This traditional slow cooker beef and mushroom stew is the kind of comforting meal that quietly simmers in the background while you go about your day, filling your kitchen with a rich, savory aroma. Tender pieces of beef are slowly cooked with onions, garlic, and mushrooms in a deeply flavored broth enhanced with Worcestershire sauce, tomato paste, and fragrant dried herbs. The result is a hearty, velvety stew that feels both rustic and satisfying, perfect for serving over creamy mashed potatoes or a bed of buttered egg noodles.
Because this is a slow cooker recipe, most of the work happens at the beginning: searing the beef, sautéing the aromatics, and building flavor in stages before everything goes into the pot. Once that’s done, time and gentle heat do the rest, transforming simple ingredients into a rich, comforting dish.
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
Instructions
- Prepare and season the beef
Pat the 2 pounds of beef stew meat dry with paper towels to remove any excess moisture; this helps it brown better in the pan. Place the beef in a large bowl or directly on a plate and season generously with salt and pepper on all sides. Toss or turn the pieces so that the seasoning is evenly distributed. - Sear the beef for maximum flavor
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the seasoned beef in a single layer, working in batches if needed to avoid overcrowding the pan. Let the beef sear without moving it too much for the first couple of minutes so it can develop a deep brown crust. Turn the pieces occasionally and continue cooking for about 5 minutes total, or until the beef is nicely browned on most sides.
Once browned, transfer the beef directly into the slow cooker, making sure to scrape any browned bits that might cling to the pan along with the meat, as they hold a lot of flavor. - Sauté the onions and garlic
In the same skillet, with the remaining fat and browned bits still in the pan, add the diced onion. If the pan looks too dry, you can add a very small splash of beef broth from the measured 3 cups, just enough to loosen the fond (the browned bits) from the bottom. Cook the onion over medium heat, stirring often, for 2–3 minutes until it begins to soften and turn translucent.
Add the minced garlic and cook for another 30–60 seconds, stirring constantly to make sure it doesn’t burn. The garlic should become fragrant but not brown. Once the onions and garlic are softened, transfer them to the slow cooker, spreading them over the seared beef. - Add mushrooms and build the braising liquid
Add the 8 ounces of sliced mushrooms to the slow cooker, distributing them evenly over the beef and onion mixture. Pour in the 3 cups of beef broth and the 1/4 cup of Worcestershire sauce. Add the 2 tablespoons of tomato paste, then sprinkle in the dried thyme and dried rosemary.
Using a spoon or spatula, gently stir the contents of the slow cooker so that the tomato paste dissolves into the broth and the herbs are evenly dispersed. Make sure the beef pieces are mostly submerged in the liquid, as this will help them cook evenly and stay tender.
- Prepare the flour slurry to thicken the stew
In a small bowl or measuring cup, add the 1/4 cup of flour. Gradually whisk in a small amount of cool water (just enough to form a smooth, pourable mixture) until there are no lumps. The consistency should be similar to a light cream or thin batter.
Slowly pour this flour slurry into the slow cooker while stirring the stew. This will help thicken the cooking liquid as it simmers, creating a rich, slightly velvety sauce that coats the beef and mushrooms instead of remaining watery. - Slow cook until the beef is tender
Place the lid on the slow cooker and set it to cook:- On LOW for 7–8 hours, for very tender, fall-apart pieces of beef and a slow-developed flavor, or
- On HIGH for 4–5 hours, if you need the stew ready sooner but still want the meat to be nicely tender.
Avoid lifting the lid too often while it cooks, as this releases heat and can extend the cooking time. The stew is ready when the beef pieces can be easily pierced with a fork and the sauce has thickened to a stew-like consistency.
- Adjust seasoning and finish with parsley
Once the cooking time is complete, give the stew a good stir. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. If you prefer a slightly thicker consistency, you can let the stew sit uncovered on the warm setting for a few minutes, stirring occasionally, until it reaches your desired thickness.
Just before serving, sprinkle chopped fresh parsley over the top. The parsley adds a fresh, bright contrast to the rich, savory flavors of the stew. - Serve and enjoy
Serve the beef and mushroom stew hot, ladling it generously over fluffy mashed potatoes or cooked egg noodles, as suggested. The thick, flavorful sauce will soak into the potatoes or noodles, making each bite hearty and satisfying. This recipe yields about 6 servings, making it ideal for a family meal or for preparing leftovers for the week.
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