Crock Pot Beef and Mushroom Stew
Warm up any weeknight with the comforting flavors of Crock Pot Beef and Mushroom Stew, a hearty and savory slow-cooked meal that’s perfect for cozy dinners or meal prepping. This easy crock pot recipe combines tender beef stew meat, earthy button mushrooms, and a medley of colorful vegetables like carrots, celery, and baby potatoes—all simmered to perfection in a rich, flavorful broth seasoned with Worcestershire sauce, thyme, and tomato paste. The slow cooking process ensures meltingly tender meat and a thick, velvety sauce thanks to a simple flour slurry added in the final hour. With just 20 minutes of prep time and the magic of your slow cooker, this recipe is ideal for busy days when you crave a homemade, satisfying meal. Serve it with crusty bread for soaking up every last bit or over mashed potatoes for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 1.5 pounds baby potatoes, halved
- 8 ounces button mushrooms, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 3 tablespoons all-purpose flour
- 0.25 cup water (room temperature)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the beef stew meat in batches, browning all sides for 3-4 minutes per batch. Transfer browned meat to the crock pot.
In the same skillet, add the diced onions and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Transfer to the crock pot.
Add the sliced carrots, chopped celery, halved baby potatoes, and sliced mushrooms to the crock pot.
In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, black pepper, and bay leaves. Pour the mixture over the ingredients in the crock pot.
Cover the crock pot and cook on low heat for 7 hours (or on high heat for 4-5 hours).
In the last hour of cooking, whisk together the all-purpose flour and water in a small bowl to create a slurry. Stir the slurry into the stew to thicken the broth.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7255 mg | 315% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 32.4 g | ||
| Protein | 276.1 g | 552% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 532 mg | 41% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 8681 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
