Crock Pot Beef And Mushrooms

This Crock Pot Beef and Mushrooms recipe is a hearty and flavorful dinner, which includes tender beef stew meat and savory sliced mushrooms. It’s a classic, foolproof recipe, ready in about 8 hours and 25 minutes.

Crock Pot Beef and Mushrooms Ingredients

• 2 tablespoons oil
• 3 pounds beef stew meat, cut into 1-inch pieces
• 1 1/2 cups beef stock
• 2 cups sliced mushrooms
• 1 onion, peeled and diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme leaves
• Salt and pepper to taste
• 3 tablespoons cornstarch
• 1/4 cup finely chopped fresh parsley (optional)

How To Make Crock Pot Beef and Mushrooms

1. Sear the beef: Heat oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
2. Add vegetables and seasoning: Add mushrooms, diced onion, Worcestershire sauce, onion powder, garlic powder, thyme, salt, and pepper to the slow cooker.
3. Pour in broth: Add beef stock and stir everything together.
4. Slow cook the beef: Cover and cook on high for 4 hours or low for 8 hours, until beef is tender.
5. Thicken the sauce: Mix cornstarch with 3 tablespoons of water, then stir it into the slow cooker. Cook uncovered for 10–15 minutes until the sauce thickens.
6. Garnish and serve: Sprinkle with chopped parsley before serving, if desired.

Recipe Tips

• Do I have to sear the beef first?
  It’s optional, but searing enhances the flavor and texture of the beef.
• Can I use a soup mix instead of seasonings?
  Yes, one packet of onion soup mix can replace the onion powder, garlic powder, and thyme.
• How to make the sauce thicker:
  Stir in a cornstarch slurry at the end and let it simmer uncovered until thickened.
• Can I cook it overnight?
  Yes, use the low setting and make sure your slow cooker has a keep-warm function.
• What cut of beef works best?
  Use beef stew meat or chuck roast cut into 1-inch cubes for the best results.

What To Serve With Beef and Mushrooms

This rich and savory dish pairs perfectly with:

• Mashed potatoes
• Buttered egg noodles
• Rice pilaf
• Roasted carrots
• Steamed green beans

How To Store Beef and Mushrooms

Refrigerate: Store in an airtight container in the fridge for up to 2 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.

Beef and Mushrooms Nutrition Facts

• Calories: 302 kcal
• Protein: 40g
• Fat: 12g
• Carbohydrates: 6g
• Sugar: 2g
• Fiber: 1g
• Sodium: 215mg

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

FAQs

Can I make this recipe in an Instant Pot?
Yes, use the sauté function to brown the beef, then pressure cook on high for 35 minutes with a natural release.

What mushrooms are best for this dish?
Cremini, white button, or baby bella mushrooms all work well.

How to make this dairy-free?
This recipe is naturally dairy-free—no substitutions needed.

Why is my beef not tender?

Make sure to cook it long enough on low, and use a cut like chuck roast that breaks down well during slow cooking.

Try More Recipes:

• Crock Pot Beef And Potatoes
• Crock Pot Beef And Mushroom Stew
• Crock Pot Beef And Egg Noodles

Crock Pot Beef And Mushrooms

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

10

minutes

Calories

302

kcal

A savory slow cooker beef dish simmered with mushrooms, onions, and rich broth for a comforting, fuss-free meal.

Ingredients

• 2 tablespoons oil
  

• 3 pounds beef stew meat, cut into 1-inch pieces
  

• 1 1/2 cups beef stock
  

• 2 cups sliced mushrooms
  

• 1 onion, peeled and diced
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon onion powder
  

• 1 teaspoon garlic powder
  

• 1 teaspoon dried thyme leaves
  

• Salt and pepper to taste
  

• 3 tablespoons cornstarch
  

• 1/4 cup finely chopped fresh parsley (optional)

Directions

• Heat oil in a skillet and sear beef in batches. Transfer to slow cooker.
  
• Add mushrooms, onion, Worcestershire sauce, seasonings, and herbs.
  
• Pour in beef stock and stir.
  
• Cook on low for 8 hours or high for 4 hours.
  
• Mix cornstarch with water and stir in. Cook uncovered 10–15 minutes to thicken.
  
• Garnish with parsley and serve.