Slow cooker beef and mushroom stew

Slow cooker beef and mushroom stew


26 people made this

About this recipe: This hearty and rustic stew is utterly delicious in the slow cooker. Let the cooker do all the work by starting it before work and coming home to a complete meal.


Serves: 6 

  • 900g beef brisket, cubed
  • 3 tablespoons plain flour
  • 450g chestnut mushrooms, halved
  • 1 tablespoon butter
  • 3 bay leaves
  • 600ml beef stock
  • 300ml red wine
  • 1 onion, chopped
  • 3 cloves garlic
  • 6 carrots, sliced
  • salt and pepper, to taste
  • 2 tablespoons cornflour
  • 1 tablespoon cold water

Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

  1. Preheat the slow cooker to High setting. Toss the beef in the flour. In a frying pan over a medium heat, melt the butter and add the beef, browning on all sides. Add the beef to the slow cooker and add the remainder of the ingredients, except the cornflour and water. Cook on High for 7 to 8 hours until the beef is tender. Two hours before cooking time is up, add the cornflour mixed with water to thicken the sauce. Serve in hot bowls.

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Reviews (2)


This is now my new "go to" slow cooker recipe for a beef and mushroom stew. The stew is full of flavour and the beef is tender. Fantastic served over mashed potato and really, really yummy the next day and the day after. - 21 Jan 2014


Really enjoyed this. Will be making again but without the carrots...would be better with just the mushrooms I think and roasted veg on the side - 17 Mar 2015

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