Slow Cooker Beef and Mushroom stew

Here’s a simple and delicious recipe for Slow Cooker Beef and Mushroom Stew:

Ingredients:

• 2 lbs beef stew meat (chuck roast or similar cut)
• 1 tbsp olive oil (for browning)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 1 cup red wine (optional, for depth of flavor)
• 1 lb mushrooms, sliced (button or cremini mushrooms work well)
• 3 medium carrots, sliced
• 3 medium potatoes, diced (optional, for a heartier stew)
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Brown the beef (optional but recommended for more flavor):
   • Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes. Remove beef and transfer to the slow cooker.
2. Sauté the onions and garlic:
   • In the same skillet, add a little more oil if needed and sauté the chopped onion and garlic for about 2-3 minutes, until softened. Transfer to the slow cooker.
3. Prepare the stew base:
   • Add the beef broth, red wine (if using), sliced mushrooms, carrots, potatoes (optional), thyme, rosemary, bay leaves, and salt and pepper to the slow cooker. Stir everything to combine.
4. Cook the stew:
   • Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. Thicken the stew (optional):
   • If you want a thicker stew, make a slurry by mixing 2 tbsp of flour with 2 tbsp of water in a small bowl. Stir it into the stew and cook for an additional 30 minutes to thicken.
6. Garnish and serve:
   • Before serving, remove the bay leaves. Taste and adjust seasoning with more salt and pepper, if needed. Garnish with fresh parsley.
7. Serve:
   • Ladle the stew into bowls and enjoy with crusty bread or over rice!

This hearty stew is full of comforting flavors and is perfect for a chilly day. Enjoy!