This Slow Cooker Beef and Mushroom Stew is the perfect comfort food for cooler evenings this fall. The best part is that because it’s a slow cooker recipe, dinner is ready when you walk through the door. Stews always taste better when they’re cooked for a long time at low temperatures. The low and slow cooking method helps the flavors to combine and ensures that the meat will become very tender. Since this recipe is hands off once it’s assembled, Slow Cooker Beef and Mushroom Stew the perfect, delicious, weeknight meal.
What you will need to prepare Slow Cooker Beef and Mushroom Stew
From the Refrigerator:
- Beef Stew Meat
- Worcestershire Sauce
From the Pantry:
- Beef Broth
- Bay Leaf
From the Root Cellar:
Do some preparation the night before to make morning assembly simple.
To simplify getting the stew assembled and into the slow cooker in the morning, cut your onions, celery, carrots, and mushrooms the night before, and store them in a covered container in the refrigerator. Don’t cut the potatoes ahead of time because they will get black and look unattractive in your stew. You can also cut the stew meat into smaller pieces if your grocery store, like mine, has some humongous chunks of meat in their packages of stew meat. Just store the cut stew meat in a covered container in the refrigerator. In the morning, the whole meal can be assembled in about 5 minutes.
What should I serve with the slow cooker beef and mushroom stew?
We love to serve our beef stew with either some crusty bread, biscuits, or cornbread. If you want a delicious dessert to follow your stew, try adding an easy apple crisp that can bake while you’re eating the stew.
You’re going to love this recipe for Slow Cooker Beef and Mushroom Stew. Do you make your stew differently? Do you use different spices? Let us know what you think of our recipe by leaving a comment below? We love to hear from our readers.
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Slow Cooker Beef and Mushroom Stew
- 1.5 pounds beef stew meat ($7.97)
- 2 Tbl all purpose flour ($0.02)
- ½ tsp salt ($0.01)
- ½ tsp ground black pepper ($0.02)
- 1 (14.5 ounce) can beef broth ($0.99)
- 1 tsp Worcestershire sauce ($0.08)
- 1 clove garlic minced ($0.06)
- 1 bay leaf ($0.05)
- 1 tsp paprika ($0.02)
- 1 (8 ounce) package Cremini mushrooms sliced ($1.99)
- 2 medium carrots sliced ($0.21)
- 2 medium russet potatoes diced ($0.38)
- 1 small to medium white onion chopped ($0.29)
- 1 rib celery (some people refer to ribs as stalks) sliced ($0.09)
- Put beef pieces into slow cooker.
- Mix together the flour, salt, and pepper.
- Pour the flour mixture into the slow cooker with the beef and mix well until each piece of beef is well coated.
- Add beef broth, Worcestershire sauce, garlic, bay leaf, and paprika to the slow cooker. Do not stir.
- Add mushrooms, carrots, potatoes, onion, and celery to slow cooker.
- Stir everything together to mix well.
- Cover and cook on low for 10 – 12 hours or on high for 4- 6 hours or until done.
- Stir stew before serving.
The following nutrition information was calculated for one serving (one-fifth of the beef stew recipe) prepared as written above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.