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

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 2 teaspoons fresh thyme leaves
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch slices
  • 3 cups beef broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes total. Transfer the meat to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes until the onion softens, then stir in the flour and cook for 1 minute more.
  • Pour in 1 cup of the beef broth and scrape the bottom of the skillet to loosen any browned bits. Transfer this mixture to the slow cooker.
  • Add the sliced mushrooms, thyme leaves, potato cubes, carrot slices, remaining beef broth, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft. Stir once halfway through if possible.

Notes

Cut the potatoes into even cubes so they hold their shape better during the long cook. If the gravy seems thin at the end, mix a teaspoon of flour with a splash of cold broth and stir it in for the last 30 minutes. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet