Slow Cooker Beef and Mushroom Stew: A Hearty Comfort Food
When the weather turns chilly and the days get shorter, there’s nothing quite like a warm bowl of beef and mushroom stew to provide comfort and nourishment. This Slow Cooker Beef and Mushroom Stew recipe combines tender beef, earthy mushrooms, and a medley of vegetables in a rich, savory broth. Perfect for busy days, this dish can be prepared ahead of time and left to simmer until dinner, filling your home with inviting aromas. Let’s dive into how to make this hearty stew that will have everyone asking for seconds!
Ingredients
- For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 pound mushrooms (cremini or button), sliced
- 3 large carrots, sliced
- 2 medium potatoes, diced (Yukon gold or russet)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil (for browning the meat)
- For Thickening (Optional):
- 2 tablespoons cornstarch mixed with 2 tablespoons water
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