Hearty Mushroom and Thyme Beef Stew with Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

Slow Cooker
Large Skillet
Cutting Board

Ingredients

1.5 pounds beef stew meat, cut into chunks
4 medium potatoes, cut into large chunks
8 ounces cremini mushrooms, quartered
2 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons all-purpose flour

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Season with salt and pepper while cooking.
Transfer the browned beef to the slow cooker. Add the potatoes, mushrooms, carrots, onion, and garlic.
In a small bowl, whisk the flour into 1 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining broth and tomato paste.
Stir everything gently to combine. Sprinkle the fresh thyme leaves over the top.
Cover and cook on low for 8 hours, until the beef is tender and the potatoes are cooked through but still hold their shape.
Taste and adjust salt and pepper before serving.

Notes

Stir the thyme in at the start so it infuses the whole pot, but add a few extra leaves at the end if you want a brighter herb note. The mushrooms release liquid as they cook, which helps create a thicker broth naturally. Leftovers reheat well the next day and taste even better once the flavors settle.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board