Slow Cooker West Seattle Beef and Mushroom Stew

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

A comforting beef stew slow-cooked with earthy mushrooms and hearty vegetables, perfect for a cozy night after a West Seattle community event. This American-inspired comfort-food recipe, ready in about 510 minutes, pairs beef chuck roast, button mushrooms, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 8 oz, halved button mushrooms
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, chopped celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 2 lbs beef chuck roast cubes with 3 tbsp all-purpose flour, then sear the beef in batches for 3-4 minutes per side until browned and crusty. Transfer to slow cooker.
2. Step 2: In the same skillet, sauté 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, 2 chopped celery stalks, and 8 oz halved button mushrooms for 5 minutes until softened and fragrant.
3. Step 3: Add 2 tbsp tomato paste to the skillet and cook for 2 minutes, stirring to combine.
4. Step 4: Transfer the vegetable mixture to the slow cooker with the beef. Pour in 4 cups beef broth, 1 tbsp Worcestershire sauce, 2 tsp chopped fresh thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and stew has thickened.
6. Step 6: Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.