Slow-Simmered Beef & Mushroom Stew with Crisp-Topped Potatoes
A comforting, deeply flavorful stew with fall-apart beef and mushrooms, topped with golden potato crisps for textural contrast. This american-inspired slow cooker ready in about 95 minutes pairs cut into 1-inch cubes beef chuck roast, sliced mushrooms, medium, chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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, cut into 1-inch cubes beef chuck roast
- 8 oz, sliced mushrooms
- 2 medium, chopped carrots
- 1 large, diced onion
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 medium, thinly sliced russet potatoes
- 2 tbsp butter
- 1 tbsp, chopped fresh thyme
Instructions
- Step 1: Season beef cubes with salt and pepper. Heat 1 tbsp oil in a heavy Dutch oven over medium-high heat until smoking, then sear beef in batches for 3 minutes per side until browned; transfer to a plate.
- Step 2: Add onion to pot, cooking for 3 minutes until softened. Stir in mushrooms and cook for 5 minutes until golden. Add tomato paste and cook for 1 minute until darkened.
- Step 3: Sprinkle flour over vegetables, stirring constantly for 1 minute. Gradually pour in beef broth while stirring, then return beef and any juices to the pot. Add carrots, bring to a simmer, cover, and cook on low heat for 1 hour until beef is fork-tender.
- Step 4: Meanwhile, melt butter in a skillet over medium heat. Add potato slices, cooking for 8-10 minutes per side until golden and crisp. Stir thyme into stew, then ladle stew into bowls and top with crispy potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef & Mushroom Stew with Crisp-Topped Potatoes take to make?
Total time is about 95 minutes (25 min prep + 70 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-Simmered Beef & Mushroom Stew with Crisp-Topped 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 sliced mushrooms from drying out.
Can I substitute ingredients in Slow-Simmered Beef & Mushroom Stew with Crisp-Topped 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-Simmered Beef & Mushroom Stew with Crisp-Topped 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-Simmered Beef & Mushroom Stew with Crisp-Topped Potatoes?
American 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
