Rating: 4 stars 4
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This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.

Recipe Summary

30 mins
4 hrs 30 mins
5 hrs
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.

  • Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.

  • Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.

  • Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.

  • Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

Nutrition Facts

439 calories; protein 24.1g; carbohydrates 41.6g; fat 18.1g; cholesterol 62.7mg; sodium 486mg. Full Nutrition