Crock Pot Wild Mushroom Beef Stew
Savor the comforting warmth of Crock Pot Wild Mushroom Beef Stew, a hearty, slow-cooked masterpiece that marries tender chunks of beef chuck roast with an earthy blend of wild mushrooms, vibrant vegetables, and aromatic herbs. Infused with rich flavors from beef broth, dry red wine, and a touch of Worcestershire sauce, this stew develops incredible depth as it simmers to perfection over eight hours. The use of cremini, shiitake, or oyster mushrooms brings a gourmet twist, while fresh thyme and parsley add herbaceous freshness. Ideal for cozy dinners or meal prepping, this easy crock pot recipe offers a hands-off approach that guarantees flavorful results every time. Perfect for feeding a family of six, this savory beef and mushroom stew is also a great make-ahead dish for busy weeknights.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 3 cups wild mushrooms (such as cremini, shiitake, or oyster), cleaned and roughly chopped
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and pepper, then toss them in the all-purpose flour to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer them to the crock pot.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic to the crock pot.
Add the carrots, celery, potatoes, and wild mushrooms to the crock pot, spreading them evenly over the beef.
In a mixing bowl, combine the beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to mix, then pour the mixture over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low heat for 8 hours or on high heat for 4 hours, until the beef is tender and the vegetables are cooked through.
Once cooked, discard the bay leaves. Taste and adjust seasoning with additional salt and pepper, if desired.
Ladle the stew into bowls and garnish each serving with fresh parsley before serving.
Nutrition Facts
Calories |
3741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7046 mg | 306% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 37.6 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 462 mg | 36% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 10072 mg | 214% | |
*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.
