Slow Cooker Beef and Mushroom Potato Stew

Ingredients

• 2 lbs (900 g) beef stew meat, cut into cubes

• 4 medium potatoes, peeled and cubed

• 8 oz (225 g) fresh mushrooms, sliced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• 2 tablespoons olive oil

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Instructions

Step 1: Prepare the Ingredients

Cut the beef into bite-sized cubes. Peel and dice the potatoes, slice the mushrooms, chop the onion, and mince the garlic.

Step 2: Brown the Beef (Optional)

Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides for approximately 2–3 minutes per side. This adds extra flavor to the stew.

Step 3: Load the Slow Cooker

Place the beef cubes into the slow cooker. Add the potatoes, mushrooms, diced onion, and minced garlic.

Step 4: Prepare the Sauce

In a mixing bowl, combine beef broth, Worcestershire sauce, soy sauce, tomato paste, thyme, parsley, salt, and black pepper. Stir until well combined.

Step 5: Add the Liquid

Pour the prepared broth mixture evenly over the beef and vegetables. Gently stir to distribute the ingredients.

Step 6: Slow Cook

Cover and cook:

• LOW: 7–8 hours.

• HIGH: 4–5 hours.

Cook until the beef is fork-tender and the potatoes are soft. The beef should reach a safe internal temperature of at least 145°F (63°C), followed by a 3-minute rest; for stew-like tenderness, continue cooking until it is easily shredded.

Step 7: Thicken the Gravy

Mix cornstarch with cold water in a small bowl. Stir until smooth. Add the mixture to the slow cooker during the last 20–30 minutes of cooking.

Step 8: Final Touches

Taste and adjust salt and pepper. Sprinkle with fresh parsley and gently stir.

Step 9: Serve

Serve hot in bowls with crusty bread, dinner rolls, or steamed rice. Enjoy the tender beef, soft potatoes, mushrooms, and delicious homemade gravy!

Nutritional Information

Estimated per serving, based on 6 servings.

Nut Information

• Peanuts: None in the basic recipe.

• Almonds: None.

• Walnuts: None.

• Cashews: None.

• Other tree nuts: None.

Check packaged beef broth, Worcestershire sauce, and seasonings for allergen cross-contact if cooking for someone with a nut allergy.

Helpful Cooking Tips

1. Browning the beef before slow cooking gives the stew a deeper, richer flavor.

2. Use Yukon Gold or baby potatoes because they hold their shape well.

3. Avoid adding too much broth; the vegetables and beef release additional liquid while cooking.

4. Add cornstarch slurry at the end for thick, restaurant-style gravy.

5. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Final Result: A delicious, hearty slow cooker beef stew with tender chunks of beef, buttery potatoes, savory mushrooms, and thick homemade gravy. Perfect for a satisfying family meal!