Beef roast is seared with onion and garlic, then slow cooked in broth with fresh mushrooms and tomatoes for a hearty, satisfying meal.
My husband is a huge fan of mushrooms, which makes this Slow Cooker Beef and Mushroom Stew one of his favorite comfort food dishes.
Personally mushrooms are something I can go with, or without, but I absolutely love them in this recipe. Probably because the spend all day simmer in a savory beef and tomato broth.
I like to use whole cherry tomatoes in this recipe, because it’s so easy to just toss them into the slow cooker. But if you don’t have any on hand, or prefer smaller chunks of tomatoes, any variety of chopped tomato works great.
Cremini mushrooms are my favorite variety to use in this slow-cooked stew, and again, I just leave them whole. But feel free to slice them, and use whatever variety you have available.
One thing you definitely don’t want to skip is searing the roast with the onion and garlic before adding it to the slow cooker. It adds so much flavor!
Our absolute favorite way to serve this stew if over Cream Cheese Polenta, but it’s also great with mashed potatoes, and is perfectly delicious on it’s own with a side of crusty bread.
I especially love how easy it is to just throw everything in the slow cooker and walk away. The house smells amazing all day, and the results are a warm, comforting meal.
Just as you’d expect, the roast becomes incredibly fall-apart tender, and the fresh tomatoes almost cook right into the thick, rich broth.
I do like to finish this dish off with a sprinkling of fresh herbs, like parsley or rosemary, before serving–just to lighten it up a bit.
Honestly, I can’t think of a more comforting, satisfying meal than this Slow Cooker Beef and Mushroom Stew. You’ll be eating it on repeat all winter long.
Be sure to save this Slow Cooker Beef and Mushroom Stew recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Mushrooms
Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.
If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.
Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
Here’s what you’ll need to make Slow Cooker Beef and Mushroom Stew
- Chuck roast
- Olive oil
- Produce: onion, garlic, tomatoes, mushrooms, fresh herbs
- Spices: red pepper flakes, salt and pepper
- Tomato paste
- Beef broth
Slow Cooker Beef and Mushroom Stew
Ingredients
- 2-3 pound chuck roast
- 2 tablespoons olive oil
- 1 medium onion diced
- 2-3 cloves garlic minced
- 2 cups cherry tomatoes
- 2 cups cremini mushrooms
- 2 cups beef broth
- 1 cup water
- 1 6 oz. can tomato paste
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the roast and sear on all sides. Remove the roast to a lightly greased slow cooker.
- In the same skillet, sauté the onions and garlic until tender. Add to the slow cooker.
- Arrange the tomatoes and mushrooms around the roast in the slow cooker. In a large bowl, whisk together the broth, water, tomato paste and red pepper flakes. Pour over the meat. Season with salt and pepper.
- Cover and cook on low for 6-8 hours, or until meat is tender and shreds easily with a fork. Garnish with fresh rosemary or other herbs before serving.
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Nutrition
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Who Dished It Up First: Adapted from Rustic Joyful Food
2 comments
Heidi
I love mushrooms with beef, so this recipe looks amazing! Just curious- using fresh tomatoes, especially if you use larger ones, do the skins come off during cooking? Or do you peel them ahead of time? Not a huge fan of of tomato skin pieces in my food. .
Danelle
Some skins will come off, although I find you don’t really notice with the texture of the stew. You could always use canned diced tomatoes if you prefer.