Introduction
Slow Cooker Beef Stew with Creamy Mushroom Sauce is the ultimate comfort food, perfect for cozy evenings and family gatherings. This hearty dish combines tender chunks of beef, vibrant vegetables, and a luscious creamy mushroom sauce, all simmered together to create a rich and flavorful stew.
Why You’ll Love It
Convenience: The slow cooker takes the hassle out of meal preparation. Simply combine the ingredients, set it, and let it cook while you go about your day.
Flavorful: The long cooking time allows the beef to become incredibly tender and the flavors to meld beautifully, resulting in a savory and satisfying dish.
Versatile: This stew is perfect on its own or served with crusty bread, over rice, or with mashed potatoes, making it a versatile addition to your dinner rotation.
Comforting: With its warm, creamy texture and hearty ingredients, this stew is a classic comfort food that warms both body and soul.
Ingredients
For the Beef Stew:
2 pounds beef chuck, cut into 1-inch cubes
4 cups beef broth
3 medium carrots, sliced
3 medium potatoes, diced
1 onion, chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Creamy Mushroom Sauce:
8 ounces mushrooms, sliced (button or cremini)
1 cup heavy cream
2 tablespoons flour (for thickening)
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preparing the Stew:
Sear the Beef:
In a skillet over medium-high heat, add a little olive oil and sear the beef cubes until browned on all sides.
This step adds depth of flavor.
Combine Ingredients:
In the slow cooker, add the seared beef, beef broth, carrots, potatoes, onion, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Cook:
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Making the Creamy Mushroom Sauce:
Sauté Mushrooms:
In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are browned and tender (about 5-7 minutes).
Thicken the Sauce:
Sprinkle the flour over the mushrooms and stir to combine. Gradually add the heavy cream, stirring constantly until the mixture thickens (about 3-5 minutes). Season with salt and pepper to taste.
Final Assembly:
Combine:
Once the stew is done cooking, stir in the creamy mushroom sauce until well combined.
Storage Methods
To keep your Slow Cooker Beef Stew with Creamy Mushroom Sauce fresh and delicious, follow these storage tips:
Refrigeration
Cool Down:
Allow the stew to cool to room temperature before storing. This helps prevent condensation and keeps the stew from becoming watery.
Use an Airtight Container:
Transfer the stew to an airtight container. Make sure it’s sealed tightly to prevent air exposure.
Label:
Write the date on the container so you can keep track of freshness.
Store:
Place the container in the refrigerator. The stew can be stored for up to 3-4 days.
Freezing
Portion Out:
If you want to store the stew for a longer period, consider portioning it into smaller containers or freezer-safe bags for easy reheating.
Use Freezer-Safe Containers:
Ensure the containers or bags are suitable for freezing. Leave some space for expansion.
Label:
Write the date on the container or bag.
Store:
Freeze for up to 3 months. For best quality, consume within this time frame.
Reheating
Refrigerated Stew:
Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between.
Frozen Stew:
Thaw in the refrigerator overnight before reheating, or use the microwave on the defrost setting. Then heat on the stovetop or microwave until hot.