Slow Cooker Beef & Mushroom Stew
A rich, savoury beef stew with tender chunks of meat and hearty vegetables. Optional turnips add a subtle sweetness and depth. With extra beef broth, this version is extra flavourful and perfect for a comforting weeknight dinner or weekend slow-cooked meal. Serve with crusty bread or mashed potatoes for a classic, soul-warming experience.
Prep time
20 min
Cook time
7–8 hrs (slow cooker) or 2 hrs (stovetop)
Serves
Ingredients
▼
The Stew
- 1½ lbsbeef stew meat, cut into 1–1½ inch cubes
- 1 tbspolive oil
- 1 mediumonion, diced
- 2 clovesgarlic, minced
- 3 mediumcarrots, peeled and cut into chunks
- 2 mediumpotatoes, peeled and cubed
- 2 smallturnips, peeled and cubed (optional)
- 3 cupsbeef broth
- 2 tbsptomato paste
- 1 tspWorcestershire sauce
- 1 tspdried thyme (or 2 tsp fresh)
- 1 tspdried rosemary (or 2 tsp fresh)
- 1bay leaf
- to tastesalt and pepper
To Thicken (optional)
- 2 tbspcornstarch
- 2 tbspcold water
Ingredients
The Stew
- 1½ lbsbeef stew meat, cut into 1–1½ inch cubes
- 1 tbspolive oil
- 1 mediumonion, diced
- 2 clovesgarlic, minced
- 3 mediumcarrots, peeled and cut into chunks
- 2 mediumpotatoes, peeled and cubed
- 2 smallturnips, peeled and cubed (optional)
- 3 cupsbeef broth
- 2 tbsptomato paste
- 1 tspWorcestershire sauce
- 1 tspdried thyme (or 2 tsp fresh)
- 1 tspdried rosemary (or 2 tsp fresh)
- 1bay leaf
- to tastesalt and pepper
To Thicken (optional)
- 2 tbspcornstarch
- 2 tbspcold water
Instructions
Crockpot Version
- 1
Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides, about 5–7 minutes.
- 2
Transfer beef to the crockpot. Add onion, garlic, carrots, potatoes, and optional turnips.
- 3
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and beef broth. Season with salt and pepper.
- 4
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- 5
To thicken: mix cornstarch and water into a slurry, stir into stew, and cook on HIGH for 10–15 minutes until slightly thickened.
- 6
Remove bay leaf, taste for seasoning, and serve hot with crusty bread, mashed potatoes, or a green salad.
Stovetop Version
- 1
Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5–7 minutes. Remove and set aside.
- 2
Add onion and garlic to the pot and sauté until softened, about 3 minutes. Add carrots, potatoes, and optional turnips.
- 3
Return beef to the pot. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and beef broth.
- 4
Bring to a boil, reduce heat to low, cover, and simmer 1½–2 hours until beef is tender.
- 5
To thicken: mix cornstarch and water into a slurry, stir into stew, and simmer 5–10 minutes until thickened.
- 6
Remove bay leaf, taste for seasoning, and serve warm with your favourite sides.
Melissa's Notes
Searing the beef first locks in flavour and keeps the meat tender — worth the extra step! Optional turnips add sweetness and depth; omit if you prefer a classic stew. Taste and adjust salt and pepper before serving, especially if using low-sodium broth. This stew is even better the next day.
Nutrition Information
Per serving — based on 6 servings, with optional turnips, no thickener or sides
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.