Mushroom-Thyme Beef Stew

Print Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

Slow Cooker
Large Skillet

Ingredients

1.5 pounds beef stew meat
12 ounces cremini mushrooms, sliced
3 carrots, peeled and sliced
1 large yellow onion, diced
4 garlic cloves, minced
6 sprigs fresh thyme
4 cups beef broth
2 tablespoons olive oil
Salt and black pepper to taste

Instructions

Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown on all sides for even flavor.
Transfer the browned beef to the slow cooker. Add the sliced mushrooms, carrots, onion, and garlic.
Place the thyme sprigs on top and pour in the beef broth. Season with salt and black pepper.
Cover and cook on low for 8 hours until the beef is fork-tender.
Remove the thyme sprigs before serving.

Notes

The mushrooms release moisture as they cook, so skip extra liquid unless the stew looks too thick near the end. Fresh thyme gives the best aroma but dried thyme works in a pinch at half the amount. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

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