Slow Cooker Beef Stew with Mushrooms
Your kitchen will be filled with an amazing aroma while this Slow Cooker Beef Stew with Mushrooms simmers its way to deliciousness. The depth of flavor makes a restaurant-worthy dish!
If you need a fix it and forget it dinner, this Crockpot Beef Stew is a definite winner!
Why You Must Make
- It’s made in a slow cooker, so it will cook on its own all day long.
- The meat and onions were browned before adding to the slow cooker, adding extra flavor that doesn’t happen if you use the crockpot alone.
- Chuck roast would be tough if you grilled it like a steak, but with slow cooking, it becomes fork-tender and delicious!
The end of December brought bitterly cold temperatures, and this slow cooker beef stew with mushrooms was a tasty way to warm up from the inside out! And boy, did it hit the spot with layers of flavor from the browned beef, sauteed aromatics, red wine, and earthy mushrooms.
A crockpot beef stew recipe will fill your kitchen with an amazing aroma with very little effort. This stew is the epitome of comfort food!
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Have you ever had a slow cooker meal that was bland? Where no flavors stood out, but instead, all fell short? Well, I’ve instituted a couple of steps that ensure this beef stew will knock your socks off.
- Season your beef before browning. Salt is a flavor enhancer and it should be layered. Only adding salt right before serving will not be as effective.
- Brown your beef before adding it to the slow cooker. It’s the Maillard reaction that translates to more flavor in your final product.
- Alcohol is also a flavor enhancer. I added red wine to this recipe. Most of the alcohol will evaporate during the long cooking time, so it’s OK to feed this stew to children.
- I also browned the onions and cooked the garlic before adding them to the slow cooker. The caramelization (again, the Maillard reaction) could not happen without this extra step.
- A double dose of mushrooms helped up the “meaty” taste of this hearty beef stew.
- Use quality ingredients. I found organic carrots that tasted like the garden carrots of my childhood. Plus, I purchased the top-of-the-line beef, a Certified Angus Beef® chuck roast, and cut it into stew meat.
Frequently Asked Questions
Stew meat is any meat cut in cubes that can be cooked in a liquid over low heat for a long period of time until very tender. Precut stew meat is almost exclusively beef.
Stew meat must be relatively lean with lots of collagen-filled connective tissue which melts away as the beef cooks. Marbling is also desired for good flavoring.
You May Also Like:
- Slow-Cooker Copycat Chipotle Barbacoa from Foodie with Family
- Slow Cooker Beef Tips and Gravy from Wishes and Dishes
- Slow Cooker Chicken Chili from Spend with Pennies
- Best Fall Crockpot Recipes
- And if you don’t have time to wait, try this Instant Pot Beef Stew!
- More Beef Recipes
- Entree Recipes
Crockpot Beef Stew with Mushrooms
Your kitchen will be filled with an amazing aroma while this Slow Cooker Beef Stew with Mushrooms simmers its way to deliciousness.
- 3 1/2 pound chuck roast, trimmed of fat and cut into 1-inch pieces to make about 2 pounds stew meat
- 1/4 cup flour, I use Wondra
- 1+ teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2-4 tablespoons olive oil
- 10 ounces pearl onions, tough exterior skin removed
- 3 cloves of garlic, minced
- 1 pound carrots, trimmed, peeled and cut into chunks
- 8 ounces button mushrooms, cut in half
- 5 ounces sliced shiitake mushrooms
- 1 cup good quality beef broth
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- Add meat to a large ziptop bag. Add flour, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground pepper, and thyme. Shake bag to coat all meat pieces with flour.
- Heat 2 tablespoons of oil in a large pan and sear all sides of the chuck pieces. Add about half to the pan at a time, so pieces have room to brown. Add more olive oil to brown the rest of the meat, if needed.
- Place the browned meat in a 5-quart slow cooker.
- In the pan where you cooked the beef, add onions and cook until browned. Add another tablespoon of olive oil if needed. Add garlic and saute until fragrant. Add to crockpot along with carrots and mushrooms.
- Whisk together, beef broth, tomato paste, and wine. Pour into the slow cooker and gently mix to combine.
- Cover and cook on low for about 8 hours or until meat is tender and shreds easily.
- Remove meat and vegetables to a serving platter.
- Skim fat from the juices, then add to a saucepan and reduce to 1 1/2-2 cups. Check for seasoning and add more salt and/or pepper if needed. Drizzle meat and vegetables with sauce.
Chuck roast is the best cut of beef for stew, but the pint cut brisket and bone-in short ribs are alternatives.
Amount Per Serving: Calories: 966Total Fat: 56gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 294mgSodium: 812mgCarbohydrates: 22gFiber: 5gSugar: 8gProtein: 94g
Calories listed are with untrimmed chuck roast.
19 Comments on “Slow Cooker Beef Stew with Mushrooms”
Like your recipe, wine makes the sauce rich and DELICIOUS! Thanks for your sharing. Can’t wait to go home and make it for my little boy !!!
We are total suckers for beef stew. It’s perfect made in the slow cooker. Effortless, tender, and DE-licious!
These look absolutely scrumptious! These are a perfect game day food. I really love it.
This looks so good I would eat it on 4th of July!
It’s freeeeeezing here in NC! I told myself that I’m from Wisconsin and I’m not a wimp but it did not help. I think I need a pot of this stew to warm me up, it would be such an amazing dinner on a chilly January evening!
This stew looks absolutely heavenly! I can just imagine coming home from a difficult day to the wonderful aromas wafting through the house! I use a product called Microyo to give eat a gorgeous sear (apparently liquid margarine does the same, it just grosses me out). When JT makes his infamous Bœuff Bourguignon, he always adds the button mushrooms near the end of the cooking time so they are still quite succulent. I haven’t had a carrot that knocked my socks off in a very long time, the carrots you found sound wonderful, will have to keep my eyes open for some like that. Your tips for boosting flavour are excellent, particularly salting throughout the process. Using a good quality salt is also key. Can’t wait to try this recipe.
That stew looks PERFECT! I like your tips for ensuring flavor. I actually have had many a slow cooker meal that tasted bland and just sort of “nothing.” Your browning technique and ‘shrooms and red wine are going to ensure this one is fantastic!
This stew looks really delicious Liz – so tender and flavorful. We love stew this time of year and love that this can be made in the slow cooker. Thanks for sharing!
Liz, you’ve got me craving beef stew! It’s been quite a while since I’ve made some and your recipe looks comforting and perfect! I’m sure it smelled amazing while it was simmering 🙂
10 minutes of prep?!? Now you’re talking my language!! Can’t wait to try this!!
What an incredible beef stew Liz. Love that you doubled up on the mushrooms. Though my boys would take issue with that, LOL. Certified Angus Beef is the way to go…. I must make this. The red wine gives real depth to the flavor. Happy New Year my friend, may it bring joy, health and peace to you and your family. And may the renovations go quickly! XO
Sounds nice and hearty and warming, we had a crazy snow day yesterday:@)
Beef stew is such a classic! Plus, anything in the slow cooker is a win for me. Looks great, Liz!!
That stew would be perfect for these extreme cold days!!! I love your tips for enhancing the flavours.
I have been all about the slow cooker since fall. I have yet to make something like this so going on my list. Great stew,
This is the perfect recipe for a cold day like today! Great stick to your ribs meal!
Now thats my kind of comfort food in a bowl… looks perfect for this chilling weather!
Even though I don’t eat red meat, I always asked for beef stew for my birthday dinner when I was growing up. I LOVED the veggies. This post has me feeling nostalgic and I think I need to make beef stew for dinner soon. I still love the veggies 🙂
Gosh..look at those beef pieces…so succulent and tender!