley, chopped, for garnish

Directions

1. Sear Beef: Season beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear beef until browned, about 5 minutes. Transfer to the slow cooker.
2. Sauté Onions & Garlic: In the same skillet, add onions and garlic; cook 2–3 minutes until softened. Transfer to the slow cooker.
3. Add Mushrooms & Seasonings: Add mushrooms, beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary to the slow cooker. Stir to combine.
4. Thicken Stew: Whisk flour with about 1/2 cup water in a small bowl to make a slurry, then add it to the slow cooker and stir to distribute.
5. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours until the beef is tender.
6. Serve: Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Tips: For deeper flavor, deglaze the skillet with a splash of beef broth after searing the beef and add those browned bits to the slow cooker. If you prefer a thicker gravy, stir in an extra flour slurry near the end of cooking.