Crock Pot Beef Stew with Shiitake Mushrooms
Indulge in the hearty comfort of Crock Pot Beef Stew with Shiitake Mushrooms, a slow-cooked symphony of tender beef chuck, earthy shiitake mushrooms, and wholesome vegetables like carrots and potatoes. This recipe takes classic beef stew to the next level with a rich, umami-packed broth made from beef stock, dry red wine, soy sauce, and Worcestershire sauce, enhanced by fragrant herbs like thyme, rosemary, and a hint of garlic. Perfect for busy days, this hands-off crockpot recipe lets the flavors meld over hours, delivering melt-in-your-mouth beef and deeply savory vegetables. Garnished with fresh parsley for a pop of color, this cozy dish is ideal for family dinners or make-ahead meals. Serve it with crusty bread for a satisfying, one-pot comfort meal that’s sure to become a favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 8 ounces fresh shiitake mushrooms, stems removed and sliced
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1/2-inch slices
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup all-purpose flour, for dredging
- 1 whole bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels and season with a pinch of salt and pepper on all sides.
Dredge the beef cubes in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Do not overcrowd the pan. Transfer the seared beef to the crock pot.
Add the remaining tablespoon of olive oil to the same skillet. Sauté the diced onion and minced garlic until fragrant and lightly golden, about 3 minutes. Stir in the tomato paste and cook for 1 minute.
Deglaze the skillet by pouring in the red wine, scraping up all the browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes.
Transfer the onion mixture, carrots, potatoes, shiitake mushrooms, beef broth, soy sauce, Worcestershire sauce, thyme, rosemary, salt, black pepper, and bay leaf to the crock pot with the beef.
Stir the mixture gently to combine all ingredients evenly.
Cover and cook on Low for 8 hours (or on High for 4 hours) until the beef is fork-tender and the vegetables are soft.
Remove the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9169 mg | 399% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 29.2 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 415 mg | 32% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7873 mg | 168% | |
*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.
