Hey foodie friends! Get ready for a cozy and hassle-free meal with my Easy Crock Pot Beef and Mushroom Stew. This recipe is all about convenience and deliciousness. Just toss everything into your slow cooker, and let it work its magic. Tender beef, savory mushrooms, and flavorful broth come together to create a hearty stew that’s perfect for busy days. Stay tuned for more easy-peasy recipes that make your kitchen time a breeze. Happy cooking!
| Servings | Total | CALORIES |
| 6 | 8hrs 25mins | 374 per serving |
The Flavor Secrets
If you aim for a richer, more robust-looking stew, consider adding a touch of gravy browning sauce. Choices like Gravy Master or Kitchen Bouquet will work like a charm, giving your stew a deeper color and a hint of extra flavor. Another secret to elevating your stew game is to swap that quarter cup of water for beef stock, or better yet, a high-quality red wine. For those who crave an even beefier punch, you can replace one can of cream of mushroom soup with a 10 1/2-ounce can of condensed beef broth. It’s all about experimenting and finding your perfect flavor profile.
Ingredients
Let’s gather the essentials for this sumptuous dish:
- 1 1/2 pounds of lean beef chuck or round steak
- 4 (10 3/4-ounce) cans of condensed cream of mushroom soup
- 1 (4-ounce) can of sliced mushrooms
- A dash of ground ginger (optional)
- 5 cloves of garlic, coarsely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 cup of water
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
Directions:
It’s time to roll up those sleeves and get this delightful stew going. Here’s how:
Cut and Cube the Beef
- Begin by slicing the beef into 1/2-inch to 1-inch cubes. This ensures that every bite is filled with tender, flavorful beef.
The Slow Cooker Magic
- Place the beef cubes into your trusty slow cooker. Now, add the condensed mushroom soup, sliced mushrooms, ginger (if you’re in the mood for a little kick), garlic, oregano, basil, onion powder, water, and a sprinkle of freshly ground black pepper. Mix it all, and you’re well on your way to flavor town.
The Waiting Game
- Cover your slow cooker, set it to low, and let it work its magic for 7 to 9 hours. The long, slow cooking process ensures that the flavors meld together, and the beef becomes irresistibly tender.
Time to Savor
- Once your stew is ready, serve it up with a choice of mashed potatoes, rice, or noodles. The creamy, savory sauce will generously coat your chosen base, creating a medley of flavors with each forkful.
Tips for a Perfect Stew
Here are some insider tips to take your stew to the next level:
- If you prefer your broth on the thicker side, whisk 2 tablespoons of cornstarch or flour with an equal amount of cold water to create a smooth paste. Gradually stir this into the hot stew until it reaches your desired thickness.
- For a flavor boost, consider searing the beef before adding it to the crockpot. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Toss the beef with a few tablespoons of flour and cook it until it’s beautifully browned on all sides. This step isn’t mandatory, but it will enhance the stew’s color, texture, and flavor.
- To turn this stew into a complete meal, add about 1 1/2 pounds of cubed red-skinned or Yukon Gold potatoes and a couple of sliced carrots. If you’re a fan of peas, toss in a cup of frozen peas (or a peas and carrots blend) about 30 minutes before the stew is ready.
In conclusion, Kim’s creamy beef stew is the ultimate comfort food, and now you have the inside scoop on how to make it. It’s a dish that’ll keep your loved ones coming back for seconds, and it’s perfect for warming up those cold winter nights. So, grab your ingredients, start that slow cooker, and get ready for a cozy and delicious meal that’ll make your home feel even more like a haven. Enjoy!
MORE BEEF RECIPES
Easy Crock Pot Beef and Mushroom Stew
Ingredients
- 1 1/2 pounds of lean beef chuck or round steak
- 4 (10 3/4-ounce) cans of condensed cream of mushroom soup
- 1 (4-ounce) can of sliced mushrooms
- A dash of ground ginger (optional)
- 5 cloves of garlic, coarsely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 cup of water
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
Instructions
- Begin by slicing the beef into 1/2-inch to 1-inch cubes. This ensures that every bite is filled with tender, flavorful beef.
- Place the beef cubes into your trusty slow cooker. Now, add the condensed mushroom soup, sliced mushrooms, ginger (if you're in the mood for a little kick), garlic, oregano, basil, onion powder, water, and a sprinkle of freshly ground black pepper. Mix it all together, and you're well on your way to flavor town.
- Cover your slow cooker, set it to low, and let it work its magic for 7 to 9 hours. The long, slow cooking process ensures that the flavors meld together, and the beef becomes irresistibly tender.
- Once your stew is ready, serve it up with a choice of mashed potatoes, rice, or noodles. The creamy, savory sauce will generously coat your chosen base, creating a medley of flavors with each forkful.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!