Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew simmered to perfection in the slow cooker, featuring tender beef, earthy mushrooms, and hearty vegetables. This comfort food-inspired slow cooker ready in about 440 minutes pairs chuck roast, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 420 min Serves 6 Comfort Food cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs chuck roast cubes with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear beef in batches for 3-4 minutes per side until browned, then transfer to slow cooker.
  2. Step 2: Add remaining 1 tbsp olive oil to skillet, cook 1 diced onion for 3-4 minutes until softened, then add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute more.
  3. Step 3: Pour tomato paste mixture into slow cooker, add 2 sliced carrots, 2 cubed potatoes, 8 oz sliced mushrooms, 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Stir to combine.
  4. Step 4: Cover and cook on low for 7-8 hours until beef is fork-tender.
  5. Step 5: Remove bay leaf. Mix 2 tbsp cornstarch with 2 tbsp cold water, stir into stew, and cook on high for 15 minutes until thickened.

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Frequently asked questions

How long does Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef and Mushroom Stew with Carrots and Potatoes?

Comfort Food slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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