Slow Cooker Beef and Mushroom Stew

Beef Stew With Mushrooms and Carrots
Beef Stew With Mushrooms and Carrots. Photo: Diana Rattray
  • 9 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 9 hrs
  • Yield: 6 Servings
Ratings (5)

This beef and mushroom stew is cooked in the slow cooker. A can of condensed French onion soup and some dry red wine add hearty flavor to the stew. 

Feel free to add some frozen green beans or peas about 30 minutes before the stew is done.

What You'll Need

  • 1 1/2 pounds stew beef, cut into bite-size pieces
  • 1 can (10 3/4 ounces) condensed French onion soup
  • 1/2 cup dry red wine (burgundy / pinot noir, cabernet, etc.)
  • 4 to 5 medium potatoes, cubed
  • 2 medium carrots, sliced
  • 12 to 16 ounces fresh mushrooms
  • 1 bay leaf
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • a small sprig of fresh rosemary or a pinch of dried, crumbled
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons flour
  • 3 tablespoons of cold water

How to Make It

  1. Combine the stewing beef, condensed onion soup, red wine, potatoes, carrots, mushrooms, bay leaf, salt, pepper, and rosemary.
  2.  Cover and cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour before done.
  3. About 20 minutes before the stew is done, combine the flour and cold water in a small bowl. Whisk or stir until smooth and well blended.Add the flour and water mixture to the stew. Taste and adjust seasonings with more salt and pepper, if needed.
  1. Serve with biscuits, French bread, or crusty rolls.

Expert Tips

  • For extra flavor, sear the beef cubes before you add them to the slow cooker. Sear the beef in a skillet in batches, browning all sides thoroughly.
  • Use less expensive cuts of beef for the best stew. These cuts become tender over the long cooking time. Cuts from the chuck are great for stews or use bottom round, top round, or rump roast. Not only do these cuts make great stews, they are easy on the budget.

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