Here’s a cozy slow-cooker classic:
Beef
Mushroom
Stew
🥘 Slow Cooker Beef & Mushroom Stew
🧂 Ingredients
- 500g–1kg beef (chuck works best), cubed
- 250–300g mushrooms, sliced
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 2 carrots (optional), sliced
- 2–3 potatoes (optional), cubed
- 2–3 cups beef broth
- 2 tbsp tomato paste (optional, for depth)
- 1–2 tbsp soy sauce (optional umami boost)
- 1 tsp salt (adjust)
- 1/2 tsp black pepper
- 1 tsp dried thyme or mixed herbs
- 1–2 tbsp flour or cornstarch (to thicken at end)
👨🍳 Instructions
1. Optional (but better flavor): brown the beef
- Sear beef cubes in a pan until browned
- This adds deeper flavor to the stew
2. Add everything to slow cooker
- Beef + mushrooms + vegetables
- Onion + garlic
- Broth + seasonings + tomato paste
3. Cook
- Low: 7–8 hours
- High: 4–5 hours
Until beef is tender and mushrooms are soft
4. Thicken the stew
- Mix flour/cornstarch with a little water
- Stir in and cook for last 20–30 minutes
⭐ What makes it good
- Very tender beef (slow cooking breaks down fibers)
- Mushrooms add rich, “meaty” flavor
- One-pot meal, very low effort
- Great for meal prep
🔥 Optional upgrades
- Add red wine (small amount) for deeper flavor
- Add chili flakes for heat
- Add peas near the end for color
- Serve with rice, bread, or mashed potatoes
If you want, I can make:
- a low-calorie version
- a Pakistani-style beef stew twist
- or a thick gravy restaurant-style version
