BEEF MUSHROOM STEW SLOW COOKER SIMPLE

Beef mushroom stew slow cooker is the perfect comfort meal, combining tender beef with earthy mushrooms in a rich, flavorful broth. The slow-cooking process allows the flavors to meld beautifully, resulting in a stew that’s both hearty and deliciously savory. Serve it with crusty bread or over mashed potatoes for a satisfying, warming dish that’s easy to prepare and sure to impress! Join Newsfood247 to learn how to make beef mushroom stew slow cooker

Why You Will Love This Beef Mushroom Stew Slow Cooker

• So easy to whip up! Aside from browning the meat and sautéing the onions and mushrooms, making this stew is as simple as tossing all the ingredients together and stepping away. Honestly, on those super lazy days, you can just throw everything in without any stovetop prep, and you’ll still end up with a delicious mushroom beef stew!
• Rich in flavor and loaded with chunks. The generous pieces of meat and other ingredients truly distinguish a stew from mere soup. This dish is definitely more than just soup! With hearty chunks of beef, carrots, potatoes, and mushrooms, it’s absolutely delightful! The deep, flavorful broth comes from a wonderful blend of meat juices, broth, wine, balsamic vinegar, and more!
• Perfect for prepping ahead of time. If you’d like, you can prepare this dish a day in advance, let it chill overnight, and then simply reheat it when you’re ready to serve. It will taste fantastic, and the flavors will have even more time to meld together!
• Budget-friendly beef dish. Chuck is an economical cut of beef that stretches quite far! The other ingredients are also low-cost, making this meal a fantastic choice for anyone looking to enjoy a filling dish without overspending, especially with rising grocery prices!
  

Recipe Ingredients:

Here’s a delightful list of ingredients for a hearty stew:

• 1.5 kg (52 oz) of chuck or stewing beef, chopped into sizable pieces
• 1 large onion, diced
• 2 cloves of garlic, minced
• 40 g (1/4 cup) all-purpose flour
• 300 ml (1 cup + 1/4 cup) beef broth
• 40 ml (2 tablespoons) tomato sauce
• 20 ml (1 tablespoon) Worcestershire sauce
• 300 g (about 4 1/3 cups) mushrooms, quartered
• 3 medium carrots, peeled and cut into large pieces
• 1 bay leaf
• 1 tablespoon of thyme leaves
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Olive oil, if you’re looking to brown your ingredients

Get ready to create a deliciously comforting dish!

Step-By-Step Instructions:

• In a bowl, mix together the beef stock, tomato paste, and Worcestershire sauce, then set it aside for later use.
  • Heat a frying pan over medium-high heat and brown the beef chunks on both sides. Be careful not to overcrowd the pan; otherwise, the meat will steam instead of sear.
  • Once browned, move the beef into the slow cooker.
  • Next, add the onions to the frying pan (adding more oil if needed) and sauté for about 5 minutes until they become tender.
  • Add garlic and cook for another minute.
  • Sprinkle flour over the softened onions and continue to fry for another minute.
  • Pour the beef stock mixture into the pan, stirring briefly to blend the flour with the stock, then transfer everything from the frying pan into the slow cooker.
  • Add in the mushrooms, carrots, bay leaf, and thyme to the slow cooker.
  • Season with plenty of salt and pepper.
  • Give everything a good stir to ensure the beef and veggies are well-coated in the sauce.
  • Cover the slow cooker.
  • Cook on Low for 8 hours or High for 4 hours.
  • When cooking is complete, mix in some fresh parsley and adjust the seasoning if needed.
  • Serve alongside boiled potatoes and green vegetables for a delightful meal!
    

Notes

1. Opt for a beef cut that has some fat and connective tissue, perfect for slow cooking. Chuck or round steak, stewing steak, or gravy beef are great choices.
2. You can prepare the meat, veggies, and herbs in the slow cooker insert and pop it in the fridge overnight. Whip up the sauce ingredients separately and store them. In the morning, just place the insert into the slow cooker, pour over the sauce, and give it a good mix. Then follow your recipe as usual.
3. Stews always taste even better the next day! So, if you’re feeling organized, consider making it a day in advance and simply reheat it for dinner the next evening.
4. I used a spacious 6L (6 quart) slow cooker for this stew. If yours is large enough, feel free to double the recipe and freeze the leftovers for another meal down the line.
5. Any leftover beef and mushroom stew can be kept in the fridge for up to two days, and you can freeze it for as long as three months.

Ingredient Substitutions For Beef and Mushroom Stew

This winter, my slow cooker is really getting a workout! There’s something so satisfying about tossing everything in before heading out in the morning and returning to a warm, hearty meal after a chilly day. And while it might seem like this slow cooker beef stew is set in stone, I love to mix things up!

Want to put your own spin on this beef and mushroom stew? Here are some fun ideas:

• Swap out the beef stock for chicken or vegetable stock for a different flavor profile.
• Get creative with the root veggies! You can use squash, sweet potatoes, parsnips, or even regular potatoes instead of—or alongside—carrots.
• If you’re out of Worcestershire sauce, feel free to substitute it with an equal amount of soy sauce.

For those needing a gluten-free option, simply replace the plain flour in the stew with a quality gluten-free flour. Lentil flour also works great as a gluten-free thickener!

What To Serve With Slow Cooker Beef Stew

This hearty slow cooker beef and mushroom stew is a complete meal on its own, so you won’t need much to accompany it. However, having a starchy side to soak up that mouthwatering gravy wouldn’t hurt!

Here are some of my top picks to pair with a luscious beef stew:

• Steamed, boiled, or creamy mashed potatoes
• Cauliflower and leek mash
• Twice Baked Garlic Potatoes
• Sautéed spinach
• Steamed or roasted broccoli
• A fresh green salad

Really, any simple side dish will complement this dish beautifully.

Frequently Asked Questions About Slow Cooker Beef Stew

What meat is best for the slow cooker?

For slow cooking, the ideal choice is tougher cuts of meat that contain fat and connective tissue. As these cuts cook, the connective tissue breaks down, keeping the meat moist and infusing it with rich flavors that enhance the final dish.

Do you have to cook meat before adding it to the slow cooker?

You don’t necessarily need to brown your meat before tossing it into the slow cooker, but there are plenty of advantages to doing so. Searing the meat enhances the flavor and gives your dish a beautiful color. If you’re curious about the process of browning meat for the slow cooker, you can discover more details here!

Can you overcook stew in a slow cooker?

It’s possible to overcook stew in a slow cooker. While the dish will still be safe to eat, cooking it for too long can lead to a loss of flavor and may cause the stew to dry out a bit as moisture escapes.

If you won’t be around when your meal is supposed to finish cooking, think about getting a basic timer that can turn off your slow cooker. Even better, consider investing in a slow cooker that has a built-in timer to automatically switch to warm mode once the cooking time is up.

Can you put raw mushrooms in a slow cooker?

You can toss raw mushrooms straight into your slow cooker right at the beginning of the cooking process.

Keep in mind, though, that mushrooms tend to release quite a bit of moisture as they cook. This liquid enhances the flavor of your broth, but it’s important to adjust for this extra moisture so your final dish doesn’t end up too soupy.

When incorporating raw mushrooms into your slow cooker recipe, a smart move is to cut back on other liquids by about 1/4 to 1/2 cup.

Can you freeze slow cooker beef stew?

Many beef stew recipes, including my delicious beef and mushroom stew, freeze exceptionally well. Simply transfer any leftover stew into airtight containers and pop them in the freezer, where they can stay fresh for up to three months.

When you’re ready to enjoy it again, just move the frozen stew to the fridge the night before to let it thaw, and then reheat it when you’re ready to dig in!

In conclusion

Making a beef mushroom stew in a slow cooker is a fantastic way to enjoy a comforting, savory meal with minimal effort. The slow cooking method allows the flavors of the beef, mushrooms, and herbs to meld together, creating a rich and hearty dish that’s perfect for any occasion. Whether you’re looking for a cozy family dinner or an impressive dish for guests, this stew is sure to satisfy. Try this recipe today and experience the melt-in-your-mouth tenderness and depth of flavor that only a slow-cooked stew can offer!

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