Slow Cooker Beef Stew With Mushrooms

When you want to make a hearty, comforting meal for the family but don't have much time, slow cooker beef stew is a lifesaver.  

– 2-3 pounds boneless chuck roast – 3 medium carrots  – 3 large Russet potatoes  – ½ cup fresh or frozen green bean – 8 oz cremini mushrooms  – 1 cup red wine  – salt and black pepper to taste – vegetable oil for cooking – 1 large yellow onion  – 5 large garlic cloves  – 3 cups beef stock – 2 bay leave – ½ teaspoon ground cumin – ½ teaspoon dried thyme – ¼ teaspoon oregano – ½ teaspoon sweet paprika



Prepare meat. Prepare beef by trimming excess fat and cutting into 1 ½ inch cubes. Sprinkle salt and black pepper on meat. 

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Cook beef chunks until golden brown. Avoid overcrowding the pan and cook in batches, cleaning the pan with a paper towel and adding oil before each batch.  

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Don't change the heat or overcook the beef. Transfer the seared chunks and pan browned bits to a 4.5-quart slow cooker. Add veggies. 

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Worcestershire sauce, tomato sauce, and beef broth in a small bowl or measuring cup. Add 2 bay leaves to the slow cooker.  

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For thickening stew, remove 2 cups of broth liquid from slow cooker and add ½ cup of all-purpose flour in batches, whisking well before each addition.  

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Carefully spoon out lumps. The end should be lump-free. Put the slurry back in the slow cooker. 

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Mix gently. Add green beans and cook on HIGH for 15 minutes or LOW for 30. 

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Taste again for seasoning. Serve alone or with rice or green lettuce salad. 

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Slow Cooker Honey Ginger Chicken Thighs 

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