This Traditional Slow Cooker Beef and Mushroom Stew is a classic comfort dish designed for effortless, all-day cooking. Tender beef cubes simmer slowly in a rich, savory broth alongside earthy mushrooms, fragrant garlic, and aromatic onions. The long, low cooking time allows the flavors to deepen and meld into a hearty stew that is both warming and satisfying. Ideal for busy weeknights, cold-weather meals, or make-ahead prepping, this stew offers simplicity, reliability, and timeless homestyle flavor.

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Ingredients

Main Ingredients

• 2 lbs beef stew meat, cut into 1-inch pieces

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 3 cups beef broth

Optional Add-Ins

(If you want a fuller stew)

• 2 medium carrots, sliced

• 2 celery stalks, chopped

• 1 tablespoon tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• 1 tablespoon Worcestershire sauce

• 2 tablespoons flour or cornstarch (for thickening)

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Step-by-Step Instructions

1. Season and Brown the Beef

Season the beef cubes generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the beef in batches until browned on all sides; avoid overcrowding the pan.
This step adds deep flavor to the stew.
Transfer the browned beef to the slow cooker.

2. Sauté the Aromatics

In the same skillet, add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the mixture to the slow cooker.

3. Add the Mushrooms and Remaining Ingredients

Add the sliced mushrooms to the slow cooker.
Pour the beef broth over the mixture.
If using optional ingredients (tomato paste, herbs, carrots, celery, Worcestershire sauce), add them now.
Stir gently to combine.

4. Slow Cook

Cover and cook:

• Low: 7–8 hours

• High: 4–5 hours
  Cook until the beef is fork-tender and the flavors have fully developed.

5. Thicken the Stew (Optional)

If you prefer a thicker consistency:
Mix 2 tablespoons of flour or cornstarch with ¼ cup water to make a slurry.
Stir the slurry into the stew during the last 20–30 minutes of cooking.

6. Taste and Adjust

Before serving, taste and adjust seasoning with additional salt and pepper as needed.

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Tips, Variations & Storage

Tips

• Browning the beef is optional but highly recommended for richer flavor.

• Use low-sodium broth to control the salt level.

• Add chopped potatoes directly to the slow cooker if you want a complete one-pot meal.

Variations

• Red Wine Version: Replace 1 cup of beef broth with dry red wine.

• Herb Boost: Add fresh thyme or rosemary during the last hour of cooking.

• Creamier Stew: Stir in ½ cup heavy cream or sour cream before serving.

• Mushroom Upgrade: Use a mix of cremini, shiitake, and portobello for deeper flavor.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months.

• Reheat: Warm in a saucepan over medium heat or microwave until steaming hot.

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Pairings

Side Dishes

• Mashed potatoes

• Buttered egg noodles

• Crusty bread or garlic toast

• Steamed green beans or roasted carrots

Wine Pairing

• Dry red wines such as Cabernet Sauvignon, Merlot, or Syrah complement the rich beef flavors.

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Quick Info

• Prep Time: 15 minutes

• Cook Time: 7–8 hours (slow cooker)

• Total Time: About 8 hours

• Servings: 6

• Cuisine: American / Comfort Food

• Method: Slow Cooker