Slow Cooker Spiced Beef & Mushroom Stew

The Weeknight Dinner Savior: Slow Cooker Spiced Beef & Mushroom Stew I absolutely love to cook, but balancing that passion with a full-time job means there are weeknights when I am just too exhausted to step foot in the kitchen. If it weren't for my slow cooker, we’d be eating a lot more grilled cheese sandwiches (not that there's anything wrong with a good grilled cheese!). The real trick to pulling off a great weeknight meal is a little advance planning. I love having one of those days where everything is thrown together the night before or first thing in the morning. There is such a sense of peace that washes over you during the workday when you know dinner is already taken care of—and wow, there is nothing quite like walking through the front door and being greeted by that incredible, savory aroma. This dish is quick to prep, effortlessly easy, and it gets a massive thumbs-up from my husband. (I love it when that happens!) If I have to leave the house early, I simply prep my ingredients the night before and plop it all in the slow cooker the next morning. The true secret to this stew, however, comes down to the spices. During a recent trip to NYC, I stumbled upon a beautiful shop called Spices and Tease, and I am completely obsessed. Stepping inside felt like being a little kid in a candy store on Christmas morning. They offer around 50 pure spices, loose-leaf teas, and incredible blends. It was so hard to narrow my choices down to just five or six jars to take home! Fortunately, if you can't make it to New York, you can order from them online at www.spicesandtease.com. I highly suggest trying a few of their blends to elevate your cooking—I already have a long wish list of their spices floating around for my family to see (hint, hint!).

Prep Time 20 minutes mins

Cook Time 8 hours mins

Total Time 28 mins

Cooking Method: Sauteing, Searing, Stewing

Cuisine: Country, Southern

Courses: Lunch, Supper

Difficulty: Easy

Cooking Temp: Slow Cooker Low C

Servings: 6

Estimated Cost: 25

Calories: 450 kcal

Best Season: Fall, Winter

Dietary: High Protein

Description

A rich, savory slow cooker beef and mushroom stew that cooks low and slow all day. Flavored with Hungarian paprika, Chinese 5-spice, and a deep red wine reduction, this hearty Southern-style supper is perfect served over a bed of warm rice.

3 tbsp olive oil, divided 2 lbs beef stew meat 1 large yellow onion, halved and sliced 2 tbsp butter 16 oz sliced portabella mushrooms (two 8-oz packages) 2 cloves garlic, minced ½ cup red wine (or red cooking wine) 2 tbsp flour 1 cup milk 1 can (14.4 oz) diced tomatoes 1 tsp Hungarian paprika 1 tsp Chinese 5-spice 1 tsp salt 1 tsp ground black pepper

3 tbsp olive oil
divided 2 lbs beef stew meat 1 large yellow onion
2 cloves halved and sliced 2 tbsp butter 16 oz sliced portabella mushrooms garlic (two 8-oz packages)
2 tbsp minced ½ cup red wine flour 1 cup milk 1 can diced tomatoes 1 tsp Hungarian paprika 1 tsp Chinese 5-spice 1 tsp salt 1 tsp ground black pepper (or red cooking wine)

Instructions

1
1. Brown the meat: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the stew meat and brown on all sides. Remove the meat with a slotted spoon and transfer it to the slow cooker.
2. Sauté the onions: Add the sliced onion to the skillet and cook for 3–4 minutes. Remove with a slotted spoon and add to the slow cooker.
3. Cook the mushrooms & garlic: Add 1 tablespoon of olive oil and the butter to the skillet. Add the sliced mushrooms and brown for 3–4 minutes. Stir in the minced garlic and cook for 1 minute.
4. Deglaze: Pour the red wine into the skillet and cook until the mixture is heated through. Remove the mushroom mixture with a slotted spoon and transfer to the slow cooker.
5. Make the sauce: Add the remaining 1 tablespoon of olive oil to the skillet (if needed) and whisk in the flour. Stir constantly until the flour is browned. Stir in the milk, diced tomatoes, paprika, Chinese 5-spice, salt, and black pepper. Cook until the sauce has thickened.
6. Combine and cook: Pour the thickened sauce over the ingredients in the slow cooker. Set the slow cooker to the 8 or 10-hour setting (Low).
7. Serve: Serve these delicious beef tips and mushrooms warm over a bed of rice..

Note

Serving Suggestion: This dish is best served warm over a bed of rice.
Make-Ahead Tip: If you have an early morning, chop your vegetables and measure your spices the night before so you can quickly assemble everything in the morning.

Keywords: Slow Cooker Spiced Beef & Mushroom Stew, Southern beef stew, weeknight slow cooker meals, beef and mushrooms

Coming home to a meal already cooked is one of the greatest feelings in the world. In the South, we know the value of gathering around the table for a hearty supper, even when life gets incredibly busy. This slow cooker recipe bridges the gap between our craving for homemade comfort food and the reality of a busy workweek. The aroma that fills your kitchen by the time you walk through the door is pure Southern hospitality, welcoming you home.