Why You’ll Love This Recipe
I love this stew because it’s both simple to prepare and deeply flavorful. The slow cooker does all the work, transforming tough beef into fork-tender bites and melding the flavors of broth, herbs, and vegetables into a comforting dish. I also appreciate how versatile it is—I can serve it with crusty bread, over mashed potatoes, or even alongside rice. It’s the kind of recipe that makes me feel like I’ve cooked all day, even when the slow cooker did most of the work.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lbs beef chuck roast, cut into 1-inch pieces
8 oz cremini mushrooms, sliced
3 large carrots, chopped (about 2 cups)
2 medium Yukon Gold potatoes, diced (about 2 cups)
1 large yellow onion, chopped
4 cups low-sodium beef broth
4 cloves garlic, minced
2 tsp fresh thyme leaves
2 bay leaves
2 tbsp Worcestershire sauce
Salt and pepper to taste
Directions
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In a skillet over medium-high heat, sear beef pieces until browned on all sides.
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In the same skillet, sauté onion and garlic until softened and fragrant.
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In a slow cooker, layer carrots, potatoes, and mushrooms. Add seared beef on top.
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Pour in beef broth. Stir in Worcestershire sauce, thyme, bay leaves, salt, and pepper.
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Cover and cook on low for 6–8 hours, or on high for about 4 hours, until beef is tender and vegetables are cooked through.
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Remove bay leaves before serving. Adjust seasoning to taste and serve hot.
Servings and Timing
This recipe serves 6. Prep time is about 20 minutes, and cooking time is 6–8 hours on low (or 4 hours on high).
Variations
I sometimes add parsnips or turnips for extra root vegetable flavor. For a thicker stew, I stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 30 minutes of cooking. If I want more depth, I add a splash of red wine along with the broth. Fresh rosemary also works well as an alternative to thyme.
Storage/Reheating
I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of broth if needed. It also freezes beautifully—I portion it into containers and freeze for up to 3 months. I thaw overnight in the fridge before reheating.
FAQs
Can I make this without searing the beef?
Yes, but I always sear it for extra flavor—it’s worth the extra step.
Can I use a different cut of beef?
Yes, I sometimes use beef stew meat or short ribs, but chuck roast gives the best tenderness.
Do I need fresh thyme?
No, I use 1 teaspoon dried thyme if I don’t have fresh.
Can I make this vegetarian?
Yes, I replace the beef with extra mushrooms and root vegetables, and use vegetable broth.
How do I thicken the stew?
I stir in a cornstarch slurry near the end, or let it simmer uncovered for 15 minutes on the stovetop after slow cooking.
Can I add wine?
Yes, I like adding ½ cup red wine for richness. I cook off the alcohol when deglazing the skillet.
Can I prep this the night before?
Yes, I brown the beef and chop veggies ahead, then store them in the fridge. In the morning, I just assemble and start the slow cooker.
What mushrooms work best?
I prefer cremini for their earthy flavor, but white mushrooms or portobellos work too.
Can I cook this on the stovetop instead?
Yes, I simmer it in a Dutch oven for about 2 hours, covered, until beef is tender.
What should I serve with this stew?
I like crusty bread, mashed potatoes, rice, or even buttered noodles as sides.
Conclusion
This slow cooker beef stew with mushrooms is the kind of recipe I turn to when I want something warm, hearty, and comforting without a lot of effort. The beef becomes tender, the mushrooms add depth, and the vegetables make it a complete meal. Whether I serve it for a family dinner or prep it for cozy leftovers, it’s always a satisfying classic.
