This recipe for Slow Cooker Beef with Mushrooms is a comforting classic. It’s slow-cooked with tender meat in a dark rich gravy.
Serve with pasta or it’s especially good with my Best Ever Mashed Potatoes.
I love slow-cooked meals this time of year, but I sometimes run into trouble with slow cookers and knowing how much liquid to add.
Because slow cookers have a tightly sealed lid, the liquid doesn’t evaporate so when adapting a standard recipe, I find it’s best to reduce the liquid by about a third.
it is best for the liquid to just cover the meat and vegetables. You also shouldn’t overfill your slow cooker. Half to two-thirds full is perfect. So when I started working on this recipe I wasn’t sure how to get the flavor without adding too much stock. So, I cut the stock completely and used just one bottle of beer to cook the meat in.
Why This Recipe Works
- Browning the beef before adding it to the slow cooker ensures the flavor is sealed in.
- Slow cooking the beef gives you delicious tender meat that melts in your mouth.
- Fresh herbs add a flavor profile that can’t be beat.
I add the thickening agent at the end by taking the lid off and raising the temperature for the last half hour. That way, the stew doesn’t end up more like a soup.
Other Slow Cooker Recipes
- Slow Cooked Lamb Shanks
- Slow Cooked Chinese Duck with Plums
- Slow Cooker Beef Brisket Soup
- Slow Cooker Oxtail Orzo Soup
Did you make this?
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Let’s Make Slow Cooked Beef with Mushrooms
Ingredients
- 2 lbs Stewing beef Chuck, shortribs, or brisket cubed
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic chopped
- 16 ounces Baby Portabella Mushrooms sliced or if small keep whole
- 1 cup dark ale
- 3 sprigs of thyme
- 1 tablespoon flour
- ¼ cup cold water
- a good handful fresh parsley chopped
Instructions
- Place the mushrooms in a microwave-safe bowl and cook on high heat for 3 minutes to release the water. Strain and set aside.
- Heat 3 tablespoons oil in a large pan on medium-high heat. Start by browning the beef in batches on all sides. Add to the slow cooker.
- Using the same pan, add more oil if needed. Cook the onion umtil trnaslucent. Add the garlic and cook another minute.
- Stir in the ale and add the mushrooms and thyme. Bring to a boil, then add the mixture to the slow cooker with the beef. Season well with salt and pepper. Cook on low 8-10 hours.
- Before serving the remove the lid. Add the flour to the water and mix until no lumps appear in the mixture. Mix into the stew and cook uncovered for 30 more minutes on high – this should thicken the sauce nicely.
- Stir in the chopped parsley and serve over, noodles, rice or potatoes.
Shannon says
The instructions says to soften onion and celery. I don’t see how much celery in the ingredients section. Also, can I substitute beef bone broth for the ale? Thanks!
Erren Hart says
Hi Sharon, This recipe doesn’t call for celery. I’m sorry for any confusion. If you want to use it, I would use 2 stalks. Swapping the Ale for broth would be just fine. Hope you enjoy the recipe!
Nick says
I made this last night, absolutely divine! Thank you 😊
Erren's Kitchen says
I’m glad you liked it Nick 🙂
Tibi says
This recipe looks delicious but I have to ask, 4 pounds of beef for only 4 servings—is this correct? A pound of meat seems like a lot per person!
Erren says
So sorry Tibi, you’re correct. Was supposed to be for 6 people. Thanks for pointing it out. I’ll update as soon as I’m in front of my computer!
Rob says
How much celery and stock please ?
Erren Hart says
Hi Rob, this recipe doesn’t call for celery or stock. Please see the recipe at the bottom of the post. Hope you enjoy it!