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Slow Cooker Beef Stew with Mushrooms

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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!

Slow cooker beef stew with mushrooms in a casserole dish

Slow Cooker Beef Stew with Mushrooms

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!

Slow Cooker Beef Stew with Mushrooms in a white bowl

Serve this Slow Cooker Beef Stew with Mushrooms with:

Tips for the Best Crockpot Beef Stew

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 steps that ensure this beef stew will knock your socks off.

  • Brown your beef before adding it to the slow cooker. It’s the Maillard reaction that translates to more flavor in your final product.
  • 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.
  • 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.

Slow cooker beef stew with mushrooms in a white soup bowl

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Slow Cooker Beef Stew with Mushrooms | Marvelous comfort food where the crock pot does most of the work!

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.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 6


  • 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 that 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 crock pot along with carrots and mushooms.

Whisk together, beef broth, tomato paste and wine.  Pour into 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 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.

Nutrition Information:



Serving Size:


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.


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19 comments on “Slow Cooker Beef Stew with Mushrooms”

  1. Gosh..look at those beef pieces…so succulent and tender!

  2. 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 🙂

  3. Now thats my kind of comfort food in a bowl… looks perfect for this chilling weather!

  4. This is the perfect recipe for a cold day like today! Great stick to your ribs meal!

  5. 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,

  6. That stew would be perfect for these extreme cold days!!! I love your tips for enhancing the flavours.

  7. Beef stew is such a classic! Plus, anything in the slow cooker is a win for me. Looks great, Liz!!

  8. Sounds nice and hearty and warming, we had a crazy snow day yesterday:@)

  9. 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

  10. 10 minutes of prep?!? Now you’re talking my language!! Can’t wait to try this!!

  11. 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 🙂

  12. 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!

  13. 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!

  14. 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.

  15. 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!

  16. This looks so good I would eat it on 4th of July!

  17. These look absolutely scrumptious! These are a perfect game day food. I really love it.

  18. We are total suckers for beef stew. It’s perfect made in the slow cooker. Effortless, tender, and DE-licious!

  19. 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 !!!

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