Crock Pot Beef And Mushroom Stew

This Crock Pot Beef and Mushroom Stew is a hearty and comforting recipe, which uses tender beef chuck and earthy mushrooms. It’s the ultimate comfort food recipe, ready in about 8 hours and 30 minutes.

Crock Pot Beef and Mushroom Stew Ingredients

• 3 lb boneless beef chuck, trimmed and cut into 1½–2 inch pieces
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 6–7 carrots, cut in large chunks
• 1 lb white mushrooms, sliced
• 1.5 lb baby Yukon gold potatoes
• 3/4 cup red wine
• 1 tsp balsamic vinegar
• 1½ tbsp Worcestershire sauce
• 4–5 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3 tbsp tomato paste
• 3 cups beef broth
• 3 tbsp cold water
• 3 tbsp corn starch
• 1 tbsp butter

How To Make Crock Pot Beef and Mushroom Stew

1. Coat the beef: If not already done, trim fat and cut beef into chunks. Place in a ziplock bag with flour, salt, and pepper. Shake to coat evenly.
2. Layer vegetables: Add chopped carrots and potatoes to the bottom of the Crock Pot.
3. Sear the beef: In a skillet over medium-high heat, add olive oil. Sear beef in batches for about 2 minutes per side until browned. Transfer to Crock Pot.
4. Sauté onion and mushrooms: Lower heat to medium. Sauté onion and mushrooms in the same skillet for 3–5 minutes until lightly browned.
5. Combine ingredients: Add onions, mushrooms, tomato paste, broth, red wine, garlic, oregano, thyme, balsamic vinegar, and Worcestershire sauce to the Crock Pot. Stir gently.
6. Slow cook: Cover and cook on low for 7–8 hours, or until beef is tender and vegetables are cooked through.
7. Thicken the stew: About 30 minutes before serving, whisk corn starch and cold water together. Stir into the stew to thicken. Add butter just before serving.

Recipe Tips

• Can I skip the red wine?
  Yes, substitute with extra beef broth if you prefer an alcohol-free version.
• How to make the stew thicker:
  Use the corn starch slurry 30 minutes before the end of cooking for a richer, thicker consistency.
• What if the meat is still tough?
  Cook longer. Chuck roast becomes more tender the longer it simmers.
• Can I cook this on high?
  You can, but low heat is recommended for the most tender results.
• Why are my vegetables mushy?
  Avoid overcooking and switch to “keep warm” once the stew is done to preserve texture.

What To Serve With Beef and Mushroom Stew

This rich stew pairs perfectly with:

• Crusty bread or dinner rolls
• A side of mashed potatoes
• A light green salad
• Roasted green beans
• Steamed broccoli

How To Store Beef and Mushroom Stew

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Beef and Mushroom Stew Nutrition Facts

• Calories: 618 kcal
• Carbohydrates: 42g
• Protein: 44g
• Fat: 29g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 1176mg
• Potassium: 1809mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 10425IU
• Vitamin C: 32mg
• Calcium: 102mg
• Iron: 7mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without searing the beef first?
Yes, but searing adds a deeper flavor and helps lock in moisture.

Can I use different vegetables?
Yes, parsnips, celery, or sweet potatoes can be added or swapped in.

Does the alcohol cook off in a slow cooker?
Not entirely. If concerned, replace the wine with more broth.

Can I use a different cut of beef?
Yes, beef stew meat or even short ribs can work well.

Try More Recipes:

• Crock Pot Beef And Egg Noodles
• Crock Pot Beef And Cabbage Stew
• Crock Pot Beef and Broccoli