Creamy Mushroom and Onion Beef Stew
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds beef stew meat
- 8 ounces mushrooms, sliced
- 2 onions, sliced
- 3 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch
- Chopped fresh parsley for serving
Instructions
- Place the beef stew meat, sliced mushrooms, and sliced onions into the slow cooker.
- Pour in the beef broth, then add the dried thyme, salt, and black pepper.
- Stir everything together, cover, and cook on low for 8 hours until the beef is very tender.
- In a small bowl, whisk the heavy cream and cornstarch until smooth.
- Stir the cream mixture into the slow cooker, cover again, and cook on high for 30 minutes to thicken.
- Ladle the stew into bowls and top with chopped fresh parsley before serving.
Notes
Stir the cream in only after the long cooking time is done so it stays smooth and does not separate. If the stew seems too thin after the final 30 minutes, mix another teaspoon of cornstarch with a splash of cold broth and stir it in. Leftovers reheat gently on the stovetop with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl