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