Gold Rush Beef Stew with Wild Mushrooms

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-cooked stew inspired by Alaskan gold rush era cooking, featuring tender beef, foraged mushrooms, and root vegetables. This American-inspired slow-cooker recipe, ready in about 180 minutes, pairs Chuck roast, Carrots, Celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Chuck roast
• 1.5 cups Wild mushroom mix (chanterelles, morels)
• 3 medium Carrots
• 2 Celery stalks
• 1 Yellow onion
• 4 cups Beef broth
• 2 tbsp All-purpose flour
• 2 tbsp Tomato paste
• 2 tsp Fresh rosemary
• 3 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1/2 tsp Black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 1.5 lbs chuck roast into 1-inch cubes, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply seared, then set aside.
3. Step 3: Sauté 1 diced yellow onion, 3 minced garlic cloves, and 2 chopped celery stalks in the same pot for 5 minutes until softened and fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
4. Step 4: Return beef to pot, add 3 sliced carrots, 1.5 cups wild mushrooms, 4 cups beef broth, and 2 tsp fresh rosemary. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is fork-tender.
5. Step 5: Skim excess fat from surface, then season with additional salt and pepper to taste. Serve hot with crusty bread.