Creamy Mushroom Beef Stew with Pearl Onions
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds beef stew meat
- 8 ounces cremini mushrooms, sliced
- 1 cup frozen pearl onions
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
Instructions
- Add the beef stew meat, sliced mushrooms, pearl onions, minced garlic, beef broth, Worcestershire sauce, thyme, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 7 to 8 hours or until the beef is tender.
- In a small bowl, whisk the heavy cream and cornstarch together until smooth. Stir the mixture into the stew.
- Cover and cook on high for 20 more minutes until the broth thickens.
- Ladle the stew into bowls and top with chopped fresh parsley before serving.
Notes
Stir the cream and cornstarch right before the final cook time to keep the broth smooth. If you prefer a thicker stew, add an extra tablespoon of cornstarch mixed with a little broth. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl