Creamy Mushroom and Thyme Beef Potato Stew
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium russet potatoes, peeled and cubed
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown it on all sides for about 5 minutes, then transfer the meat to the slow cooker.
- Add the potatoes, mushrooms, onion, and garlic to the slow cooker. Sprinkle the flour, salt, and pepper over the ingredients and stir to coat everything evenly.
- Pour in the beef broth and add the thyme leaves. Stir once more to combine.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is fork-tender and the potatoes are soft.
- Stir in the heavy cream during the last 15 minutes of cooking. Let the stew sit uncovered for a few minutes to thicken slightly before serving.
Notes
Add the cream only after the long cooking time is complete so it stays smooth and does not separate. Fresh thyme gives a brighter flavor than dried, but you can swap in 1 teaspoon dried thyme if needed. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board