Tested till perfect Slow Cooker Beef and Mushroom Stew

Slow Cooker Beef and Mushroom Stew

Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: January 2007

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbstewing beef cubes
  • 1/2 cup 1/2cupall-purpose flour
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 2 cups 2cupssodium-reduced beef stock
  • 1 1oniononions, sliced
  • 2 slices 2slicesbacon, chopped
  • 1 tsp 1tspdried thyme
  • 4 cups 4cupsbutton mushroombutton mushrooms, halved
  • 2 2celery stalkcelery stalks, chopped
  • 3 cups 3cupspotatopotatoes, peeled and cubed
  • 1 pkg (14 g) 1pkg (14 g)dried porcini mushroomdried porcini mushrooms
  • 1 1bay leafbay leaves
  • 1 cup 1cupfrozen peas
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Trim and cut beef into 1-inch (2.5 cm) cubes; toss with 1/4 cup (50 mL) of the flour. Sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown meat, in batches and adding more oil if necessary. Transfer to slow cooker.

Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.

In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.

Add celery, potatoes, porcini mushrooms, bay leaf and 1 cup (250 mL) water to slow cooker; stir to combine. Cover and cook on low for about 6 hours or until meat and vegetables are tender.

Whisk remaining flour with 1/4 cup (50 mL) water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.

Additional information : Variation
Beef and Mushroom Stew: Reduce flour to 1/4 cup (50 mL) and use only for browning meat.

In Dutch oven, brown beef and deglaze with stock as directed; transfer to plate.

Fry onion, bacon, thyme and button mushrooms as directed.

Stir in celery, potatoes, porcini mushrooms, bay leaf, beef stock, water and beef; bring to boil. Reduce heat, cover and simmer until beef is tender, about 1 hour.

Add peas; simmer until heated through. Discard bay leaf. (Make-ahead: Let stew cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)

Nutritional Information Per serving: about

cal 344 pro 30g total fat 14g sat. fat 5g
carb 23g fibre 3g chol 60mg sodium 503mg

% RDI:

calcium 3 iron 28 vit A 4 vit C 12
folate 22
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