Slow Cooker Beef and Mushroom Stew

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Description:

This Slow Cooker Beef and Mushroom Stew is a hearty, comforting dish perfect for colder months or any time you’re craving a warm, filling meal. Tender chunks of beef, earthy mushrooms, and a rich, flavorful broth come together in the slow cooker to create a savory stew that’s easy to make and even easier to enjoy. The long, slow cooking process ensures the beef becomes melt-in-your-mouth tender, while the mushrooms absorb all the savory goodness. Perfect for a busy day, this stew requires minimal effort and delivers maximum flavor.

Ingredients:

  • For the Stew:
  • 2 lbs (900g) beef stew meat (chuck or round), cut into 1-2 inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups (about 6 oz) cremini or white mushrooms, sliced
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 2 cups beef broth (low-sodium)
  • 1 cup dry red wine (optional, for depth of flavor)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 tbsp cornstarch (optional, for thickening)
  • Optional Garnish:
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions:

  1. Brown the Beef (Optional but adds flavor):
  • In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat in batches, ensuring not to overcrowd the pan. Brown the meat on all sides, about 5-7 minutes per batch. Remove the beef from the skillet and transfer it to the slow cooker. This step helps to develop a deep, savory flavor.
  1. Sauté the Vegetables:
  • In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture and begin to brown. Transfer the sautéed vegetables to the slow cooker.
  1. Add the Remaining Ingredients:
  • To the slow cooker, add the carrots, potatoes, beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  1. Cook the Stew:
  • Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
  1. Thicken the Stew (Optional):
  • If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew about 30 minutes before serving. Let it cook for an additional 30 minutes on high to thicken.
  1. Finish and Serve:
  • Remove the bay leaf, taste, and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve with crusty bread or over mashed potatoes for a complete meal.

Tips for Success:

  • Beef Choice: For the best results, use a cut of beef that benefits from slow cooking, like chuck roast or round. These cuts are more affordable and become incredibly tender when cooked low and slow.
  • Don’t Skip Browning: While browning the beef is optional, it really enhances the depth of flavor in the stew. If you’re short on time, you can skip it, but the stew will have more richness if you take the extra few minutes.
  • Customize with Vegetables: Feel free to add other vegetables like parsnips, celery, or peas to the stew for variety.
  • Leftovers: This stew is even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Recommendations:

  • Pairing: Serve this stew with a side of crusty bread or buttered biscuits to soak up the delicious broth. A side salad with a light vinaigrette can also balance the richness of the stew.
  • Wine Pairing: If you’ve used red wine in the stew, a glass of the same wine pairs wonderfully with the dish. A dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel works well.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~300-350 kcal
  • Protein: 35g
  • Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 6g
  • Cholesterol: 85mg
  • Sodium: 600mg
  • Vitamin A: 120% DV (from carrots)
  • Vitamin C: 30% DV (from potatoes and carrots)
  • Iron: 20% DV (from beef and broth)

This stew is a great source of protein from the beef, with healthy vegetables providing vitamins and fiber. The low-fat broth keeps it relatively light, but it still feels rich and comforting thanks to the slow-cooked flavors.

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