Slow cooker beef and mushroom stew

    (2)
    8 hours 20 min

    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.


    49 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    geneviever
    10

    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

    heidi0607pink
    7

    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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