Slow Cooker Beef & Onion Stew

chatgpt image 19 mai 2026, 11 35 13

This slow cooker beef and onion stew is rich, cozy, and packed with deep savory flavor. The beef turns incredibly tender after simmering low and slow with mushrooms, sweet onions, and a thick hearty gravy that tastes amazing over mashed potatoes or warm bread.

Ingredients

  • 2 ½ pounds beef chuck roast, cut into chunks
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the beef chunks with salt, pepper, and paprika.
  3. Sear the beef for 2–3 minutes per side until browned.
  4. Add the sliced onions and mushrooms to the slow cooker.
  5. Place the browned beef on top.
  6. In a bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, tomato paste, garlic, and Italian seasoning.
  7. Pour the mixture into the slow cooker.
  8. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is fall-apart tender.
  9. In a small bowl, mix the cornstarch and water.
  10. Stir the slurry into the slow cooker during the last 20 minutes of cooking to thicken the gravy.
  11. Garnish with fresh parsley and extra onions before serving.

Serving

Serve this hearty beef stew over creamy mashed potatoes, buttered noodles, or fluffy rice. Warm crusty bread on the side is perfect for soaking up the rich gravy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors become even better the next day.

Tips

  • Chuck roast works best because it becomes extra tender after slow cooking.
  • Brown the beef first for deeper flavor.
  • Add carrots or potatoes if you want a fuller one-pot meal.
  • A splash of red wine adds amazing richness to the gravy.

FAQ

Can I make this without a slow cooker?

Yes. Simmer everything covered in a Dutch oven at 325°F for about 3 hours.

Can I freeze it?

Absolutely. Freeze in airtight containers for up to 3 months.

Why is my beef tough?

It likely needs more cooking time. Tough beef becomes tender as it slowly cooks longer.

What mushrooms work best?

Baby bella or white mushrooms both work perfectly in this recipe.