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Beef Mushroom Stew with Thyme
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 cans (8 ounces each) sliced mushrooms, drained
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 4 medium potatoes, cubed
  • 4 cups beef broth
  • 2 teaspoons dried thyme
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the slow cooker and sprinkle with salt, pepper, and flour. Stir to coat the meat evenly.
  • Add the drained mushrooms, diced onion, sliced carrots, and cubed potatoes on top of the beef.
  • Sprinkle the dried thyme over the vegetables.
  • Pour the beef broth into the slow cooker, making sure it covers most of the ingredients.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir the stew gently before serving to distribute the ingredients and broth.

Notes

If the broth seems too thin at the end, mix a little extra flour with cold water and stir it in during the last 30 minutes of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Dried thyme works best here because it holds up during the long cook time without losing its flavor.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board