Beef roast is seared with onions and garlic, then slow cooked in broth with fresh mushrooms and tomatoes for a hearty, satisfying meal.

Slow Cooker Beef and Mushroom Stew

I love mushrooms with beef, and this recipe is amazing!

This is a great comfort meal.  You'll be eating in on repeat all winter long.

Chuck Roast Olive Oil Onions Garlic Tomatoes Mushrooms Red Pepper Flakes Tomato Paste Beef Broth Salt and Pepper


Try serving this stew over Cream Cheese Polenta

Tips for Choosing 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 delicate flavor, while an open veil with exposed gills suggest a richer flavor.

Tips for Storing Mushrooms: 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.

Tips for Cleaning Mushrooms: 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.

Love this recipe? Try Slow Cooker Shredded Beef Ragu.