Introduction
Slow Cooker Beef Stew is a comforting dish that never fails to warm the heart and satisfy the taste buds. As the weather cools down, there’s nothing like coming home to a rich, flavorful stew that’s been cooking all day in the slow cooker. The benefits of using a slow cooker for this recipe are numerous – it’s easy to prepare, and the long cooking time breaks down the connective tissues in the beef, making it tender and juicy. For more slow cooker recipes, check out our Slow Cooker Beef Stew and other delicious meals like Crockpot Chicken Tacos.
The aroma of slow-cooked beef, mushrooms, and rosemary fills the kitchen, making your mouth water in anticipation. The best part? It’s incredibly easy to make, and the slow cooker does all the work for you. Just brown the beef and sauté the mushrooms, then let the slow cooker do its magic.
In this recipe, we’ll explore the perfect blend of ingredients and seasonings that make this Slow Cooker Beef Stew a true delight. From the tender beef to the flavorful mushrooms and the freshness of rosemary, every component comes together to create a dish that’s both comforting and delicious.
Why You’ll Love This Recipe
This Slow Cooker Beef Stew recipe is a game-changer for anyone who loves a hearty, comforting meal. The rich flavors of the beef, mushrooms, and tomatoes are enhanced by the slow cooking process, which breaks down the connective tissues in the meat and creates a tender, fall-apart texture. The addition of rosemary and thyme adds a fragrant, herbaceous note that complements the beef perfectly.
One of the best things about this recipe is its ease of preparation. Simply brown the beef and sauté the mushrooms, then add all the ingredients to the slow cooker and let it do its magic. The result is a delicious, comforting stew that’s perfect for a cold winter’s night.
The versatility of this recipe is also a major plus. Feel free to add your favorite vegetables, such as potatoes or carrots, to make the stew even heartier. You can also adjust the seasoning to taste, adding more or less of any herb or spice to suit your preferences.
Ingredients
- 2 lbs beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 cups chopped fresh tomatoes
- 2 sprigs fresh rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Optional
- 2 potatoes, peeled and cubed
- 1 large carrot, peeled and sliced
Ingredient Notes & Substitutions
When it comes to the ingredients in this recipe, there are a few things to keep in mind. First, the type of beef you use can make a big difference in the final flavor and texture of the stew. Look for a cut that’s specifically labeled as “beef stew meat” or “chuck roast” for the best results.
The mushrooms are also a key component of this recipe, and you can use any type you like. Button mushrooms, cremini mushrooms, and shiitake mushrooms all work well, and you can even use a combination of different types for added depth of flavor.
Finally, the herbs and spices in this recipe are what really make it shine. The rosemary and thyme add a fragrant, herbaceous note that complements the beef perfectly, while the paprika and garlic powder add a smoky, savory flavor. Feel free to adjust the seasoning to taste, and don’t be afraid to add your own favorite herbs and spices to make the recipe your own.
Step-by-Step Instructions
- Preheat oven to 300°F (150°C), but since this recipe is for a slow cooker, Set the slow cooker to low heat.
- Brown the beef in a pan over medium-high heat until it’s nicely browned on all sides, about 5 minutes.
- Add the mushrooms to the pan and Sauté until they release their moisture and start to brown, about 5 minutes.
- Add the rosemary to the pan and Stir for 1 minute to release its fragrance.
- Transfer the browned beef, mushrooms, and rosemary to the slow cooker.
- Add the tomatoes to the slow cooker and Stir to combine.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the flavors have melded together.
- Season with salt and pepper to taste, then Serve hot.
Visual Guide & Tips
As you cook this recipe, you’ll notice that the beef and mushrooms will start to brown and caramelize, adding a rich, depth of flavor to the stew. The rosemary and thyme will also start to release their fragrance, filling the kitchen with a savory, herbaceous aroma.
When the stew is finished cooking, it should be tender and flavorful, with a rich, velvety broth. You can serve it hot, garnished with fresh herbs and crusty bread on the side.
Expert Tips & Troubleshooting
One of the most common mistakes people make when cooking a slow cooker stew is not browning the beef and mushrooms before adding them to the slow cooker. This step is crucial, as it adds a rich, depth of flavor to the stew that you just can’t get from cooking the ingredients in the slow cooker alone.
Another common mistake is not seasoning the stew enough. Make sure to taste and adjust the seasoning as you go, adding more salt, pepper, or herbs to taste.
If you find that your stew is too thick, you can thin it out with a little bit of beef broth or water. If it’s too thin, you can simmer it for a few minutes to reduce the liquid and thicken the stew.
Storage & Freezing
This slow cooker stew is perfect for making ahead and storing in the fridge or freezer. Simply cook the stew as directed, then let it cool and refrigerate or freeze it for later use.
To reheat the stew, simply thaw it overnight in the fridge, then reheat it in the slow cooker or on the stovetop until it’s hot and bubbly.
Frequently Asked Questions (FAQ)
Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use any cut of beef you like, but keep in mind that the cooking time may vary depending on the cut and size of the beef.
Q: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, simply substitute the beef broth with a gluten-free broth and be sure to check the ingredients of the tomato paste and red wine to ensure they are gluten-free.
Q: Can I prepare this recipe in advance?
A: Yes, you can prepare this recipe in advance by browning the beef and sautéing the mushrooms, then refrigerating or freezing them until you’re ready to cook the stew.
Nutritional Information (Approximate)
Per serving:
- Calories: 450
- Protein: 28g
- Carbohydrates: 12g
- Fat: 15g
- Sugar: 3g
- Fiber: 4g
Conclusion
Slow Cooker Beef Stew is a comforting, delicious dish that’s perfect for any time of year. With its rich, flavorful broth and tender, fall-apart beef, it’s a recipe that’s sure to become a favorite. So why not give it a try and see for yourself why it’s a staple of many a home cook’s repertoire? If you’re looking for more easy and delicious meals, be sure to check out our One Pan Lemon Herb Roasted Chicken and Veggies recipe.
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback.
Slow Cooker Beef Stew with Mushrooms, Rosemary and Tomatoes
Ingredients
Method
- Preheat oven to 300°F (150°C), but since this recipe is for a slow cooker, Set the slow cooker to low heat.
- Brown the beef in a pan over medium-high heat until it's nicely browned on all sides, about 5 minutes.
- Add the mushrooms to the pan and Sauté until they release their moisture and start to brown, about 5 minutes.
- Add the rosemary to the pan and Stir for 1 minute to release its fragrance.
- Transfer the browned beef, mushrooms, and rosemary to the slow cooker.
- Add the tomatoes to the slow cooker and Stir to combine.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the flavors have melded together.
- Season with salt and pepper to taste, then Serve hot.