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.
Linda Scott says
I haven’t tried to make this yet, but I wondered if this recipe can be converted to an instant pot.
Erren's Kitchen says
Great question! Yes, you can absolutely adapt this recipe for the Instant Pot.
Here are the instructions for that!
Brown the beef: Use the Instant Pot’s sauté function to brown the beef in batches, just like in the recipe. Remove the beef and set aside.
Cook the onions and garlic: Still using the sauté function, cook the onion until translucent, then add the garlic and cook for another minute.
Deglaze the pot: Add the ale to the pot, scraping up any browned bits from the bottom (this adds tons of flavor!).
Combine ingredients: Return the beef to the pot, add the mushrooms (no need to pre-cook them in the microwave), thyme, salt, and pepper. Stir to combine.
Cook under pressure: Seal the lid and cook on high pressure for 35–40 minutes. Allow the pressure to release naturally for about 10 minutes, then do a quick release.
Thicken the sauce: Set the pot to sauté, mix the flour with cold water until smooth, and stir it into the sauce. Let it simmer until the sauce thickens.
Stir in the fresh parsley and serve!
This should give you a rich and tender dish in much less time. Let me know if you try it—I’d love to hear how it turns out! 😊
Allyson says
Does this recipe freeze well?
Erren's Kitchen says
Hi Allyson. I haven’t tried freezing this one but it definitely should.
Here are a few tips to ensure it retains its flavor and texture after freezing:
Cool completely: Let the stew cool to room temperature before freezing to avoid ice crystals forming.
Portion it: Divide into meal-sized portions before freezing. This makes reheating easier and avoids thawing more than you need.
Use airtight containers: Store in freezer-safe bags or containers to minimize air exposure, which helps prevent freezer burn.
Freeze without the thickener: Consider freezing before adding the flour slurry. You can add that when reheating to ensure the sauce thickens properly.
Label and date: Stews can last in the freezer for about 3 months.
To reheat, thaw in the fridge overnight and warm it slowly on the stovetop or in the microwave, adding a bit of water or broth if needed to maintain the desired consistency.
Hope this helps!