Slow Cooker Beef and Mushroom Stew Slow Cooker Beef and Mushroom Stew

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2007



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.

Nutritional facts Per serving: about

  • Sodium 503 mg
  • Protein 30 g
  • Calories 344.0
  • Total fat 14 g
  • Cholesterol 60 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g


  • Iron 28.0
  • Folate 22.0
  • Calcium 3.0
  • Vitamin A 4.0
  • Vitamin C 12.0
Share X

Slow Cooker Beef and Mushroom Stew