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A photo of a delicious slow cooker beef stew with mushrooms, rosemary, and tomatoes in a bowl.

Slow Cooker Beef Stew with Mushrooms, Rosemary and Tomatoes

A hearty beef stew cooked in a slow cooker with mushrooms, rosemary, and tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 550
Ingredients Method

Ingredients
  

Main 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
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 large carrot peeled and sliced

Method
 

Instructions
  1. Preheat oven to 300°F (150°C), but since this recipe is for a slow cooker, Set the slow cooker to low heat.
  2. Brown the beef in a pan over medium-high heat until it's nicely browned on all sides, about 5 minutes.
  3. Add the mushrooms to the pan and Sauté until they release their moisture and start to brown, about 5 minutes.
  4. Add the rosemary to the pan and Stir for 1 minute to release its fragrance.
  5. Transfer the browned beef, mushrooms, and rosemary to the slow cooker.
  6. Add the tomatoes to the slow cooker and Stir to combine.
  7. 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.
  8. Season with salt and pepper to taste, then Serve hot.