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.

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

Ingredients

Try serving this stew over Cream Cheese Polenta

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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.

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