Slow-Cooker Beef Stew
This easy Slow Cooker Mushroom Beef Stew is a warm, delicious, comforting meal that you’ll love coming home to at the end of a cold winter day.
- Slow cooker
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces
- 32 ounces beef broth
- 6 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon white wine vinegar
- 1 tablespoon fresh oregano stems removed, and minced OR 1 teaspoon dry
- 4 large cloves garlic, minced
- 1 large yellow onion, chopped
- 4 large carrots, peeled and sliced
- 1 pound very small red or white new potatoes
- 1 cup fresh mushrooms, sliced
- 1 cup frozen peas
- 1 can sweet corn drained and rinsed Or 3 fresh corn cobs, shucked and rinsed.
- salt and pepper to taste
- Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add beef, season with salt and pepper, and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minutes per batch of meat.Transfer to large 6 or 8-quart slow cooker. Next add beef broth, dry, tomato paste, Worcestershire sauce, vinegar, and oregano. Stir together with the beef until combined, then add in garlic, onion chunks, mushrooms, carrots, corn, and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours.Next, remove 1 cup of beef broth from the slow cooker and transfer it to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine.Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit.Serve immediately with cornbread or crackers.