Crockpot Beef Mushroom Stew

Crockpot Beef Mushroom Stew

Introduction

There’s something deeply comforting about a slow cooker stew gently bubbling away while you go about your day. Crockpot Beef Mushroom Stew is one of those timeless meals that feels like a warm hug in a bowl. With tender chunks of beef, earthy mushrooms, and a rich, savory broth, this dish brings back memories of cozy evenings and family dinners where everyone gathered around the table. The slow cooker does most of the work, transforming simple ingredients into a hearty, deeply flavored stew that tastes like it simmered all day—because it did.

Ingredients

For the Stew Base

• 900 g beef chuck, cut into large cubes (2 lb)
• 3 tablespoons olive oil (45 ml)
• 1 large yellow onion, chopped (about 200 g / 7 oz)
• 3 cloves garlic, minced
• 450 g mushrooms, sliced (16 oz / about 4 cups)
• 3 medium carrots, sliced (300 g / 10 oz)
• 2 celery stalks, sliced (120 g / 4 oz)

For the Broth and Seasoning

• 750 ml beef broth (3 cups)
• 2 tablespoons tomato paste (30 g)
• 2 tablespoons Worcestershire sauce (30 ml)
• 1 tablespoon soy sauce (15 ml)
• 2 tablespoons all-purpose flour (15 g)
• 1 teaspoon dried thyme (5 g)
• 1 teaspoon dried rosemary (5 g)
• 2 bay leaves
• Salt and black pepper, to taste

Optional Add-Ins

• 2 medium potatoes, diced (300 g / 10 oz)
• Fresh parsley, chopped (for garnish)

Directions