Why This Recipe Is Different

I’ve made this beef stew many times, and the mushroom technique is the step I wouldn’t skip. Rather than putting the mushrooms into the Crock Pot for the entire cooking time, I brown them separately and add them near the end. This gives them a deeper, more concentrated flavor and helps them retain their meaty texture.

The other difference is how the broth is built. Browning the beef, sautéing the vegetables and deglazing the skillet with red wine creates layers of flavor before everything goes into the slow cooker. As the stew cooks, the beef becomes tender and the broth becomes rich and savory. A little whole-grain mustard and red wine vinegar at the end balance that richness and brighten the finished stew.

It’s not a dump-and-go beef stew. A few extra steps at the beginning make a noticeable difference in the finished dish.

Why This Beef Stew Has So Much Flavor

For this recipe, we’re using the crockpot as a flavor builder tool, not just a dump and go dinner option. Here’s how it helps build a complex flavor structure.

• Browned beef: Adds deep roasted flavor.
• Browned mushrooms: Adds concentrated savory flavor.
• Red wine: Deglazes the skillet and adds acidity and complexity.
• Tomato paste: Contributes concentrated savory depth.
• Coriander seed: Adds subtle citrusy warmth.
• Slow cooking: Allows the beef, vegetables and broth to meld.
• Whole-grain mustard: Adds savory sharpness.
• Red wine vinegar: Brightens the rich finished broth.

Why I Add Mushrooms At The End

Most slow cooker beef stew recipes add the mushrooms with the other vegetables and let them cook for the entire time. I prefer a different method.

• I brown the mushrooms separately at the beginning, then refrigerate them while the beef stew cooks. Near the end of cooking, I stir the browned mushrooms into the stew.
• This extra step gives the mushrooms a chance to develop browned, savory flavor without spending seven hours in the slow cooker. The result is mushrooms that are tender but still meaty rather than soft and waterlogged.
• I developed this method after making this stew repeatedly, and it’s the one step I’d recommend keeping even if you simplify some of the others.

Why Use Chuck Roast For Crock Pot Beef Stew?

Using chuck roast is an important factor here. It’s well marbled, which means it adds an incredible beefy flavor and a fall apart texture. Chuck roast is best for a long slow cook. Around three pounds is a good size for a big pot of beef stew. It’s a well worked muscle from the front shoulder and full of collagen. And chuck roast meat releases more gelatin as it cooks, making it moister and thickening the broth. It’s the perfect choice for crock pot beef stew. Chuck roast is also an excellent choice for slow-cooked beef dishes, like my recipe for Chuck Roast Chili, especially when you want tender meat that develops plenty of flavor during cooking.

Substitutions

• Potatoes: As you can see in the photo, I’ve used Russet Potatoes, because that’s what I had on hand. They’ll work fine, but may end up with a grainy or somewhat mushy texture. They need to be peeled and cut into cubes. Also, substitute one of those potatoes with a good sized turnip. It will bring a unique crispness to the flavor.
• Flour: If you want to make this a gluten free beef stew, substitute all-purpose flour with a gluten free flour. Simple.

1. Step 1: Brown the Chuck Roast: Cut the beef chuck roast into two inch pieces. Heat a large skillet over medium high heat. Once the skillet is hot, add a couple tablespoons of oil. Once the oil is shimmering add the chunks of beef. Season with the salt and pepper and sear until browned, about three minutes per side. You’ll need to do this in 2 – 3 steps as to not overcrowd the pieces of beef. Overcrowding the beef will create steam and prohibit a good sear. Once one batch of beef is browned, transfer it to the crockpot, and continue with the next batch of beef chunks.
2. Step 2: Brown The Mushrooms: Fry the mushrooms in the same pan. Frying them will crisp them up and draw out some of the moisture. The end result will be a more pleasing textured mushroom once it’s added to the liquid of the soup. Important: Refrigerate them after frying, we’ll add them at the end of the cooking time.

3. Step 3: Sear The Vegetables: You’ve already got the fry pan out and hot, go ahead and sauté the carrots and onions for about five minutes. Doing so will enhance the sweetness and texture in both vegetables. Add the smashed garlic and cook until fragrant. About one minute. Add red wine and cook about three minutes, or until liquid is almost evaporated.
4. Step 4: Layer Ingredients In The Crock Pot: Place the seared beef chunks on the bottom. Sprinkle on the potatoes. Add the pouch of coriander seeds, parsley, thyme and bay leaves, then add the skillet of carrot and onions.
5. To finish: Cook on low for seven hours.
6. Finish The Stew: Stir in the red wine vinegar, grainy Dijon mustard and mushrooms. Make the flour thickener: Remove about 1 cup of hot broth from the slow cooker and whisk it gradually into the flour until smooth. Stir this mixture back into the stew. turn up heat to high and cook for an additional 15 minutes to thicken the broth. Fish out the bay leaves and the coriander/parsley pouch before serving.

If you’d prefer a slow-cooked beef dinner without the vegetables and broth of a traditional stew, try my Slow Cooker Chuck Roast Beef Tacos.

Why Is My Beef Stew Meat Tough?

If your chuck roast is still chewy after the stated cooking time, it usually needs more time rather than less. Chuck contains connective tissue that needs time to break down into gelatin. Continue cooking on LOW until the beef is fork-tender. Different slow cookers can cook at slightly different rates, so tenderness is a better indicator of doneness than the clock alone.

Make Ahead and Storage

• Make Ahead: Any soup or stew benefits from preparing the day before and always tastes better the next day. Once cooked, let the stew cool completely and place your crock pot insert in the refrigerator overnight. If you don’t have a crockpot with an insert, use a large storage container or Dutch oven to refrigerate.
• Refrigerator: To store leftovers, just place the stew in an airtight container and refrigerate. The stew will keep in the refrigerator for 4 – 5 days. Reheat stove top or microwave.
• Can you freeze beef mushroom stew? Absolutely. Just place in air tight containers and freeze. I like to use freezer zip-lock bags. Just fill them, squeeze the air out. Lay they flat in the freezer to optimize freezer space. It will keep in the freezer for 3 – 4 months.
• Reheating: The best way to reheat without losing texture: let the stew defrost in the refrigerator overnight. Reheat stove top or microwave. When using a microwave, the 50% power feature is your best friend. It gently reheats as opposed to the harsher full power option. Reheat individual servings in 30 second increments until hot.

What To Serve with Beef Mushroom Stew

A fresh salad is is a perfect side dish, especially when dressed with my Red Wine Vinegar Dressing. Bread is a natural partner, try my popular recipe for Cornbread with Creamed Corn . Looking for something new and exciting, take a look at my recipe for Oatmeal Molasses Bread.

Recipe For Beef Stew With Mushrooms

Beef stew with mushrooms is a recipe you must cook while we’re in the cozy months of Winter. A classic beef mushroom stew recipe that you’ll want to make over and over again.

I consider soups to be my specialty. so if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.