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Slow Cooker Beef and Mushroom Stew

A rich and savory slow-cooked beef stew featuring tender meat, hearty vegetables, and a deep, flavorful broth.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Western
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 2-inch pieces
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, halved
  • 4 carrots, peeled and cut into chunks
  • 3 celery stalks, sliced
  • 1 lb baby potatoes, halved
  • 3 tbsp tomato paste
  • 4 cups beef broth (halal)
  • 1 cup red grape juice
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Equipment

  • Slow Cooker
  • Large skillet

Method
 

Cooking Steps
  1. Heat 1 tbsp oil in a large skillet and sear beef in batches until browned; transfer to slow cooker.
  2. Sauté onions in the same skillet until soft, then add garlic and cook until fragrant.
  3. Stir in tomato paste and cook for 2 minutes, then deglaze with red grape juice and vinegar.
  4. Transfer skillet mixture to the slow cooker and add beef broth, bay leaves, thyme, paprika, and salt.
  5. Add carrots, celery, and mushrooms to the slow cooker, ensuring they are submerged in the liquid.
  6. Cover and cook on low for 8 hours or high for 4-5 hours until beef is tender.
  7. Add potatoes and cornstarch slurry during the last 30 minutes of cooking; cook uncovered until thickened.
  8. Adjust seasoning, discard bay leaves, and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. For a thicker stew, mash some potatoes against the side of the slow cooker before serving.