Traditional Slow Cooker Beef and Mushroom Stew

Instructions

Step 1: Season the beef cubes with salt and pepper, then toss with flour until evenly coated.
Step 2: In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches until all sides are seared. Transfer to the slow cooker.
Step 3: In the same skillet, add onions and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds. Transfer to the slow cooker.
Step 4: Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
Step 5: Add sliced mushrooms on top. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
Step 6: If you prefer a thicker stew, mix the cornstarch with water and stir it into the slow cooker. Cook uncovered on high for 15-20 minutes until thickened.
Step 7: Remove bay leaf, garnish with chopped parsley, and serve hot with mashed potatoes, rice, or crusty bread.

Storage Information

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot. It also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight and reheat before serving.